Vegetarian Chili

Ingredients: 1/2 teaspoon extra-virgin olive oil 1 small yellow onion, chopped 12 ounces extra-firm tofu, cut into small pieces 2 cans (14 ounces each) diced tomatoes, low or no added salt 1 can (14 ounces) chili beans, rinsed and drained 1 can (14 ounces) black beans, rinsed and drained 3 tablespoons chili powder 1 tablespoon oregano 1 tablespoon chopped fresh cilantro

Directions:

In a soup pot, heat the olive oil over medium heat. Add the onions and saute until soft and translucent, about 6 minutes. Add the tofu, tomatoes, beans, chili powder and oregano. Bring to a boil. Reduce heat and simmer for at least 30 minutes.

Remove from the heat and stir in cilantro. Ladle into individual bowls and serve immediately.

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