vegetarian chili

Serves: 4

Ingredients:
1 tablespoon olive oil
1 small yellow onion, chopped (approximately 1/2 cup)
1 ½ cup extra-firm tofu, cut into small pieces
2 cans diced tomatoes
1 can kidney beans, rinsed and drained
1 can black beans , rinsed and drained
3 tablespoons chili powder
1 tablespoon oregano
1 tablespoon chopped fresh cilantro (fresh coriander)

Method:
in a soup pot, heat the olive oil over medium heat. add the onions and sauté 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.