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How to make vegetarian tofu chili

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Tofu sometimes gets a bad rap. People say it's bland and tasteless. But if you treat it right, it can be full of flavor—and it’s super healthy for you. In the recipe below, the tofu is infused with the spicy flavors of chili—chili powder, cumin, oregano, etc. Because there are so many other tasty ingredients in the dish, you’ll hardly even notice that it’s tofu at all.
Take this chili along to your next potluck. And make sure to add a sign saying it’s vegetarian, or people just might mistake the tofu crumbles for ground meat. I’m willing to bet you’ll be asked for this yummy, wholesome recipe!
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Cooktop Cove
Vegetarian Tofu Chili
6
10 minutes
5 minutes
1 hour and 3 minutes
3 tablespoons olive oil
1 (14-ounce) package firm tofu, crumbled
1 onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 (14-ounce) can tomato sauce
2 (14-ounce) cans diced tomatoes, with their juice
2 (15-ounce) cans pinto beans, rinsed and drained
Heat the oil in a stockpot or large saucepan over medium-high heat. Add the tofu and cook, stirring frequently, for 3 minutes. Add the onions, bell pepper, and garlic and cook, stirring frequently, until the vegetables are softened, about 5 minutes. Stir in the chili powder, cumin, salt, pepper, and cayenne. Cook until the veggies begin to soften, about 5 minutes.Stir in the tomato sauce, tomatoes, and pinto beans. Bring to a simmer, and then reduce the heat to low, cover, and simmer for 45 minutes. Serve hot.
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