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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (526g) Recipe makes 5 servings The following items or measurements are not included below: 19 ounces red kidney beans |
||
| Calories 405 | ||
| Calories from Fat 63 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1178mg | 49% | |
| Potassium 1748mg | 49% | |
| Total Carbohydrate 66.7g | 22% | |
| Dietary Fiber 19.7g | 78% | |
| Sugars 15.6g | ||
| Protein 26.0g | 51% | |
Hearty Vegetarian Tofu Chili
By: LUv 2 BaKE
Feb 15, 2005
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.
SERVES 5
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
Directions
1
Saute first 4 in meduium heat.2
Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).3
Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).4
Boil, reduce heat and simmer 45 to 55 minutes.
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- Course > Main Dish > Chili
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Beans > Soy/Tofu
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Dietary > Kosher
- Dietary > Vegetarian
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: The Vah Vah
On Mar 6, 2008
This was so delicious! I added about 1 T. fresh chopped clili pepper during step 3 to give it more kick. It came out wonderfully and I will definitely make it again.
From: Elodie
On Feb 7, 2007
SO BON ! i started making the chili around 11.30 am, and it was ready by 1pm. I had already eaten, but couln't resist, and ate what i pictured Loool that was so "tres" good, i WILL make this again. Merci !
From: Redsie
On Sep 23, 2006
Made this for PAC 2006. Was my first time cooking with tofu and I have to say that I enjoyed this dish more than I thought I would!! Thanks Luv 2 Bake - because of you and PAC 2006 I have tried something new... and delicious!! 
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