Vegetarian Tofu Bean Chili

Every Sunday for dinner I whip out the dutch oven to make a thick, spiced-up vegetarian tofu bean chili. Of course, with a side of fluffy no-yeast flatbread to make the meal complete.

This vegan chili is made with easy-to-find, affordable pantry items, along with tofu for added protein and “meatiness.” 

The ingredient list might be hefty, but every ingredient is worth it and helps make a delicious, hearty chili that’ll make you forget that meat is not even in the equation.

Because I wanted this vegetarian tofu chili to remind me of the kind of chili I had back during my meat-eating days, I used a not-so-secret ingredient: Edward & Sons Not-Beef Bouillon Cubes. 

It’ll help to bring a deep, umami flavor. Less salt, more flavor, a great ingredient for chili, or any dish that traditionally uses beef flavors.

For more quick and easy plant-based dinner recipes, check out 30-Minute Plant-Based Dinner Ideas.

More Stew + Soup Recipes: 

• Mushroom Bean Chili 
• 20-Minute Black Bean Soup
• Roasted Tomato Basil Soup 
• Black Bean Chili
• Vegetarian Chili without Beans

Recipe Notes 

1. I used Edward & Sons Not Beef Bouillon Cubes to make “Beef” stock. All you need is 2 cups of water and 1 bouillon cube. If you don’t have any, you can use water or your choice of vegetable stock. Adjust salt accordingly.
2. To make this recipe a bit easier, chop and prep your vegetables first and measure out the spices and have them ready before cooking. 
3. For the tofu, feel free to pan-fry in a non-stick pan over high heat before you start making the chili, or while the chili is simmering. It should only take you about five minutes to make. The only goal is to get golden bits for texture. 

What To Serve With Chili 

Chili is great on its own, but this protein-heavy dish can use a carb-heavy side to keep things balanced. Hands-down, my favorite food to have with a warm bowl of chili tender, sweet cornbread. 

Here are some other ideas: 

• Rice 
• Nachos 
• Potato wedges 
• Steam vegetables 
• Garlic Mashed Potatoes

Chili Toppings:

• Chopped cilantro
• Tortilla chips
• Vegan grated cheese
• Sliced avocado
• Vegan sour cream
• Homemade Potato Chips

How To Make No-Beef Broth 

All you need to make vegan “beef” broth is 1 Edward & Sons Not-Beef Bouillon Cube and 2 cups of hot water. You do this in three ways – 

1. Boil 2 cups of water in a small pot, then add the bouillon cube. Stir until the cube has dissolved. 
2. Or, heat two cups of water in the microwave for 2 minutes. Once done, drop a bouillon cube and whisk together until the cube has dissolved. 
3. As another option, if you have all the cool kitchen equipment, you can also heat up the water in a kettle, pour the water into a heat-safe bowl, then stir in the bouillon cube until it has dissolved in the water. 

What Kind Of Tofu To Use 

I used super-firm tofu from Trader Joe’s. I love their tofu most because I do not have to press, and it has a nice bite to it. However, if you use another kind of tofu, I suggest draining and pressing first. 

Either way, you don’t want to use silken tofu in this recipe because its texture is too soft to achieve a “meaty” bite. 

How To Store 

Am I the only one who managed to eat the entire pot? To be fair, it was practically my breakfast, lunch, dinner, snack, and dessert.

Anyway, to store the vegetarian tofu bean chili, store it in an air-tight container in the refrigerator for up to 3-4 days.

Or, store in a freezer-safe container or reusable silicone bag in the freezer. 

But before you do, let the chili cool for 20 minutes. 

Did you try out this Vegetarian Tofu Bean Chili recipe?

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