2 c. cooked and drained kidney beans
1 c. frozen tofu, thawed, squeezed dry and mashed
2 lbs. mushrooms, sliced
3 sm. onions, chopped coarsely
1/2 c. mild chilies, minced
1/2 c. tamari
1/2 c. red wine, optional
4 lg. cloves minced garlic
1 tbsp. sesame oil
1 c. each, minced: green pepper, celery, carrot
1 tsp. each: cumin and basil
1 tsp. chili powder, to taste

Mix together the tofu, wine, tamari, cumin, basil and chili powder; let marinade at room temperature for 1 hour. Meanwhile, heat the oil in a large soup pot and saute the onion until limp but not browned. Add the carrot, celery and green pepper. Saute 2 minutes. Add mushrooms and garlic, and saute until mushrooms begin to exude moisture, about 5 minutes at fairly high heat. Add all remaining ingredients, including tofu marinade, and bring to a boil. Lower heat and simmer for 1 hour or until chili is thick and fragrant and the seasonings are well blended. Season to taste and serve with hot cornbread.