Bean Chili with Tofu

Ingredients:
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1 cup firm tofu, drained and crumbled
1-1/2 tsp ground cumin, divided
1-1/2 tbsp 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 tbsp tomato paste
1-1/2 tbsp chili powder
1 tsp minced chipotle chile in adobo sauce(drained)
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1-1/2 cups water
1 can pinto beans(15 oz)
1 can red kidney beans(15 oz)
1 (14.5 oz) 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

Preparation:
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Heat a pot 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.

Heat oil in the same pot,add 3/4 tsp cumin, chopped onion, ground coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste,chili powder,salt,black pepper,minced chipotle and garlic, stir well. Add water, beans, and tomatoes; bring to a boil.

Cover and reduce heat, simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.