Heart-Healthy Chili Tofu
Discover a guilt-free take on comfort food with our Heart-Healthy Chili Tofu recipe, perfect for those seeking a nourishing yet flavorful meal. Packed with plant-based protein from extra-firm tofu and nutrient-rich vegetables like bell peppers, carrots, and celery, this chili is a vibrant explosion of taste and color. Low-sodium black beans and kidney beans add fiber and heart-friendly benefits, while aromatic spices like chili powder, cumin, and a hint of cinnamon bring depth to each bite. Simmered in a robust tomato and vegetable broth base, this chili develops a rich, satisfying flavor without compromising on health. Ready in just 45 minutes, it’s ideal for busy weeknights or meal prep, serving up wholesome goodness for four. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy this easy-to-make, heart-healthy delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 tbsp olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, chopped red bell pepper
- 1 large, diced carrot
- 2 diced celery stalks
- 15 oz, drained and rinsed canned low-sodium black beans
- 15 oz, drained and rinsed canned low-sodium kidney beans
- 28 oz canned diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 pinch ground cinnamon
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Drain and press the tofu to remove excess moisture. Cut it into small 1/2-inch cubes.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for about 3 minutes until the onion is translucent.
Add the chopped red bell pepper, diced carrot, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cubed tofu and cook for 5 more minutes until the tofu starts to lightly brown.
Add the drained black beans and kidney beans, along with the canned diced tomatoes and vegetable broth.
Stir in the chili powder, ground cumin, dried oregano, ground cinnamon, salt, and black pepper. Mix well until all ingredients are combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld and the chili to thicken.
Taste and adjust seasoning as necessary. If you like a spicier chili, consider adding more chili powder or a pinch of cayenne pepper.
Serve the chili hot, garnished with fresh chopped cilantro and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 95.1 g | 340% | |
| Total Sugars | 59.4 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3601 mg | 277% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 7652 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
