1 onion, chopped

2 cloves garlic, chopped

½ lb (225 g) white mushrooms, quartered

2 tbsp (30 ml) olive oil

1 red bell pepper, seeded and diced

½ orange bell pepper, seeded and diced

½ cup (125 ml) tomato-based chili sauce

2 tbsp chili powder

1 can (28 oz/796 ml) diced plum tomatoes

1 can (19 oz/540 ml) red kidney beans, rinsed and drained

1 block (¾ lb/340 g) firm or extra-firm tofu, patted dry and diced

In a large non-stick skillet over medium-high heat, soften the onion, garlic and mushrooms in the oil. Add the bell peppers and continue cooking for about 5 minutes. Add the remaining ingredients. Mix thoroughly. Bring to a boil and simmer for about 10 minutes or until the chili has thickened. Season with salt and pepper.

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