Vegetarian Chili

-- 2 TBS. olive oil
-- 2 Spanish onions, chopped
-- 1 green bell pepper, chopped
-- 1 jalapeño pepper, chopped
-- 1 package of extra firm tofu, finely chopped
-- 6 large fresh tomatoes, chopped (Why not canned tomatoes?)
-- 1 can black beans
-- 1 can kidney beans
-- 1 can pinto beans
-- 1 6oz. can tomato paste
-- 2 TBS. garlic powder
-- 1 Tsp. cumin
-- 1 Tsp. paprika
-- 1 Tsp. chili powder
-- 1 cup water
-- 1/4 cup red wine

Heat the oil over medium heat. Add the onions, green pepper, jalapeño pepper, and tofu. Cook until the onions and peppers are tender. Add everything else. Bring to soft boil. Turn down the heat and simmer for 30 minutes. Eat with shredded cheese and corn muffins.