Best 6 Hearty Vegetarian Tofu Chili Recipes

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Tofu chili is a hearty plant-based alternative to traditional meat-based chili recipes. Its main ingredient, tofu, is a versatile and nutritious source of protein that soaks up all the smoky, savory flavors of the chili. Tofu chili is not only satisfying and delicious but also customizable, as you can easily adjust the heat level and add various vegetables, beans, and seasonings to create your own unique version. If you're looking for a rich and flavorful vegetarian chili recipe that's packed with veggies and plant-based protein, look no further! This article will guide you through the steps of making the best tofu chili, offering tips and tricks along the way to ensure a satisfying and memorable meal.

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

VEGETARIAN TOFU CHILI



Vegetarian Tofu Chili image

Learn how to make this delicious vegetarian and vegan tofu chili recipe that makes the perfect potluck dish at your next party.

Provided by Jolinda Hackett

Categories     Dinner     Entree     Lunch

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
1 (14-ounce) package of firm tofu (or extra firm, crumbled)
1 onion (diced)
1 green bell pepper (diced)
3 cloves garlic (minced)
1 cup mushrooms (sliced)
3 tablespoons chili powder
Salt and pepper (to taste)
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 (14-ounce) can tomato sauce
1 (28-ounce) can whole or diced tomatoes (with liquid)
1 (28-ounce) can kidney beans (drained)
Optional: 1 tablespoon sugar

Steps:

  • In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes.
  • Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of cumin. Cook until the veggies are just barely tender, about 5 minutes.
  • Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans, and the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!

Nutrition Facts : Calories 264 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, Sodium 760 mg, Sugar 10 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 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.

HEARTY VEGAN SLOW-COOKER CHILI



Hearty Vegan Slow-Cooker Chili image

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Provided by Grete

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

  • Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
  • Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

HEARTY VEGETARIAN CHILI



Hearty Vegetarian Chili image

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. -Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 16

1-3/4 cups chopped baby portobello mushrooms
1 medium onion, finely chopped
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons olive oil
2 garlic cloves, minced
1 package (12 ounces) frozen vegetarian meat crumbles
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1/2 cup water
1/2 cup vegetable broth
4-1/2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 medium ripe avocado, peeled and finely chopped
Reduced-fat sour cream, optional

Steps:

  • In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

Nutrition Facts : Calories 238 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges

YUMMY VEGETARIAN TOFU CHILI



Yummy Vegetarian Tofu Chili image

Make and share this Yummy Vegetarian Tofu Chili recipe from Food.com.

Provided by Collie-flower

Categories     Soy/Tofu

Time 1h30m

Yield 635 g, 12 serving(s)

Number Of Ingredients 19

1 large onion, chopped
2 large green peppers, chopped
2 large red peppers, chopped
6 large carrots, sliced
6 garlic cloves, minced
2 tablespoons olive oil
40 ounces extra firm tofu, drained and crumbled
2 teaspoons cumin
2 1/2 teaspoons hot sauce
salt, to taste
pepper, to taste
1 1/2 cups dry pinto beans, soaked and drained according to package directions
2 (19 ounce) cans garbanzo beans, drained
1 (19 ounce) can red kidney beans, drained
1 (19 ounce) can white kidney beans, drained
1 (19 ounce) can romano beans, drained
2 (28 ounce) cans diced tomatoes
1 (28 ounce) can tomato sauce
4 tablespoons chili powder

Steps:

  • Prepare the pinto beans according to package directions.
  • Saute the onion, peppers, garlic and olive oil over medium heat.
  • Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned.
  • Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder).
  • Boil, reduce heat and simmer 60 to 75 minutes.

Nutrition Facts : Calories 395.1, Fat 9.1, SaturatedFat 1.5, Sodium 1023.3, Carbohydrate 61.5, Fiber 17, Sugar 12.1, Protein 23.7

Tips:

  • To save time, you can use pre-cooked tofu. Just be sure to drain and press it well before using.
  • If you don't have chili powder, you can use a combination of paprika, cumin, and cayenne pepper.
  • For a spicier chili, add more cayenne pepper or chili powder. You can also add a chopped jalapeño pepper.
  • If you want a thicker chili, add some cornstarch or flour to the pot. Just be sure to mix it well so that it doesn't clump.
  • Serve the chili with your favorite toppings, such as sour cream, cheese, avocado, or cilantro.

Conclusion:

This hearty vegetarian tofu chili is a delicious and satisfying meal that is perfect for a cold night. It's packed with protein and vegetables, and it's easy to make. So next time you're looking for a quick and easy vegetarian meal, give this tofu chili a try. You won't be disappointed!

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