Mixed-Bean Chili with Tofu
(from Cooking Light)
7 ounces extra firm tofu, cut unto 1/2-inch cubes
1 1/2 teaspoons ground cumin, divided
1 1/2 tablespoons low-sodium soy sauce
2 teaspoons vegetable oil
1 1/2 cups chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons tomato paste
1 1/2 tablespoons hot chili powder or regular chili powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 1/2 cups water
1 (15-ounce) can pinto beans
1 (15-ounce) can red kidney beans
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon cider vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream
Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.
Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.
Sunday, April 6, 2008
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