Vegetarian Tofu Chili Recipe

Vegetarian chilli with red and white beans
katerinabelaya / Getty Images
Ratings (9)
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
521 Calories
11g Fat
82g Carbs
31g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for easy tofu recipes? Here is a complete list of easy tofu recipes.

This vegetarian (and vegan!) chili recipe packs twice the protein punch with both beans and tofu as well as plenty of flavor from chili powder, bell peppers, mushrooms and a touch of sugar to give it that little extra bit of something. I also like to add a touch of paprika into a vegetarian chili if I have some on hand, and I know a few vegetarians who swear by the flavor-enhancing properties of liquid smoke - add a dash or two right in there, if you'd like. 

Vegetarian chili is always a great idea to bring to a potluck, since it's easy to whip up a large batch. Freeze up any leftovers you have in portioned-out containers, to take into the office for a leftover lunch or, check out these ideas for what to do with leftover chili, or scroll down for a few more ways to make a batch of vegetarian chili.


  • 3 tbsp. vegetable oil
  • 1 14 oz. package of firm or extra firm tofu, crumbled
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 3 tbsp. chili powder
  • salt and pepper to taste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp. cumin
  • 1 14 oz. can tomato sauce
  • 1 28 oz. can whole or diced tomatoes, with liquid
  • 1 28 oz. can kidney beans, drained
  • 1 tbsp. sugar (optional but nice)

Steps to Make It

  1. In a large pot, sautee the tofu in the vegetable oil over medium high heat for about 3 minutes.

  2. Add in the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until the veggies are just barely tender, about 5 minutes.

  3. Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans and sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!

Makes 8 servings of homemade vegetarian and vegan tofu chili.

Got leftovers? Here's a few ideas for leftover chili.

Like this recipe?

Loving this vegetarian and vegan tofu recipe? Here are some more incredible things you can do with tofu:

Nutritional information, per serving:
Calories: 486
% Daily Value:
Total Fat: 9.1g, 14% / Saturated Fat: 1.7g, 9%
Cholesterol: 0mg, 0%
Sodium: 313mg, 13%
Total Carbohydrates: 77.4g, 26%
Dietary Fiber: 19.1g, 76%
Protein: 28.9g
Vitamin A 47%, Vitamin C 72%, Calcium 21%, Iron 49%

More Vegetarian and Vegan Chili Recipes: