“To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel.”

Ingredients Nutrition


  1. Heat oil in a nonreactive wide Dutch oven over medium heat.
  2. Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
  3. Add mushrooms and garlic and saute 2 minutes.
  4. Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
  5. Add tomatoes with juices and tomato paste. Stir and bring to a boil.
  6. Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
  7. Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
  8. Add cilantro, if using.
  9. Taste and adjust salt and pepper.
  10. Serve hot.

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