Stove Top Tofu Chili recipe

All Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Ingredients

½ (12 ounce) package extra firm tofu
1 teaspoon chili powder
1 clove garlic, minced
2 tablespoons vegetable oil
½ cup onion, chopped
2 stalks celery, chopped
½ cup whole kernel corn, undrained
1 (15.25 ounce) can kidney beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
1 quart water

Nutrition Info

123 calories
carbohydrate: 15.2 g
cholesterol: : -
fat: 5.1 g
fiber: 4.5 g
protein: 5.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 274.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.

  2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.

  3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

Recipe Yield

8 cups

Recipe Note

I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu.

Do you like the recipe? Share this tasty recipe!