Community Pick
Hearty Vegetarian Tofu Chili
"This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added."
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 16 ounces extra firm tofu, drained and crumbled
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- salt, to taste
- pepper, to taste
- 1 (19 ounce) can red kidney beans, drained
- 1 (19 ounce) can white kidney beans, drained
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can tomato sauce
- 3 medium carrots, sliced
- 2 tablespoons chili powder
directions
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
Questions & Replies
-
What kind of #hot sauce# is used?
Reviews
-
I made this exactly as stated except I used a red bell pepper (more antioxidents). The flavor & texture was perfect!! Be sure and lightly brown the tofu as directed. Thanks LU2Bake for the recipe.
-
I followed the recipe exactly as written and it was a big hit. Very hearty and "meaty" without any actual meat. The tofu was great here. -
This was very good after I made a few adjustments so it would be more to our liking. Used a variety of the small peppers rather than the green. Cooked it for 1 hour and the carrots were still hard so I don't know if I cut them too thick. I found the chili to be too thick and sweet. I added about 2 cups of vegetable broth to thin it down and cooked for about 20 more minutes. By then the carrots were done. I will be making this again. Served with lime wedges to cut down the sweetness. -
Can anyone share the size of a serving? We will be making 200 servings for home delivery and will be storing the Chili in pint containers for delivery, so my hope is that 1 serving = 2 cups. -
Made this several times now. It's my daughters' favorite chili.
see 18 more reviews
Tweaks
-
Confirmation on serving size please
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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