Played around with this a few times and this is the best yet. Makes enough for three hungry people to eat for days.

• 2 tablespoons olive oil
  
• 2 large onions, coarsely chopped
  
• 4 cloves garlic, minced
  
• 3 stalks celery, chopped
  
• 1/2 teaspoon turmeric
  
• Dark chili powder, salt and ground pepper to taste
  
• 1 teaspoon cinnamon
  
• 1 tablespoon dried oregano
  
• 1 teaspoon ground cumin
  
• 6 cups vegetable stock
  
• 4 medium white potatoes, peeled and coarsely chopped
  
• 4 tins black beans
  
• 5 tins mild green chile peppers, roasted, peeled and chopped
  
• 1 tin jalapeno peppers
  
• 1 large packet Firm tofu

In a large stockpot, place the olive oil and heat it on medium high until it is hot. Add the onions, garlic and celery. Sauté the ingredients for 5 minutes, or until the onions are translucent.

Add the turmeric, some of the chile powder, cinnamon, oregano, cumin, salt and black pepper. Sauté the ingredients for 2 minutes. Remove the pot from the heat and set it aside.

Place the vegetable stock and white potatoes in a large saucepan. Bring the liquid to a boil over high heat. Reduce the heat to low and simmer the potatoes for 15 to 20 minutes, or until they are tender.

Place half the cooked potatoes and 1 cup of the stock in a food processor. Puree the mixture so that it is smooth. Reserve remaining stock and potatoes.

Dice the remaining potatoes and the tofu.

Place the stockpot with the sautéed vegetables back on medium-low heat. Add the potato puree and stir it in. Add the rest of the stock and stir it in. Add the remaining potatoes along with the beans, green chiles and tofu. Add remaining chile powder to taste. Simmer for 30 mins

Careful with the Jalepeno's... Ortega Jalepeno cans look just like the Green Chile's... its dangerous!