Three-Bean Chili

kidney beans, cooked, 8 ounces

garbonzo beans, cooked, 8 ounces

pinto beans, cooked, 8 ounces

clove of garlic, minced, 1

canola oil, 1 tablespoon

chili powder, 1 tablespoon (more or less to taste)

sea salt, 1 teaspoon (adjust to taste)

cumin, ground, 1 teaspoon

tofu, firm, cubed or crumbled, 1 pound

chicken breast, boneless, chopped, 1 pound (optional)

tomato sauce, 20 ounces

molasses, 1 tablespoon

cocoa, unsweetened, 2 tablespoons(The above is a mild recipe that children enjoy.) For a more spicy adult edition, add:

paprika, 2 teaspoons

cayenne pepper, 3/4 teaspoon

turmeric, 1/4 teaspoon

coriander, ground, 1/4 teaspoon

cardamom, ground, 1/4 teaspoon

cider vinegar, 2 tablespoons

beer, 1 can (optional) (the alcohol evaporates during cooking)

Sauté onions and garlic in oil until onions are tender. Add the tofu (and/or chicken) and sauté another few minutes. Stir in the rest of the ingredients and simmer in a large pot for 15-30 minutes. Serve over brown rice or in a bowl with grated parmesan or cheddar cheese.