Mixed-Bean Chili with Tofu

Ingredients

• 0.5 teaspoon pepper black
• 15 ounce pinto beans canned
• 15 ounce kidney beans red canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1.5 tablespoons regular chili powder hot
• 1 teaspoon chipotle chile in adobo sauce canned minced drained
• 0.5 teaspoon cider vinegar 
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground coriander 
• 1.5 teaspoons ground cumin divided
• 0.3 cup cup heavy whipping cream sour low-fat
• 1.5 tablespoons soya sauce low-sodium
• 1.5 cups onion chopped
• 0.5 teaspoon oregano dried
• 0.3 teaspoon salt 
• 1 cup spicy tofu firm crumbled drained
• 1.5 tablespoons tomato paste 
• 2 teaspoons vegetable oil 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add tofu and 3/4 teaspoon cumin; saut 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates.
3. Remove tofu mixture from pan.
4. Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; saut 4 minutes.
5. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well.
6. 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.