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

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Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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.
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