Tofu Chili
Ingredients
- 1 package extra-firm tofu
drained, 14.0-ounce
- 2 tablespoons extra-virgin olive oil
- 1 large green bell pepper
chopped
- 1 large yellow onion
chopped
- 1 small jalapeño pepper
seeded and finely chopped, optional
- 2 cups fresh or frozen corn
- 1 1/2 cup gluten-free vegetable broth or water
- 1 can no-salt-added kidney beans
rinsed and drained, 15.0-ounce
- 1 can diced tomatoes
with their liquid, 14.0-ounce
- 1 can tomato sauce
14.0-ounce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon coarse sea salt
Directions
- 1
Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels.
- 2
Press firmly to release as much water as possible from the tofu.
- 3
Discard paper towels, crumble tofu and set aside.
- 4
Heat oil in a large Dutch oven or soup pot over medium high heat.
- 5
Add pepper, onion, jalapeño and corn and cook until softened, about 5 minutes.
- 6
Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well.
- 7
Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes.
- 8
Ladle chili into bowls and serve.
Tofu Chili
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About this Recipe
Craving a hearty, comforting bowl of chili that’s packed with flavor, not meat? This Tofu Chili delivers on all fronts, offering a satisfying plant-based alternative that’s as delicious as it is easy to make, ready in just over an hour. It’s the perfect warming meal for a cool evening, proving that chili doesn’t need meat to be incredibly rich and fulfilling.
This recipe shines by leveraging extra-firm tofu, which readily absorbs all the robust spices and savory liquids in the pot. Unlike some vegetarian chilis that can feel light, the tofu here mimics the substantial texture of ground meat, providing a satisfying chew that makes every spoonful incredibly comforting.
What you'll find in this Tofu Chili is a deep, savory experience with a medley of textures from the tender bell peppers, sweet corn, and hearty kidney beans. The rich tomato base is seasoned generously with chili powder and ground cumin, creating a classic chili profile that’s both familiar and exciting. Depending on your preference, the optional jalapeño adds a welcome kick, elevating the flavor without overpowering the other ingredients. This naturally gluten-free dish is robust and fulfilling, perfect for those seeking a wholesome, flavorful meal.
For a milder chili, simply omit the small jalapeño pepper. If you want to deepen the savory notes, ensure you use gluten-free vegetable broth over water. While the recipe calls for kidney beans, you can experiment with other sturdy beans if you have them on hand, though kidney beans are a classic for a reason. Don't be shy about adjusting the salt to your taste.
Serve this Tofu Chili piping hot in bowls for a cozy dinner. It’s particularly delicious when ladled over a bed of fluffy steamed brown rice, which soaks up all the wonderful flavors and makes for an even more substantial meal.