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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

Description

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.

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