Vegetarian Tofu Chili Food

HEARTY VEGETARIAN TOFU CHILI

Hearty Vegetarian Tofu Chili image

This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.

Provided by LUv 2 BaKE

Categories One Dish Meal

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 teaspoon olive oil
16 ounces extra firm tofu, drained and crumbled
1 teaspoon cumin
1 teaspoon hot sauce
salt, to taste
pepper, to taste
1 (19 ounce) can red kidney beans, drained
1 (19 ounce) can white kidney beans, drained
1 (28 ounce) can diced tomatoes
1 (14 ounce) can tomato sauce
3 medium carrots, sliced
2 tablespoons chili powder

Steps:

Saute first 4 in meduium heat.
Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
Boil, reduce heat and simmer 45 to 55 minutes.

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

Meatiest Vegetarian Chili From Your Slow Cooker image

This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.

Provided by Simone

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 6h40m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco™

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 58.2 g, Fat 18.2 g, Fiber 22 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1645.5 mg, Sugar 4.9 g

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

VEGETARIAN TOFU CHILI

Vegetarian Tofu Chili image

Learn how to make this delicious vegetarian and vegan tofu chili recipe that makes the perfect potluck dish at your next party.

Provided by Jolinda Hackett

Categories Dinner Entree Lunch

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 (14-ounce) package of firm tofu (or extra firm, crumbled)
1 onion (diced)
1 green bell pepper (diced)
3 cloves garlic (minced)
1 cup mushrooms (sliced)
3 tablespoons chili powder
Salt and pepper (to taste)
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 (14-ounce) can tomato sauce
1 (28-ounce) can whole or diced tomatoes (with liquid)
1 (28-ounce) can kidney beans (drained)
Optional: 1 tablespoon sugar

Steps:

In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes.
Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of cumin. Cook until the veggies are just barely tender, about 5 minutes.
Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans, and the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!

Nutrition Facts : Calories 264 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, Sodium 760 mg, Sugar 10 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g

SPICY TOFU VEGETARIAN CHILI

Spicy Tofu Vegetarian Chili image

This is a recipe I got from a friend who replaced the beef with tofu for our friends who are vegetarian, and also those who are trying to vary their diets and not have so many meals with meat.

Provided by TasteTester

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

7 ounces pasta, such as wagon wheel or 7 ounces other small shell pasta, uncooked
1 1/2 cups finely chopped onions
1 cup finely chopped green pepper
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dry crushed red pepper
28 ounces crushed tomatoes in puree, undrained
1/2 lb firm tofu, drained and crumbled
2 (15 ounce) cans kidney beans, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Cook pasta according to package directions, omitting salt and fat; drain and set aside.
Coat a dutch oven with cooking spray and place over medium heat. Add onion and green pepper; saute until tender. Add garlic and saute for one more minute.
Add chili powder, cumin, garlic powder and crushed red pepper; cook, stirring constantly, 1 minute.
Stir in tomatoes and tofu. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Add beans and cook 10 additional minutes or until bean mixture is thoroughly heated.
To serve, place 1/2 cup pasta into each of 6 individual bowls, and spoon 1 cup chili over each serving. Top servings evenly with cheese.

Nutrition Facts : Calories 337.9, Fat 3.7, SaturatedFat 0.7, Sodium 615.9, Carbohydrate 62.2, Fiber 11.5, Sugar 5.9, Protein 17.9

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