This is a variation of a veggitarian Chilli recipie that my friend's once-lesbian mother got from a magazine wherein it's presented as being a favorite of KD Lang's.
2 cloves of garlic - pressed, chopped, however y'like.
One yellow onion - chopped
one red pepper - diced
One pound of extra firm tofu - squeese dry with cheese cloth, then crush with the same (unneccessary but fun!) until mealy
two cans of beans (I like to do one red, one black)
one can of chopped tomatoes - drained
small can of tomato paste.
2 or three cloves of garlic - pressed, chopped, however y'like.
one can of corn - drained
Get a big ol' chilli pot. Heat it up with some olive oil coating the bottom. Crush up two cloves of garlice and toss them in. Do the same with the onion and finally the red pepper. As the onion gets translucent, add the mealy tofu. Add a two teaspoons of cumin and one and a half of chilli powder. Stir until combined. Next add the drained, chopped tomatoes, beans and tomato paste. Add remaining garlic and mix everything together then leave to heat, stiring only occasionally. Finaly add the corn.
I usually add a shit-ton more spice than it calls for, and I don't know how much. People like it. I usually find it to be over kill, but standing over the pot you become immune to the flavor and it tastes bland, so you add more, and still can't taste it. I also usually add some kind of chilli pepper powder like cayanne or some such. Once you sit down to eat it, the flavor returns.
Serve over white rice with shreded extra sharp cheddar and sour cream. I also recomend a side of Jiffy corn bread. God that stuff's cheap.