Best Yummy Vegetarian Tofu Chili Recipes

THE BEST VEGETARIAN CHILI EVER

The Best Vegetarian Chili Ever image

This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian

Time 1h

Number Of Ingredients 27

Ingredients

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

Steps:

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 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

Ingredients

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.

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

Ingredients

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