Instructions: Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu.

Since tempeh is not packed in water, there is no need to pat it dry before sauteing, but stir in up to one extra cup of water in Step 4 when adding the beans.

1/8 cup olive oil or olive oil spray
3 medium red onions, finely chopped
4 medium garlic cloves, minced
2 large poblano chilies, seeded and finely chopped 1 large red bell pepper, seeded and finely chopped 2 medium jalapeno chili, minced
1/3 cup pure chili powder (Ancho Chili Powder)

2 T. ground cumin
One (35-ounce) can of Spanish peeled tomatoes in juice 1 cup canned tomato sauce (tomato paste makes it thicker)

1 - 2 T. dried oregano
Salt
One 1-pound block of extra-firm tofu, drained and patted dry One (19-ounce) can of black beans, drained (low sodium or fresh then cooked)

1/2 cup finely chopped fresh cilantro

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