|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.
- 3 tablespoons vegetable oil
- 1 (14-ounce) package of firm tofu (or extra firm, crumbled)
- 1 onion (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 3 tablespoons chili powder
- Salt and pepper (to taste)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 (14-ounce) can tomato sauce
- 1 (28-ounce) can whole or diced tomatoes (with liquid)
- 1 (28-ounce) can kidney beans (drained)
- Optional: 1 tablespoon sugar
In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes.
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.
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!