2 tbsp. vegetable oil
1 clove garlic, finely chopped
2 sm. green peppers, seeded and chopped
1 lg. onion, finely chopped
4 tsp. chili powder, or to taste
1 tsp. ground cumin
1/4 tsp. hot red pepper flakes (optional)
1 tsp. dried oregano
1 (28 oz.) can crushed tomatoes in puree
1/2 tsp. salt (optional)
1/2 lb. tofu, drained and crumbled, mixed with a little gravy browning, if you wish
1 (20 oz.) can cannellini beans, drained
1 (20 oz.) can kidney beans, drained

1. Heat oil in a heavy saucepan and saute the garlic, green pepper and onion until tender but not browned. 2. Sprinkle with chili powder, cumin, and pepper flakes. Cook, stirring, for 1 minute. 3. Add the oregano, tomatoes, salt, and tofu. Bring to a boil and simmer for 5 minutes. Add the beans; let stand for several hours or refrigerate overnight, before reheating to serve. Yield: 4 to 6 servings. (From the "New York Times New Natural Foods Cookbook")