Hearty tofu chili
This hearty tofu chili is the kind of cozy dinner that checks every box: warm, filling, flavorful, and easy to make in one pot. It’s loaded with crumbled tofu, three kinds of beans, fire-roasted tomatoes, peppers, garlic, and plenty of smoky seasoning.
The tofu gives the chili extra meaty texture and added protein, so each bowl feels substantial, while black beans, pinto beans, and kidney beans add even more heartiness. Finish it with tortilla chips, vegan sour cream, or shredded vegan cheese for the ultimate bowl of comfort food.
It also makes an excellent meal-prep recipe because the flavors continue to develop as it sits, making leftovers especially good the next day. You’re going to love this vegan chili.
Preparation Time: 45 minutesIngredients
Calories:
280
Protein:
17
g
Chili
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, chopped
- 0.25 jalapeño, finely chopped, or to taste
- 4 to 5 cloves garlic, minced
- 1 block (16 oz) extra-firm tofu, drained and crumbled
Seasonings
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt, such as Lawry’s, or sea salt
- 1 teaspoon adobo seasoning
Tomatoes, beans, and broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups (32 oz) vegetable broth
Toppings (optional)
- tortilla chips
- shredded vegan cheese
- vegan sour cream
- fresh cilantro
- sliced green onions
- lime wedges
Preparation
- Prepare the tofu: Drain the tofu and crumble it into small pieces with your hands or a fork.
- Cook the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic: Stir in the garlic and cook for 30 to 60 seconds, until fragrant.
- Cook the tofu: Add the crumbled tofu and cook for 5 to 7 minutes, stirring occasionally, until heated through and some pieces begin to lightly brown.
- Add the seasonings: Stir in the tomato paste, chili powder, smoked paprika, garlic powder, seasoned salt, and adobo seasoning. Cook for 1 to 2 minutes, stirring so the tofu and vegetables are evenly coated.
- Add the tomatoes, beans, and broth: Pour in the fire-roasted tomatoes and vegetable broth, then add the black beans, pinto beans, and kidney beans. Stir to combine.
- Simmer: Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened.
- Taste and serve: Adjust the salt, chili powder, or jalapeño to taste. Ladle into bowls and finish with your favorite toppings.
Tips
- Crumble the tofu small: Smaller pieces absorb more of the spices and give the chili a better texture.
- Press lightly if you’d like: You don’t need to press the tofu as thoroughly as you would for crispy tofu, but removing some moisture helps it hold its shape instead of turning mushy.
- Adjust the thickness: For a thicker chili, simmer it uncovered a little longer. For a brothier chili, add more vegetable broth.
- Make ahead: The flavors keep developing as the chili sits, so it’s great made a day ahead.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth if it has thickened in the fridge. Individual portions can also be reheated in the microwave.
- Freezing: Let the chili cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
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