Vegan chili

From my friend, Kiley. Perfect for our meatless nights!

1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water

1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.