Best 6 Black Bean Lentil And Tofu Chili Recipes

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Are you looking for a delicious and healthy recipe for black bean lentil and tofu chili? This hearty and flavorful dish is packed with protein, fiber, and antioxidants, making it a great choice for a healthy weeknight meal. The combination of black beans, lentils, tofu, and a variety of spices creates a rich and satisfying chili that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN, LENTIL AND EGGPLANT CHILI



Black Bean, Lentil and Eggplant Chili image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 pound dried black beans, picked through
4 dried pasilla chiles or New Mexico chile peppers, stemmed (remove seeds for less heat)
3 bay leaves
4 large cloves garlic, diced
3 dried cascabel or guajillo chile peppers, stemmed (remove seeds for less heat)
2 dried chipotle chile peppers, stemmed (remove seeds for less heat)
2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ground cumin
1 poblano chile pepper, diced
1 small eggplant (1 pound), cut into 1/4-inch cubes
Kosher salt
1/2 15-ounce can crushed tomatoes
1/2 15-ounce can diced tomatoes
1 tablespoon vegetable bouillon
1/2 cup dried green lentils
Juice of 2 Key limes (or the juice of 1 lime)

Steps:

  • Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
  • Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
  • Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
  • Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
  • Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

HEARTY VEGETARIAN TOFU CHILI



Hearty Vegetarian Tofu Chili image

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.

Provided by LUv 2 BaKE

Categories     One Dish Meal

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

TOFU-LENTIL CHILI



Tofu-Lentil Chili image

Make and share this Tofu-Lentil Chili recipe from Food.com.

Provided by HippieChef

Categories     Soy/Tofu

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 cup dry masoor dal
3/4 cup mung dal (red lentils, yellow lentile)
6 cups vegetable broth
1 (16 ounce) can crushed tomatoes
1 medium green bell pepper, chopped
1 medium onion, chopped
2 -3 garlic cloves, crushed
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
1/4 teaspoon cinnamon
1 (16 ounce) can tomato sauce (or your favorite pasta sauce)
2 cups whole kernel corn
1 (16 ounce) can kidney beans or 1 (16 ounce) can great northern beans, etc
16 ounces firm tofu, cut into small cubes

Steps:

  • Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
  • Reduce to low, cover, and simmer for 25- 30 minutes.
  • Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
  • Simmer for 20- 25 minutes.
  • Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup.
  • Serve hot!
  • Great garnished with lowfat sour cream.

Nutrition Facts : Calories 355.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 1.8, Sodium 1353.5, Carbohydrate 59.2, Fiber 14.2, Sugar 10.7, Protein 21.8

HEALTHY LENTIL CHILI



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
  • Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
  • Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

BLACK BEAN, LENTIL, AND TOFU CHILI



BLACK BEAN, LENTIL, AND TOFU CHILI image

Categories     Soup/Stew     Bean     Pepper     Tomato     Vegetable     Super Bowl     Low Fat     Vegetarian     High Fiber     Wheat/Gluten-Free     Tailgating     Healthy     Vegan     Simmer

Yield 8 bowls

Number Of Ingredients 22

1 (14-ounce) package extra-firm tofu, drained
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 carrot, diced
2 celery stalks, diced
1 large green bell pepper, cored, seeded, and chopped
4 cloves of garlic, chopped
2 cups fresh or frozen corn
6 ounces frozen or 1 cup fresh pearl onions
2 cups vegetable broth, low-sodium chicken broth, or water
1/2 cup white wine (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup French green or brown lentils
1 (14-ounce) can diced tomatoes with jalapenos, with their liquid
2 tablespoons tomato paste
2 to 3 tablespoons chili powder
1 to 2 teaspoons cayenne pepper or more to taste
2 teaspoons ground cumin
1 to 2 tablespoons Rooster sauce (optional)
1 tablespoon hot sauce, such as Tabasco or more to taste
2 tablespoons cocoa powder
Salt or tamari to taste

Steps:

  • Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. Preheat oven to 350 degrees. Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, celery, and carrots and cook on medium heat for 5 minutes or until vegetables are soft. Add peppers and cook for 2 minutes more. Add garlic, chili powder, cayenne pepper, and cumin and cook for 1 to 2 minutes. Add corn and pearl onions. If using frozen, cook until vegetables are defrosted. Add broth, wine, black beans, crumbled tofu, tomatoes, tomato paste, Rooster sauce, hot sauce, cocoa powder, and salt or tamari and stir well. Bring to a boil and add lentils. Cover, and reduce heat. Place Dutch oven in a 350 degree oven and simmer, stirring occasionally, until lentils are tender and the chili has thickened, 45 minutes to an hour. Add more broth or water if it's too thick. Salt to taste. Ladle chili into bowls and serve.

Tips:

  • Prep your ingredients: Dicing the vegetables and tofu, rinsing and sorting the lentils, and measuring out the spices and seasonings beforehand will make the cooking process much smoother.
  • Use a large pot: A large pot will ensure that there is enough space for all of the ingredients and that the chili doesn't boil over.
  • Don't overcrowd the pot: If you have a smaller pot, cook the chili in batches to avoid overcrowding.
  • Bring the chili to a boil, then reduce heat and simmer: Bringing the chili to a boil will help to develop the flavors, but reducing heat and simmering for at least 30 minutes will allow the flavors to meld together and deepen.
  • Taste the chili and adjust seasonings: Once the chili has simmered, taste it and adjust the seasonings as needed. You may want to add more chili powder, cumin, or salt.
  • Serve the chili with your favorite toppings: Some popular toppings for chili include shredded cheese, sour cream, avocado, and diced onions.

Conclusion:

This black bean, lentil, and tofu chili is a hearty, flavorful, and nutritious meal that is perfect for a cold night. It is also a great way to use up leftover vegetables and lentils. The chili can be made ahead of time and reheated, making it a convenient meal for busy weeknights. Whether you are a vegetarian or meat-eater, this chili is sure to please everyone at your table.

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