In this vegetarian chili, firm tofu stands in for hamburger and is much lower in fat and cholesterol. Tofu also nicely picks up the chili flavors.

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.

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (approximately 1/2 cup)
• 12 ounces extra-firm tofu, cut into small pieces
• 2 cans (14 ounces each) diced tomatoes with no added salt
• 1 can (14 ounces) kidney beans with no salt added, rinsed and drained
• 1 can (14 ounces) black beans with no salt added, rinsed and drained
• 3 tablespoons chili powder
• 1 tablespoon oregano
• 1 tablespoon chopped fresh cilantro (fresh coriander)