Mixed-Bean Chili with Tofu

5 Reviews
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4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream)
December 1999
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

Step 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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Ratings & Reviews

sharird's Review

mollyhollis
December 15, 2013
This was a great chili. Nice and thick with just enough spice. My husband and I both loved it!

Zazzes's Review

Lara99
May 10, 2013
Delicious! It was easy to make and we loved the spiciness. We added corn and a little ground beef and sprinkled it with grated cheddar. Yum.

Lara99's Review

Zazzes
February 11, 2012
This was simply the best chili I've ever made! I used lean, ground turkey in place of the tofu and worked out perfectly. My family loved it so much, we're making a second batch tomorrow!

mollyhollis's Review

sharird
January 30, 2012
This soup was super quick and easy to make. It's hearty and satisfying, without being heavy. I increased the chipotle chile by about a tablespoon, and I doubled the spices for more flavor. I think next time I will add corn, or other veggies. Overall, a great recipe!! It's perfect for lunch!

Margareta's Review

Margareta
July 13, 2009
Wow! This chili is great. Make it during the summer to take advantage of fresh produce from the Farmer's Market. I added 2 c. grated carrots, 2 chopped zucchinis, 1 chopped green pepper and 1 c. chopped celery along with the onions. I used 14 oz. of Naysoy firm tofu that I froze overnight and thawed just before sauteing it in the Dutch oven. Freezing tofu makes it crumbly, like ground meat. Be sure not to put oil in the pan before you saute the tofu or you will get splattered with hot oil. I substituted black beans for the red kidney beans - just personal preference. Really fresh and yummy. A nice change of pace.