|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 82g||30%|
|Dietary Fiber 24g||84%|
|*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.|
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 or, check out these ideas for what to do with leftover 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)
In a large pot, saute the tofu in the vegetable oil over medium-high heat for about 3 minutes.
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.
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!