Total Time
Prep 35 mins
Cook 0 mins

To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel.

Ingredients Nutrition


  1. Heat oil in a nonreactive wide Dutch oven over medium heat.
  2. Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
  3. Add mushrooms and garlic and saute 2 minutes.
  4. Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
  5. Add tomatoes with juices and tomato paste. Stir and bring to a boil.
  6. Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
  7. Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
  8. Add cilantro, if using.
  9. Taste and adjust salt and pepper.
  10. Serve hot.
Most Helpful

This is really good and easy. I used cayenne in place of the chili powder and simmered it for a good half an hour until nice and thick. Yum! Thanks for posting.

zaar junkie April 24, 2010

This recipe was great and made enough for leftovers to be frozen. I used dried Pintos that I speed soaked and let cook for several hours before making the chili. It was delicious and perfectly spicy with a combo of Ancho and Chipotle chili powder. I will definitely make it again.

Chef Smit March 25, 2010