Vegetarian Tofu Chili

Vegetarian chilli with red and white beans

katerinabelaya / Getty Images

  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
521 Calories
11g Fat
82g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 521
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 197mg 9%
Total Carbohydrate 82g 30%
Dietary Fiber 24g 84%
Protein 31g
Calcium 399mg 31%
*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.

Ingredients

  • 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

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!

Recipe Tags: