Chili con Tofu

2 medium green peppers, chopped 3 medium onions, chopped 2 stalks celery, chopped 1 1/2 tablespoons vegetable oil or other will work 4 cloves garlic, chopped or 1/2 teaspoon garlic powder 1 1/2 pounds of tofu, crumbled 1 teaspoon basil, ground 1 teaspoon oregano, ground 3 tablespoons chili powder 1 teaspoon cumin, ground 2 16 ounce cans diced tomatoes with juice 2 16 ounce cans tomato sauce 2 16 ounce cans kidney beans, drained or other beans will work Black pepper to taste 1. In a large skillet, heat oil over medium heat. Add vegetables and tofu, reduce heat to medium low, and sauté for 5 minutes. 2. Add spices and stir. 3. Stir in canned tomatoes with juice. Cook uncovered for 15 minutes. 4. Add tomato sauce and beans. Reduce heat to low. 5. Add pepper to taste. 6. Cover and simmer for one hour, stirring occasionally. Add dried red peppers to add some heat if you like it hot. I mix up all the spices in advance and keep in airtight container for future use. I have use dried onions, green peppers and celery instead of the fresh ones. The fresh ones just add so much to the taste. I do not have the nutritional facts for this.