Mixed-Bean Chili with Tofu

recipe
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.

Yield:

4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 19 %
Fat 5.4 g
Satfat 1.7 g
Monofat 1.5 g
Polyfat 1.7 g
Protein 12.2 g
Carbohydrate 42.8 g
Fiber 9.6 g
Cholesterol 6 mg
Iron 4.7 mg
Sodium 807 mg
Calcium 145 mg

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

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.

December 1999
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