13 Reviews of Hearty Vegetarian Tofu Chili

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!!

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: Chef #1143865

On Jan 25, 2009

Absolutely loved this recipe (it was my first vegetarian homemade dish!). I used all red beans (grew up in the south) - so cooked the beans with veg. broth and cayenne. Then made your recipe (minus carrots - not a cooked carrot fan) - and YUM! Thank you so very much!

From: Bearspirits

On Sep 28, 2008

Great recipe! Doubled it, used diced fire-roasted tomatoes, black beans and red kidneys, chipotle chile powder and added two tablespoons of dark molasses for just a subtle hint of sweetness. A bit of a kick but not overpowering. Magnifique!!

From: Chef #991580

On Oct 16, 2008

This was the best chili I have ever made, vegetarian or not! Would recommend to anyone. I even brought it to work for Co-Workers to try and they raved! I shredded my carrots, and added corn, but other than that, the recipie was great without tweeking anything! Thanks for sharing!

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: Chef #968591

On Dec 19, 2008

It's a pretty serviceable low fat chili. And yes, if you mince/crumble the tofu up and give it enough heat to firm it up and dry it up (It actually squeaked in my frying pan, which was a new food sound to me) It takes on the nice meaty texture you're going for. My only complaint is that there's a sweet taste that I tend to get from all things soy that I need to balance to make this taste like its more savory, more meaty brethren.

From: katymae16

On Aug 16, 2008

Fantastic recipe!!! I didn't have an onion on hand, so I used 1 cup frozen; and I don't like cooked carrots, so I added a second can of white kidney beans. SO good! This is definitely going to be a staple in our house. Thanks for sharing!

From: Lacer

On Jan 13, 2009

Very thick and hardy chili. I should have left the carrots out, as I don't like sweet chili, but that's just me. I did use red kidney beans, as that's what I had on hand.

From: Chef #1409504

On Oct 9, 2009

thanks to all the reviewers I made this and even for a non cook like myself this was EASY! Iloved that there aren't 101 different ingredients. The only thing I really underestimated the simmer time. Also, like others commented I would not include carrots next time. I had tons of leftovers which served well for lunch the entire week!