7 tbsp. olive oil
1 1/2 c. yellow onions
3-6 cloves garlic
28 oz. can chopped tomatoes
12 oz. tomato paste or 28 oz. tomato sauce
2 (15 oz.) kidney beans
3 c. water
10-14 oz. tofu, soft
2 tbsp. chili powder
1 tsp. oregano
2 tsp. cumin
1/4 tsp. cayenne
4 oz. chopped green chilies
1/3 c. tamari soy sauce

Heat large saucepan. Add 4 tablespoons olive oil. Add 3-6 cloves garlic, minced. Saute until toasty brown. Add 1 1/2 cups chopped yellow onions; saute until soft and a little brown. Crumble in 10-14 ounce soft tofu. Add 3 tablespoons olive oil and spices. Saute 12 minutes, scrape bottom of pan often. Add 28 ounce chopped tomatoes, 12 ounce tomato paste or 28 ounce tomato sauce. Add drained kidney beans, water, chopped green chilies and tamari. Simmer 20 minutes. Refrigerate overnight and reheat.