Total Time
35mins
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

Directions

  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.

Reviews

(2)
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

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