Source: dLife

Hearty vegan chili with beans, lentils, and tofu.

Servings

0.5 cup Beans, kidney, white, dry, INTL , soaked overnight
0.5 cup small white beans , soaked overnight
0.5 cup dried lentils , soaked overnight
6 cup chopped tomato
6 cup cold water
1 cup fresh mushroom slices
0.5 cup chopped green bell peppers
0.5 cup chopped red bell peppers
0.5 cup fresh green beans
0.5 cup fresh chopped celery
0.25 cup fresh chopped onion
0.25 red onion , chopped
6 oz extra firm tofu , drained and crumbled
1 pinch salt (to taste)
1 pinch black pepper (to taste)
1 pinch onion powder (to taste)
1 pinch garlic powder (to taste)
1 pinch chili powder (to taste)

1 Drain and rinse kidney beans, white beans, and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
2 Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil.
3 Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
4 Mix the tomatoes into the beans and add the mushrooms, green bell pepper, red bell pepper, green beans, celery, onions, and tofu.
5 Season with salt, pepper, onion powder, garlic powder, and chili powder to taste.
6 Simmer for 2 to 3 hours, or until desired consistency is reached.

Add fresh parsley and basil to taste, if desired.