Chop all veggies, crumble tofu and throw everything together in a large pot.
Simmer over low heat for about 2 hours until thick and saucy.
Let cool and enjoy.

16 oz black beans
16 oz kidney beans
24 oz diced tomatoes
1 green bell pepper, chopped
1/2 yellow onion, chopped
4 cremini mushroom
2 jalapeno
1/2 block tofu
2 carrots
1/2 cup corn
1/4 cup almond milk
2 tablespoon chili powder
1 tablespoon paprika
1 tablespoon crushed red pepper
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper