Vegetarian Tofu Chili

Vegetarian chilli with red and white beans

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Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
264 Calories
10g Fat
34g Carbs
16g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 264
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 760mg 33%
Total Carbohydrate 34g 12%
Dietary Fiber 11g 38%
Total Sugars 10g
Protein 16g
Vitamin C 29mg 144%
Calcium 257mg 20%
Iron 5mg 26%
Potassium 872mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. We also like to add a touch of paprika into a vegetarian chili if we have some on hand, and we 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.


  • 3 tablespoons vegetable oil

  • 1 (14-ounce) package firm, or extra-firm tofu, crumbled

  • 1 medium onion, diced

  • 1 medium green bell pepper, diced

  • 3 cloves garlic, minced

  • 1 cup sliced mushrooms

  • 3 tablespoons chili powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon ground cumin

  • 1 (14-ounce) can tomato sauce

  • 1 (28-ounce) can whole or diced tomatoes with liquid

  • 1 (28-ounce) can kidney beans, drained

  • 1 tablespoon sugar, optional

Steps to Make It

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

  2. Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of 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 the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!

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