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1
The night before, wash and soak the red kidney beans.
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2
Cook the beans which have soaked overnight in unsalted water (very important not to add the salt as it will slow the cooking process).
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3
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 enough reserved liquid needed to cook the chili.
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4
In a bowl crumble the tofu into small pieces to resemble coarsely ground beef.
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5
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.
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6
In a large Dutch oven heat 4 tablespoons of olive oil
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7
Add the onions. Cook for 4 minutes to allow to brown.
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8
Add the garlic, continue to cook for an additional minute.
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9
Stir in the cumin, jalapeno, chipotle and tomato paste.
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10
Add the chopped tomatoes, the red kidney beans, lentils, bay leaves and zucchini.
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11
Pour in the tofu and marinade, plus the 3-4 cups of reserved liquid and bring to a boil.
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12
Allow to simmer for 35-45minutes to allow the flavours to absorb and the chili to thicken.
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13
Add the salt near the end of the cooking process.
