2 teaspoons olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 cups vegetable stock
2 tablespoons apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 teaspoons salt or herbal substitute
3 tablespoons chili powder
1 teaspoon carob powder (or cocoa)
2 cups low sodium tomato sauce
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon cumin
1 teaspoon cinnamon
2 cups cooked pinto beans
2 cups tofu, frozen, thawed, and crumbled
In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 min.. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 1-1/2 hours. Add toppings of choice (see below).
Serves 6 to 8.