| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon each chipotle chili powder and red pepper flakes
- 14 ounces extra-firm tofu, frozen and thawed
- 2 (14-ounce) cans diced tomatoes, undrained
- 1 (28-ounce) can crushed tomatoes
- 1 (4-ounce) can diced jalapenos, drained
- 1 (4-ounce) can green chiles, drained
- 2 (14-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) can dark kidney beans, drained and rinsed
- 1/2 cup frozen corn
- 1/2 cup whole roasted cashews
- Salt and freshly ground black pepper
- Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional
Instructions
- In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
- Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
- Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 327 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 15 g |
| Sugar | 11 g |
| Protein | 18 g |
| Cholesterol | 0 mg |
| Sodium | 1116 mg |
Reviews
This is excellent! You won’t miss the meat. It is slightly sweet and pairs beautifully with a dollop of light sour cream and diced avocados. Try it! You’ll love it!
This is really tasty and healthy. I’m not vegetarian, but I didn’t miss the meat at all, nor did my meat-loving son and husband. I couldn’t find chipotle chili powder at the store, but found a chipotle seasoning that had salt as the first ingredient, chipotle as the 2nd, and other stuff. So I used 2 tsp of that. I also used 1 fairly large fresh jalapeno instead of canned. Those were the only modifications I made. It turned out medium spicy. I just had leftovers for lunch and wish I had more.
Yummy! I’m not a vegetarian either. I did have to doctor it up just a little. I added Coriander powder to give it more of a traditional Chili flavor. I also did not add the red pepper flakes because I have kids and it was still a little spicy. OK for me and my hubby, but a little too much for the kids. They still ate it (with sour cream to cut the heat). What I loved about it was the different textures. The tofu had an interesting texture and the crunch of the cashews was really nice. I also put a can of homminy instead of the can of kidney beans. We had this as leftovers for a couple of meals and I would salivate thinking about it. We also topped it off with some Chili Cheese Fritos. If you’ve never tried those in chili, you should give it a try!
Not a vegetarian, but food like this could turn me into one. Made it this weekend exactly as the recipe specified, including freezing and thawing the tofu. Did slow cook it for 3 hours just to let the flavors blend. The cashews help the tofu out, texture-wise, since there isn’t any meat. I am very partial to spicy food, but this isn’t crazy hot, where you can’t taste anything past the heat. The heat is well balanced, and the underlying flavors really come through. Outstanding dish.
Absolutely love this recipe!!! Make it all the time. Not a tofu fan so don’t add it, but put extra corn. Yum!
This was tasty and very healthful. I liked using tofu instead of TVP, and freezing it makes the texture great. It would have been way too spicy for my family had I added all the heat in the recipe–I just used the chili powder and skipped the chiles. I also left out the nuts and didn’t miss them. My kids didn’t like the “smoky” flavor of the chipotle, but I thought it made the chili different and more interesting. I would say this one is for more adventurous palettes!
I always preferred my chili with all meat and no beans. That being said, I tried making this and absolutely fell in love with it. I used fresh jalapenos (removing the seeds) instead of canned, and substituted aduki beans for kidney beans, which gives a wonderful texture. I left out the nuts (didn’t think it needed them) and simmered slowly for 90 minutes. Great right out of the pot, but better after refrigerating over a few hours to let the flavors really combine. I crumbled the tofu to a fine consistency before adding to the saute mixture and followed the recipe process faithfully. The taste was fabulous, the texture hearty and thick, satisfying me and my wife who is cutting down on meat, and will be perfect for our vegetarian daughter when she heats up the frozen container that is waiting for her visit. I highly recommend this for carnivores who are trying to accommodate healthy veggie preferences and still satisfy their own desires.
I am 90% vegetarian, and this is a great chili recipe! I used almonds instead of cashews. Also very budget friendly. Nice!
This is by far the best chili I have ever tasted. I have made this several times and it is always a big hit, even with people who don’t care for tofu. Try this, you will not be disappointed.
This is the lst vegetable chili that both my husband (a meat lover) and I liked. However, it was too spicy for us. We decreased the red pepper to 1/2 teaspoon but didn’t realize until we were eating it that the canned jalapenos had seeds. This is a very easy recipe and I would definitely make it again but use fresh jalapenos instead of canned to reduce the heat.