Tofu and Black Bean Chili

Let’s face it, tofu will never replace beef in chili but it can be the basis of a tasty dish nonetheless. Since you do not have the flavor of the meat you really need to be rather aggressive with the seasoning to keep result from being bland. And a healthy topping of cheese, sour cream, and salsa is pretty much a must for serving it. Still, if you are hosting vegetarian friends or just feel like a meatless meal this recipe will not disappoint you.


  • 1 Tbsp. oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 can (14½ ounces) diced tomatoes
  • 2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano
  • ½ tsp. freshly ground black pepper
  • 1 package (14 ounces) extra firm tofu
  • 2 cups cooked black beans, or can (15 ounces), rinsed and drained
  • 1 cup frozen corn kernels
  • Vegetable stock as needed
  • 1 Tbsp. cider vinegar, or to taste
  • Salt to taste


Heat oil in large pan or Dutch oven over medium-high heat. Cook the onion, bell pepper, and garlic until softened, about 5 minutes. Stir in the tomatoes and spices then crumble in the tofu and cook another 3 minutes. Add the beans, corn, and enough stock to nearly cover. Bring to a boil, reduce heat to low, cover, and simmer until vegetables are done and the flavors are well blended, about 30 minutes. Stir in the vinegar, taste, and season with salt. Serve topped with the shredded cheese, sour cream, or other chili condiments.


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