MXED BEAN CHILI WITH TOFU Ingredients: 1 cup of firm tofu, drained and crumbled (about 7 oz.) 1 1/2 tsp. of ground cumin, divided 1 1/2 Tbsp. of low-sodium soy sauce 2 tsp. of vegetable oil 1 1/2 cups of chopped onion 1/2 tsp. of ground coriander 1/2 tsp. of dried oregano 1 1/2 Tbsp. of tomato paste 1 1/2 Tbsp. of hot chili powder or regular chili powder 1 tsp. of minced drained canned chipotle chile in adobo sauce 1/2 tsp. of freshly ground black pepper 1/4 tsp. of salt 2 garlic cloves, minced 1 1/2 cups of water 1 (15 oz.) can of pinto beans 1 (15 oz.) can of red kidney beans 1 (14.5 oz.) can of no-salt-added diced tomatoes, undrained 1/2 tsp. of cider vinegar 1/4 cup of chopped fresh cilantro 1/4 cup of low-fat sour cream Preparation: Heat large-size Dutch oven over medium-high heat. Add tofu and 3/4 tsp. of cumin, sauté about 3 min. Stir in soy sauce, cook until liquid evaporates (about 1 min). Remove tofu mixture from pan. Heat oil in pan, add 3/4 tsp. of cumin, chopped onion, coriander, and oregano, sauté about 4 min. Add tofu mixture, tomato paste, chili powder, chipotle chile, black pepper, salt and garlic, stir well. Add water, beans, and tomatoes, bring to a boil. Cover, reduce heat to low, and simmer about 30 min. Stir in vinegar. Spoon chili into bowls, top each serving with cilantro and sour cream. Note: Be sure not to put oil in the pan before you sauté the tofu or you will get splattered with hot oil.
Posted on: Fri, 19 Jul 2013 18:58:41 +0000
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