Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 1999


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

256 calories; calories from fat 19%; fat 5.4g; saturated fat 1.7g; mono fat 1.5g; poly fat 1.7g; protein 12.2g; carbohydrates 42.8g; fiber 9.6g; cholesterol 6mg; iron 4.7mg; sodium 807mg; calcium 145mg.