This recipe can also be adapted to canned lentils and beans. I would soak the tofu in additional wine and the liquid from the canned beans. In lieu of the liquid reserved from home cooked beans, vegetable broth would add additional flavour to the chili base.
1-10 ounce package firm tofu
1/2 cup dry red wine
1 1/2 cup liquid reserved from the cooked red kidney beans
4 tablespoons olive oil
2 onions chopped
3 garlic cloves chopped
2 teaspoons cumin
4 teaspoons chili powder
1 jalapeño chopped
1 smoked chipotle pepper chopped
1 can (5.5 ounce) of tomato paste
2 cups chopped tomatoes
2 bay leaves
2 cups cooked brown lentils
3 1/2 cups cooked red kidney beans
1 large zucchini diced
3-4 cups water (for flavour use reserved liquid from the cooked beans and some tap water if needed)
1 tablespoon salt.
The night before, wash and soak the red kidney beans. Cook the beans which have soaked overnight in unsalted water (very important not to add the salt as it will slow the cooking process).Use enough water (about 8 cups) to cook the beans. This should give you enough liquid when cooled to soak the tofu (1 1/2 cup), and also enough reserved liquid needed to cook the chili.
In a bowl crumble the tofu into small pieces to resemble coarsely ground beef. Pour in the red wine and 1 1/2 cup of the liquid from the boiled beans. Allow to marinate approx 30-40 minutes. This will give the tofu some colour and flavour.
In a large Dutch oven heat 4 tablespoons of olive oil and add the onions. Cook for 4 minutes to allow to brown and add the garlic, continue to cook for an additional minute. Stir in the cumin, jalapeño, chipotle and tomato paste. Add the chopped tomatoes, the red kidney beans, lentils, bay leaves and zucchini. Pour in the tofu and marinade, plus the 3-4 cups of reserved liquid and bring to a boil. Allow to simmer for 35-45minutes to allow the flavours to absorb and the chili to thicken. Add the salt near the end of the cooking process. Serves 4-6