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Vegetarian Tofu Chili

Name: Vegetarian Tofu Chili
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3 tablespoons vegetable oil; 1 (14-ounce) package firm, or extra-firm tofu, crumbled; 1 medium onion, diced; 1 medium green bell pepper, diced; 3 cloves garlic, minced; 1 cup sliced mushrooms; 3 tablespoons chili powder; Salt, to taste; Freshly ground black pepper, to taste; 1/4 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 1 (14-ounce) can tomato sauce; 1 (28-ounce) can whole or diced tomatoes with liquid; 1 (28-ounce) can kidney beans, drained; 1 tablespoon sugar, optional

8 servings

servings

10 minutes

active time

1 hour

total time

Start Cooking

Ingredients

3 tablespoons vegetable oil

1 (14-ounce) package firm, or extra-firm tofu, crumbled

1 medium onion, diced

1 medium green bell pepper, diced

3 cloves garlic, minced

1 cup sliced mushrooms

3 tablespoons chili powder

Salt, to taste

Freshly ground black pepper, to taste

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1 (14-ounce) can tomato sauce

1 (28-ounce) can whole or diced tomatoes with liquid

1 (28-ounce) can kidney beans, drained

1 tablespoon sugar, optional

Directions

In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes.

Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of cumin. Cook until the veggies are just barely tender, about 5 minutes.

Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans, and the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!

Nutrition

Serving Size

Calories

264 kcal

Total Fat

10 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

0 mg

Sodium

760 mg

Total Carbohydrate

34 g

Dietary Fiber

11 g

Total Sugars

10 g

Protein

16 g