-
1
In a large, heavy, nonreactive casserole, heat 1/4 cup of the oil.
-
2
Stir in the onions, garlic, poblanos, bell pepper, jalapeno, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.
-
3
Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce.
-
4
Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat.
-
5
Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.
-
6
Meanwhile cut the tofu into 1/2-inch dice and pat dry.
-
7
Place in a bowl and toss with the remaining 4 teaspoons chile powder.
-
8
In a large nonstick skillet, heat the remaining 2 tablespoons oil.
-
9
Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder.
-
10
Season with 1/4 teaspoon salt.
-
11
Transfer the tofu to the casserole.
-
12
Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits.
-
13
Add the liquid from the skillet to the casserole.
-
14
Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes.
-
15
Before serving, stir half of the cilantro into the chili; sprinkle the rest on top.
