Instructions

1. In a large pot over medium-high heat, heat oil until hot.
2. Add crumbled tofu and brown on all sides, stirring periodically for 7 to 10 minutes. Tofu should be crispy but not burned.
3. Reduce heat to medium and add onion, garlic, bell pepper, sage, basil, habanero peppers, jalapeño peppers, worcestershire sauce, and soy sauce.
4. Sauté until the onions become translucent.
5. Add lentil beans, black beans, kidney beans, stewed tomatoes, chili powder, cumin, and salt.
6. Stir until mixed well.
7. Add tomato sauce, vegetable bouillon, maple syrup, and bay leaves.
8. Reduce heat and simmer for about 20 minutes, adding more chili, black pepper, and salt as needed.