Spicy Tofu Vegetarian Chili
Warm up your weeknight dinners with this Spicy Tofu Vegetarian Chili—a bold, protein-packed dish that's perfect for vegans and carnivores alike! Featuring crumbled extra-firm tofu sautéed to golden perfection, this chili is loaded with vibrant veggies like bell peppers, jalapeño, and diced tomatoes, along with hearty black and kidney beans. A rich blend of chili powder, cumin, paprika, and optional cayenne pepper gives it just the right amount of smoky spice. Simmered to savory perfection and topped with fresh cilantro and a squeeze of lime, this one-pot wonder is as wholesome as it is flavorful. Ready in under an hour and packed with plant-based protein, this easy vegetarian chili is perfect for meal prep, game days, or cozy dinners at home.
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Recipe Information
Ingredients
- 1 block (14 oz) extra-firm tofu
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 jalapeño, finely chopped
- 3 cloves minced garlic
- 2 tablespoons tomato paste
- 1 can (28 oz) diced tomatoes (canned, with juices)
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1 can (15 oz) kidney beans (canned, drained and rinsed)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
Instructions
Press the block of tofu to remove excess water. Crumble it into small pieces using your hands or a fork and set aside.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the crumbled tofu and sauté for 7-8 minutes, stirring occasionally, until lightly browned. Remove the tofu from the pot and set aside.
In the same pot, add the diced onion, red bell pepper, green bell pepper, and jalapeño. Sauté for 5-6 minutes until the vegetables are softened.
Add the minced garlic and tomato paste to the pot. Stir well and cook for 1 minute until fragrant.
Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 30 seconds to toast the spices.
Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
Add the black beans and kidney beans to the pot. Return the browned tofu to the pot and stir everything together.
Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and flavors meld together.
Taste and adjust seasoning as needed. If the chili is too thick, you can thin it with a bit more vegetable broth.
Serve the chili hot, garnished with fresh cilantro and a squeeze of lime. Pair with crusty bread or tortilla chips, if desired.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 18.3 g | 66% | |
| Total Sugars | 14.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1487 mg | 32% | |
*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.
