One 35-ounce can of Italian peeled tomatoes in juice
In a large deep pan over moderate heat, heat 1/8 cup of oil. Stir in the onions, red pepper and celery. Cook until slightly softened, about 6 minutes. Clear the middle and add the garlic with a 1/8 cup more oil. Cook one minute until fragrant and stir into the rest of the vegetables. Add the chili powder and the cumin, stirring occasionally, for another minute.
Add the tomatoes with juice, the passata tomato sauce and chipotle. Stir in the oregano, 2 tsp salt and corn. Mix to combine and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until the vegetables are soft, about 10-12 min.
Meanwhile cut tofu into 1/2-inch dice and pat dry. Add the tofu and mix in. Stir the black beans and corm into the chili and simmer, stirring frequently, until the flavours are blended, about 10 min. Before serving, stir in 1/2 cilantro if desired; sprinkle rest on top.
Serve with garlic bread/toast.
Recipe Source: The Unknown Chef at Birdzofafeather.ca