This Vegetarian Tofu Chili recipe is a comfort food dish with smoky, deep, rich flavors that will have you and your guests wanting seconds and thirds. Skip the cheese on top, and it’s vegan. Either way, this chili is hearty, healthy and incredibly delicious!
This is a fabulous recipe to serve to a group of guests that might have different diets.
In my house we have two gluten-free eaters, one vegetarian, and then there’s me — I eat everything. 🙂
It’s great to be able to make a one pot meal that can suit so many needs. This recipe, my friends, is a delicious example.
What’s in this recipe?
- olive oil
- chipotle peppers in adobo
- chili powder
- kidney beans
- black beans
- salt, pepper
What does tofu taste like?
First, what is tofu made of? Tofu is made from soy milk that’s pressed into blocks in a process that’s very similar to cheese making. It originated in China, and the texture can vary greatly, from very soft to very firm.
The taste. Tofu is actually quite bland, which is believe it or not, what makes it so good in this Vegetarian Tofu Chili. It can taste any way you desire it to. Tofu can easily absorb other flavors that are cooked with it.
The longer the tofu cooks or marinates in other flavors, the more intense the added flavors will be.
What makes this Vegetarian Tofu Chili so good?
The cooking process and length of time it’s cooked are what make this recipe so special.
The process. The tofu must first be drained and dried as much as possible. Then it’s sautéed and browned with onion and garlic. The more moisture that’s removed from it, the more brown and caramelized it will be. This adds a ton of flavor.
Length of time it’s cooked. Once everything has been added to the Vegetarian Tofu Chili, it simmers with a lid for at least thirty minutes to really be sure all of the ingredients have blended together well. Then, it will continue to simmer without a lid, to thicken the liquid and further deepen the flavors.
–As I mentioned earlier, remove as much liquid as you can from the tofu. The more dry it is, the more easily it will brown/caramelize when you’re cooking it. It will however, still be okay without drying it perfectly. Don’t fret!
–When you’re sautéing the tofu, if the bottom of the pan is becoming too dark/black, turn the heat down a bit, add a little more oil and stir more frequently. If it’s a dark brown, that’s okay — in fact, that’s perfect. When the tomatoes are added, they will deglaze the pan. We just don’t want black, which will add a bitter flavor.
–If you don’t want your Vegetarian Tofu Chili to be too spicy, do not include any of the seeds from the chipotles. And to keep it even more mild, only use the adobo sauce.
I hope you love this Vegetarian Tofu Chili as much as my family and I do.
More vegetarian chili recipes:
Vegetarian Tofu Chili Recipe
- 1 pound block super firm tofu
- olive oil for the pan
- 2 cups yellow onion, medium dice
- 1 tablespoon garlic, minced
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped (see notes)
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans (including the liquid)
- 1 (15-ounce) can black beans, drained
- salt and freshly ground black pepper to taste
- grated cheese
- diced avocado
- diced red onion
- finely chopped chives
- Unwrap the block of tofu, drain and pat it dry with paper towels. Then add two layers of dry paper towels to a sheet pan. Cut the tofu into a few pieces and place them on the towels to dry out even more. Set aside.
- Coat the bottom of a large pot with olive oil (ideally a 5-quart Dutch oven). Place it over medium-low heat and add the onion and garlic. Stirring often, cook until everything is nicely caramelized, about 15 minutes.
- Press down gently on the tops of the tofu pieces with more dry paper towels — you want it as dry as possible. Then crumble the tofu into small pieces, and add it to the pot with the onion. Turn the heat to medium and brown the tofu. Again, stirring often. This should take about 10 minutes. (You can ad a bit more oil at this point if the bottom of the pan is dry.)
- Add the chipotle peppers in adobo, chili powder, oregano and cumin to the pot and stir. Cook until it’s very aromatic, about 30 seconds.
- Add the tomatoes, kidney beans (including all of the liquid from the can) and the drained black beans. Turn the heat up a bit and bring to a boil. Once it boils, reduce the heat to the lowest setting, cover and simmer this way for about 30 minutes.
- Remove the lid and turn the heat up a bit, and simmer for another 15 minutes.
- Season to taste with salt and pepper. (Here’s How to Season to Taste.)
- Serve with any topping you llike.
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