- kidney beans, cooked, 8 ounces
- garbonzo beans, cooked, 8 ounces
- pinto beans, cooked, 8 ounces
- onion, chopped, 1
- clove of garlic, minced, 1
- canola oil, 1 tablespoon
- chili powder, 1 tablespoon (more or less to taste)
- sea salt, 1 teaspoon (adjust to taste)
- cumin, ground, 1 teaspoon
- tofu, firm, cubed or crumbled, 1 pound
- chicken breast, boneless, chopped, 1 pound (optional)
- tomato sauce, 20 ounces
- molasses, 1 tablespoon
- cocoa, unsweetened, 2 tablespoons(The above is a mild recipe that children enjoy.)
For a more spicy adult edition, add:
- paprika, 2 teaspoons
- cayenne pepper, 3/4 teaspoon
- turmeric, 1/4 teaspoon
- coriander, ground, 1/4 teaspoon
- cardamom, ground, 1/4 teaspoon
- cider vinegar, 2 tablespoons
- beer, 1 can (optional) (the alcohol evaporates during cooking)
Sauté onions and garlic in oil until onions are tender. Add the tofu (and/or chicken) and sauté another few minutes. Stir in the rest of the ingredients and simmer in a large pot for 15-30 minutes. Serve over brown rice or in a bowl with grated parmesan or cheddar cheese.