Vegetarian Chili with Tofu
Vegetarian Chili with Tofu
Vegetarian Chili with Tofu

Vegetarian Chili with Tofu

David Venable

This chili is full of vitamins and minerals, thanks to the veggies and protein-rich tofu. But, it's also REALLY tasty with just a hint of spice.

Ingredients

  • 2 tsp oil
  • 2 cups onions, chopped
  • 1 cup red pepper, diced
  • 1 cup green pepper, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 (14-oz) container extra firm tofu, drained and crumbled
  • 2 (15-oz) cans tomato sauce
  • 1 (14.5-oz) can diced tomatoes
  • 1 (15-oz) can pinto beans
  • 1 (15-oz) can black beans
  • 3 Tbsp tomato paste
  • 1 cup vegetable stock
  • 1 Tbsp dried oregano
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1-1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 2 tsp salt
  • Sour cream (optional garnish)
  • Cheddar cheese (optional garnish)
  • Guacamole (optional garnish)

Directions

Heat the oil over medium heat in a large sauté pan. Add the onions, peppers, carrots, celery, and garlic and sauté until the vegetables begin to soften. Remove from the heat and add the veggies to the slow cooker.
Add the remaining ingredients to the pressure cooker and cook for 3 hours. Ladle the soup into warm bowls and garnish with sour cream, cheddar cheese, and guacamole, if desired.

Cook's Notes

If tofu isn’t available, or you really don’t care for tofu’s texture, add another can of beans. Or, if you're not a vegetarian, add a pound of meat like cooked ground turkey, beef, or pork.

Print Recipe