1 tbsp. safflower oil
1 tsp. minced garlic
1 1/4 c. chopped onions
2 c. crumbled firm tofu
2 c. canned chopped tomatoes
3 c. vegetarian baked beans (partially drained)
1/2 c. ketchup
1 1/2 c. frozen corn
3 tsp. paprika
1 tsp. ground cumin
3/4 tsp. chili powder
1/4 tsp. cayenne pepper
2 tbsp. masa

Before you begin, thinly slice tofu and lay out on a towel, cover with another towel, let stand for 30 minutes. (Don't let tofu scare you it doesn't change flavor of chili, and it's an excellent source of protein.)

1. Heat oil, garlic and onions in Dutch oven. Saute' until onions begin to soften, then add crumbled tofu and saute' for 4 minutes. Add tomatoes, beans, tomato sauce, and corn mix well. Stir in spices and masa. 2. Cover and simmer over medium low heat until chili is heated through and flavors are combined. Stir occasionally. Cook about 30 minutes.

Serves 8-10.