Need part of Dec. 99 chili recipe

[LadyD]

Hi folks, I'm new here so if this is a major breach of etiquette--please let me know gently. I tore out the Mixed-Bean Chili with Tofu recipe from the Dec. 99 issue and today I was weeding thru my recipes and thought I'd like to make it for supper next week. Well, I didn't tear out the whole thing! It goes from page 144 to 145 and I only have page 144. It's not in CL's archive, either. Could anybody give me the text of the rest? You don't have to do it verbatim--just the gist will do. I would really appreciate it!

[Laura B]

Here you go, LadyD! No breach of etiquette at all. We are all constantly posting recipes for each other. Welcome to the board!

* Exported from MasterCook *

Mixed-Bean Chili With Tofu

Recipe By :Cooking Light Magazine. December 1999. Page: 144.
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 can (15-ounce) pinto beans
1 can (15-ounce) red kidney beans
1 can (14.5-ounce) no-salt-added diced
tomatoes, undrained
1/2 teaspoon cider vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream

1. Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; saute 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.

2. Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; saute 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. 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. Yield: 4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream).

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Per Serving (excluding unknown items): 72 Calories; 3g Fat (38.6% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 429mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0