Tofu Chili

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I'm making a special meal tomorrow night for my sweetie. The meal will include tofu chili, corn bread and a blueberry pie. To reduce tomorrow's cook time, I've decided to make the chili tonight.

• 1 medium onion, chopped
  
• 2 stalks of celery, chopped
• 1 medium bell pepper, seeded and chopped
• 3 cloves of garlic, minced
  
• 2 jalapeno peppers, seeded and chopped
• 1 1/2 cups of frozen corn kernels
  
• an 8 ounce can of pinto beans, drained and rinsed
• an 8 ounce can of red kidney beans, drained and rinsed
• a 22 ounce can of diced tomatoes
• 1 cup of vegetable stock
  
• 1 block of firm tofu, cut into small 1/4 inch blocks
• 1 1/2 teaspoons of oregano
• 1 1/2 teaspoons of cumin
• 1 bay leaf
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 3 sprigs of thyme
• 1 tablespoon of olive oil
  
• salt and pepper

Sautee celery, onion, and bell pepper in olive oil using medium heat until softened, about 5-10 minutes. Add garlic, jalapeno peppers, cumin, oregano, bay leaf, chili powder, and paprika and cook for another minute. Add thyme, canned tomatoes, kidney beans, pinto beans, tofu, vegetable stock, and corn. Cook for 20-30 minutes or so. Add salt and pepper to taste.

The chili is surprisingly light (for a chili) with just enough heat and spices to be interesting. I can't wait to enjoy it with my sweetie tomorrow.