Instructions: This chili is best if it stands for at least 1 hour or overnight.

In a large, heavy, casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeno, 1/4 cup of the chili powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce/paste. Stir in the oregano and 2 t. salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.

Meanwhile cut the tofu into 1/2 inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chile powder (Ancho chili powder). In a large skillet, heat the remaining 2 T.oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder. Season with 1/4 t.salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.

Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top.

Serves 6

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