Hearty Vegetarian Tofu Chili

Dive into a bowl of comfort with this Hearty Vegetarian Tofu Chili, a rich and satisfying plant-based twist on a classic favorite. Packed with protein-rich crumbled tofu, two types of beans, and a vibrant mix of veggies—including bell peppers, carrots, and sweet corn—this chili delivers bold flavors and a wholesome, nourishing texture. A medley of chili powder, smoked paprika, and cumin infuses every bite with smoky, spicy warmth, while a splash of lime juice adds a zesty finish. Ready in just over an hour and perfect for a cozy dinner or meal prep, this easy one-pot recipe is vegan, high in protein, and bursting with healthy ingredients. Serve it with crusty bread, tortilla chips, or over rice for a satisfying meal that will keep everyone coming back for seconds!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 14 oz Firm tofu
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 medium Carrot, diced
• 3 cloves Garlic, minced
• 2 tbsp Chili powder
• 1 tbsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 0.25 tsp Cayenne pepper (optional)
• 28 oz Canned diced tomatoes (with juice)
• 2 tbsp Tomato paste
• 2 cups Vegetable broth
• 15 oz Canned black beans, drained and rinsed
• 15 oz Canned kidney beans, drained and rinsed
• 1 cup Frozen corn
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Lime juice
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Press the tofu to remove excess water. Once pressed, crumble the tofu into small, bite-sized pieces with your hands or a fork.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the crumbled tofu and cook for 7-8 minutes, stirring occasionally, until lightly browned. Remove the tofu from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, red bell pepper, green bell pepper, and carrot for 5-6 minutes, or until the vegetables start to soften.

Step 4

Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir continuously for about 1 minute until the spices are fragrant.

Step 5

Pour in the canned diced tomatoes (with their juice) and tomato paste. Stir well to combine. Add the vegetable broth and bring the mixture to a simmer.

Step 6

Add the black beans, kidney beans, and cooked tofu back into the pot. Stir to incorporate all ingredients. Simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.

Step 7

In the last 5 minutes of cooking, stir in the frozen corn, salt, and black pepper. Adjust seasoning to taste.

Step 8

Remove the pot from heat and stir in the lime juice for a bright, tangy finish.

Step 9

Serve hot, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread, tortilla chips, or over rice for a complete meal.

Nutrition Facts

Serving size	3311.1 grams (3311.1g)

Amount per serving	% Daily Value*
Calories	2023

Total Fat 61.10g	78%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7327mg	319%
Total Carbohydrate 286.00g	104%
Dietary Fiber 85.00g	304%
Total Sugars 57.10g
Protein 116.80g	234%

Vitamin D 0IU	0%
Calcium 1320mg	102%
Iron 38mg	212%
Potassium 6827mg	145%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 21.6%

Carbs: 52.9%