Saw this on cooking light thread, interested to try. And I tried it the night of 2/2/06. Tasty chili and not too time consuming. Had a good amount of heat to it with the chipotle, but I could handle it. I didn't miss meat at all!

Mixed-Bean Chili with Tofu

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 (I usually foget to add this, but it's great with!)
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream (I usually sub ff plain yogurt with great results)

INSTRUCTIONS
Heat a large Dutch oven 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 the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 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: Yield: 4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream).

NUTRITIONAL INFO
calories: 256 carbohydrates: 42.8 g cholesterol: 6 fat: 5.4 g sodium: 807 mg protein: 12.2 g calcium: 145 mg iron: 4.7 mg fiber: 9.6 g