This is loosely adapted from a recipe with the same name in Tofu Cookery by Louise Hagler (1982 edition).
5 cups cooked pinto beans (reserve cooking water/liquid in can)
Freeze, thaw, squeeze out water and tear into bite size pieces
2 pounds tofu
Whip together in a mixing bowl:
¼ c soy sauce
1-½ T tomato paste
2 T peanut butter
½ T onion powder
¼ t garlic powder
½ c water
2 T canola or olive oil
Add this to the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in
2T olive oil
over medium heat until all liquid is absorbed and tofu is well browned.
In another pan, sauté until onions are transparent
2 T olive oil (heat first)
1 large green pepper, diced
2 large onions, diced
3 cloves garlic, minced
Add these and the browned tofu to the cooked beans in a cooking pot, along with:
1 T sugar
4 T cider or wine vinegar
1 quart canned tomatoes
3 T chili powder (more or less depending on hotness of chili and hotness desired)
2 t cumin
Mix and then add reserved liquid and additional water, if necessary, to cover.
Bring to a simmer and serve.