Hearty Vegetarian Tofu Chili
Dive into a bowl of comfort with this Hearty Vegetarian Tofu Chili, a rich and satisfying plant-based twist on a classic favorite. Packed with protein-rich crumbled tofu, two types of beans, and a vibrant mix of veggies—including bell peppers, carrots, and sweet corn—this chili delivers bold flavors and a wholesome, nourishing texture. A medley of chili powder, smoked paprika, and cumin infuses every bite with smoky, spicy warmth, while a splash of lime juice adds a zesty finish. Ready in just over an hour and perfect for a cozy dinner or meal prep, this easy one-pot recipe is vegan, high in protein, and bursting with healthy ingredients. Serve it with crusty bread, tortilla chips, or over rice for a satisfying meal that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 medium Carrot, diced
- 3 cloves Garlic, minced
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 0.25 tsp Cayenne pepper (optional)
- 28 oz Canned diced tomatoes (with juice)
- 2 tbsp Tomato paste
- 2 cups Vegetable broth
- 15 oz Canned black beans, drained and rinsed
- 15 oz Canned kidney beans, drained and rinsed
- 1 cup Frozen corn
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Lime juice
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Press the tofu to remove excess water. Once pressed, crumble the tofu into small, bite-sized pieces with your hands or a fork.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the crumbled tofu and cook for 7-8 minutes, stirring occasionally, until lightly browned. Remove the tofu from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, red bell pepper, green bell pepper, and carrot for 5-6 minutes, or until the vegetables start to soften.
Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir continuously for about 1 minute until the spices are fragrant.
Pour in the canned diced tomatoes (with their juice) and tomato paste. Stir well to combine. Add the vegetable broth and bring the mixture to a simmer.
Add the black beans, kidney beans, and cooked tofu back into the pot. Stir to incorporate all ingredients. Simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.
In the last 5 minutes of cooking, stir in the frozen corn, salt, and black pepper. Adjust seasoning to taste.
Remove the pot from heat and stir in the lime juice for a bright, tangy finish.
Serve hot, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread, tortilla chips, or over rice for a complete meal.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 10.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1223 mg | 26% | |
*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.
