Stove Top Tofu Chili

Stove Top Tofu Chili

40
GUELPH CLOG GIRL 0

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."

Ingredients

1 h 15 m servings 123 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
  2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
  3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.
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Reviews

40
  1. 48 Ratings

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This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting wit...

I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh ...

This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.