Mushroom Tofu Chili
Rich, hearty, and completely plant-based, Mushroom Tofu Chili is a flavor-packed twist on a classic comfort food. Featuring a satisfying combination of crumbled extra-firm tofu, umami-rich cremini mushrooms, and a medley of beans and sweet corn, this chili is layered with bold spices like smoky paprika and chili powder. Perfectly simmered in a base of crushed tomatoes and vegetable broth, it delivers a robust and satisfying depth of flavor. Ready in just one hour and packed with protein, this vegan chili is ideal for meal prep or cozy weeknight dinners. Serve it with crusty bread, fluffy rice, or tortilla chips, and garnish with fresh cilantro for a vibrant finish. Whether you're a plant-based foodie or just chili-curious, this recipe hits all the right notes.
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 8 ounces Cremini mushrooms
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1 medium Red bell pepper
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Crushed tomatoes
- 2 cups Vegetable broth
- 15 ounces Black beans
- 15 ounces Kidney beans
- 1 cup Sweet corn kernels
- 2 tablespoons Fresh cilantro
Instructions
Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top (like a skillet) and let it press for 15-20 minutes to remove excess moisture.
While the tofu presses, finely dice the onion, mince the garlic, and chop the red bell pepper. Clean and roughly chop the mushrooms into small pieces.
Heat a large pot or Dutch oven over medium heat and add olive oil. Crumble the pressed tofu into the pot and cook for 5-7 minutes, stirring occasionally, until it begins to brown. Remove the tofu and set aside.
In the same pot, add a bit more olive oil if needed. Sauté the onions for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the chopped mushrooms and red bell pepper to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened and most of the liquid from the mushrooms has evaporated.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Cook for 1-2 minutes to toast the spices and deepen their flavors.
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
Add the cooked tofu back into the pot, along with the black beans, kidney beans (drained and rinsed), and sweet corn. Stir everything together and let it simmer for 20 minutes, stirring occasionally.
Taste and adjust seasonings if needed. If the chili is too thick for your liking, add more vegetable broth to reach the desired consistency.
Serve hot, garnished with fresh cilantro. Enjoy your Mushroom Tofu Chili with a side of crusty bread, rice, or tortilla chips.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 12.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1191 mg | 25% | |
*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.
