This vegetarian chili recipe packs twice the protein punch with both beans and tofu. is always a great idea to bring to a potluck, since it's easy to whip up a large batch. See also: More vegetarian chili recipes
Ingredients:
- 3 tbsp vegetable oil
- 1 14 oz package of firm or extra firm tofu, crumbled
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3 tbsp chili powder
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1 14 oz can tomato sauce
- 1 28 oz can whole or diced tomatoes, with liquid
- 1 28 oz can kidney beans, drained
- 3 tbsp sugar
Preparation:
In a large pot, sautee the tofu in the vegetable oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushroms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!
More Vegetarian and Vegan Chili Recipes:
Super Easy Vegetarian Chili
Vegetable Chili
Spicy Four Alarm Vegetarian Chili
Crockpot Chili
Crock Pot Barley Chili
Black Bean Chili
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