Tofu Chili

This is a very good, substantial chili that you can make in a crockpot or on the stove top. Great for those winter evenings and easy to prepare.
Tofu Chili
Tofu Chili

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 3

    cups brown rice, optional

  • 1

    pound extra firm tofu, frozen & thawed*, squeezed dry and crumbled

  • 1/2

    medium onion, coarsely chopped

  • 2

    cloves garlic, minced

  • 2

    28-ounce cans chopped tomatoes, no salt

  • 2

    tablespoons chili powder, or more to taste

  • 1/2

    15-ounce can kidney beans (low or no salt), drained

  • 1/2

    15-ounce can pinto beans (low or no salt), drained

Directions

If using rice, cook according to package directions. In a large pan, combine all ingredients except rice, and simmer for 30 minutes, or until all liquid is absorbed. If desired, serve over brown rice. *Thaw tofu on counter top for about 6 hours before squeezing out water. Freezing the tofu results in a more meaty texture. Unfrozen, crumbled tofu may also be used. Note: If desired, this may be made in a crock pot. Crumble frozen, thawed tofu into a large pan. Turn heat to med/high and add peppers, onions, and garlic. Cook until tender. Pour into a crock pot along with remaining ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

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