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Tofu Chili

Serves 6
Time 1 hr 20 min
Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve the chili piping hot in bowls, over steamed brown rice, if you like.
Ingredients
  • 1 (14-ounce) package extra-firm tofu drained
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper chopped
  • 1 large yellow onion chopped
  • 1 small jalapeño pepper seeded and finely chopped (optional)
  • 2 cups fresh or frozen corn
  • 1 1/2 cup gluten-free vegetable broth or water
  • 1 (15-ounce) can no-salt-added kidney beans rinsed and drained
  • 1 (14-ounce) can diced tomatoes with their liquid
  • 1 (14-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon coarse sea salt
Method

Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside.

Heat oil in a large Dutch oven or soup pot over medium high heat. Add pepper, onion, jalapeño and corn and cook until softened, about 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well. Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Ladle chili into bowls and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (14-ounce) package extra-firm tofu drained
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper chopped
  • 1 large yellow onion chopped
  • 1 small jalapeño pepper seeded and finely chopped (optional)
  • 2 cups fresh or frozen corn
  • 1 1/2 cup gluten-free vegetable broth or water
  • 1 (15-ounce) can no-salt-added kidney beans rinsed and drained
  • 1 (14-ounce) can diced tomatoes with their liquid
  • 1 (14-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon coarse sea salt