Mixed-Bean Chili with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Something of a Luddite in the kitchen, I often cook my beans from scratch. This recipe, however, uses canned beans for a quicker meal. Living in New Mexico has inclined me to use pure ground chiles instead of chili powder, which is laced with garlic. 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 |
Directions:
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.
2. 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.
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