Mixed-Bean Chili with Tofu

By RozM

Ingredients

• 7 ounces firm tofu, drained and crumbled (about 1 cup)
• 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 teaspoon minced drained canned chipotle chile in adobo sauce
• 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

Preparation

Step 1

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.