Ingredients 1 (15- to 16-ounce) can spicy hot chili beans, undrained
1 (15- to 16-ounce) can kidney beans, rinsed and drained
1 (15- to 16-ounce) can black beans, rinsed and drained
1 (15- to 16-ounce) can garbanzo beans, rinsed and drained
2 cups green sweet soybeans
1 (8-ounce) package barbecue-seasoned tofu, diced
1 (15.5-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1/2 cup water (optional)
1 shallot, minced
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne or to taste
1 cup soy sour cream
Cilantro sprigs
Instructions In a large soup pot, stir together all ingredients except soy sour cream; cover.
Bring to a simmer over medium-low heat.
Cook, stirring occasionally, 20 minutes.
Allow dip to cool.Puree to desired consistency using an immersion blender or transfer, in batches, to conventional blender.
Stir in sour cream.
Just before serving, garnish with cilantro.
Notes Serves 32.Per serving (1/4 cup):
99 Calories; 7 g Protein; 13 g Carbohydrates; 4.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 229 mg Sodium
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