Vegetarian Tofu Bean Chili

5 from 4 votes

The BEST vegetarian tofu bean chili. This classic, comfort dish is made with tender tofu, creamy beans, rich tomato sauce, and a blend of pantry-friendly spices.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Lunch

Cuisine: American, Tofu, Vegetarian

Diet: Low Fat, Vegan, Vegetarian

Servings:

Calories: 199kcal

Author: Aly Michell

Ingredients

½ block super-firm, extra-firm, or firm tofu drained, pressed
1 tablespoon reduced-sodium soy sauce
1 tablespoon nutritional yeast
2 tablespoons olive oil
1 small onion chopped
1 green bell pepper chopped
2 whole carrots chopped
3 crushed garlic cloves peeled, crushed
2 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
Salt & pepper to taste
1 can kidney beans drained
1 can black beans drained
8 ounces tomato sauce
1 tablespoon tomato paste
2 cups not-beef broth/broth of choice (see notes)
2 bay leaves (optional)
1 cup frozen corn

Instructions

In a non-stick pan over high heat, add a small amount of oil. Crumble the tofu directly into the pan using your hands, then pour in the soy sauce and nutritional yeast. Cook for a couple of minutes, stirring occasionally, until some pieces are golden. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion, bell pepper, and carrots. Cook for about 10 minutes, or until the vegetables are tender. Add the crushed garlic and cook for another 2 minutes.
Add the spices: chili powder, smoked paprika, ground cumin, cinnamon, salt, and pepper to taste. Stir to combine.
Next, add the drained kidney beans, black beans, tomato sauce, tomato paste, and not-beef broth. Stir well. Increase the heat and bring to a boil. Add the bay leaves, if using. Once boiling, reduce the heat to a simmer.
Add the cooked tofu and frozen corn to the pot. Cover with a lid and continue to simmer for 20 minutes. For a thicker chili, simmer uncovered for an additional 5 minutes or stir in a bit of flour.

Notes

To make vegan “beef” broth, mix 1 Edward & Sons Not-Beef Bouillon Cube and 2 cups of hot water. Or, use a broth/stock of your choice that equals to 2 cups.

Nutrition