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HeartSmart Tofu Chili




Source of Recipe


KOTV


List of Ingredients




# 1 Cup Firm Tofu
# 1 1/2 tsp ground curnin, divided
# 1 1/2 Tbs low-sodium Soy Sauce
# 2 tsp vegetable oil
# 1 1/2 Cups Chopped Onion
# 1/2 tsp ground coriander
# 1/2 tsp dried oregano
# 1 1/2 Tbs tomato paste
# 1 1/2 Tbs chili powder
# 1/2 tsp black pepper
# 1/4 tsp salt
# 2 garlic cloves, minced
# 1 1/2 Cups water
# 1 can (15 oz) pinto beans, drained
# 1 can (15 oz) red kidney beans, drained
# 1 can no-salt added diced tomatoes, undrained
# Garnish: low-fat sour cream and cilantro

Recipe



Heat a large pot over medium-high heat. Add tofu and 3/4 tsp cumin; saute 3 minutes. Stir in soy sauce and cook until liquid evaporates. Remove tofu mixture from pan - set aside. Heat oil in pan; add 3/4 tsp cumin, chopped onion, coriander, and oregano; saute 34 minutes. Add tofu mixture, tomato paste, chili powder, salt, pepper, and garlic - stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Spoon chili into bowls; top each serving with sour cream and fresh cilantro. Yield: 4 servings (serving sized cups chili)


Yield: 4 servings