Bhuvana Mohan Prabhu's vegetarian chili

You will need:
4 cans (or 2 large cans) of Del Monte Petite Diced Tomatoes
1 large can of Hunt's All Natural Tomato Sauce
2 - 40 ounce cans of light red kidney beans
Extra Virgin Olive Oil
2 Tablespoons of Salted Butter
2 blocks of Extra-Firm Tofu
1 large red bell (sweet) pepper
2 large Jalapeno peppers (fresh)
Cilantro
Turmeric
Basil
Oregano
Pressed dried Imli fruit (tamarind)
Fenugreek seeds
Cumin powder
Coriander Powder
Vandevi (brand) compounded asafoetida ("Hing")
red cayenne pepper
3 (small) handfuls of Basmati rice
Lemon juice (from a green bottle)
Tabasco Sauce (NOT "Frank's", or any other such hunky-bunky brand....lol)
Soy Sauce
Powdered ginger
16 ounces of sharp cheddar cheese (grated)
Salt
Black pepper
Black Mustard Seeds
pre-sifted gravy flour
Canola oil
Large frying pan
5 quart cooking pot (with lid)
Coat the inside of your frying pan GENEROUSLY with equal amounts of olive oil and canola oil......(about 1/8 inch deep).....to this, add 2 tablespoons of cumin powder, 2  tablespoons of fenugreek seeds, 1 tablespoon of black mustard seeds, 1/2 teaspoon of cayenne pepper powder, 1 teaspoon of turmeric, 1 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1 teaspoon of Hing.  Mix ingredients over medium heat, and wait for mustard seeds to finish popping. Next, add the Tofu (neatly cubed) and fry until golden brown. Dice the red bell pepper, and thinly slice the jalapenos, and add all that......stirring frequently.....keep frying until the peppers are almost limp.....
NOW, put all the diced tomatoes & tomato sauce into your big cooking pot, and add all the cheese, rice, and a small fistful of cilantro.......add about 2 tablespoons of oregano,1 tablespoon of tamarind, 2 tablespoons of basil, 1 teaspoon of black pepper, 1 quart of spring water, a tablespoon of Hing, a few generous splashes of lemon juice and a few more generous splashes of Soy sauce......add a few splashes of Tabasco sauce, and maybe another half-teaspoon if red cayenne pepper. Rinse the contents of both cans of kidney beans THREE TIMES, and add them, and dump the contents of the frying pan also into the large pot.......bring to a boil,and then reduce heat IMMEDIATELY and cover, stirring frequently.....simmer for at least 2 hours, mixing in flour from time to time, until you've reached your desired thickness......