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KIWI magazine

Filed under: Dinner, Vegetarian, Yummy

Tofu Chili with the Works

Perfect for frosty winter days, this nicely spiced vegan chili will warm you up (and fill you up!) in a hurry.


  • 2 Tablespoons olive oil
  • 1 pound extra-firm tofu, pressed and crumbled
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 bell peppers, seeded and chopped
  • 2 Tablespoons tomato paste
  • 1/4 cup chili powder
  • 1 teaspoon cumin
  • 1 28-ounce can whole peeled tomatoes, broken up with a spoon or potato masher
  • 1 15 1/2-ounce can black beans, drained
  • 1 15 1/2-ounce can kidney beans, drained
  • 2 scallions, sliced
  • 1/4 cup chopped fresh cilantro
  • avocado, peeled, cut in chunks, and tossed with lemon juice


  1. In a large saucepot, heat the oil. Add the tofu and sauté for 5-7 minutes. Transfer to a plate.
  2. In the same pot, combine the onion, carrot, garlic, and peppers and cook for 15 minutes. Add the tomato paste and stir for 1 minute.
  3. Add the chili powder, cumin, tomatoes, canned beans, and tofu. Simmer, stirring occasionally, until thickened, about 20 minutes.
  4. Serve in bowls topped with scallions, cilantro, and avocado.
Makes 6 Servings

Per serving: 406 calories, 16g fat, 22g protein, 52g carbohydrates, 19g fiber, 5g sugar

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