Chili con Tofu

  • Active Time 45m
  • Total Time 45m
  • Rating ****

Serves 6

Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sauteing, but stir in up to one extra cup of water in Step 4 when adding the beans.


  • 1/4 cup plus 2 tablespoons olive oil
  • 3 medium red onions, finely chopped
  • 4 medium garlic cloves, minced
  • 2 large poblano chilies, seeded, finely chopped
  • 1 large red bell pepper, seeded, finely chopped
  • 1 medium jalapeno chili, minced
  • 1/3 cup pure chili powder
  • 1 teaspoon ground cumin
  • One 35-ounce can Italian peeled tomatoes in juice
  • 1 cup canned tomato sauce
  • 1/2 teaspoon dried oregano
  • Salt
  • One 1-pound block extra-firm tofu, drained, patted dry
  • One 19-ounce can black beans, drained
  • 1/2 cup finely chopped fresh cilantro


In a large, heavy, nonreactive casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeno, 1/4 cup of the chili powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce. Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.

Meanwhile cut the tofu into 1/2-inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chili powder. In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chili powder. Season with 1/4 teaspoon salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.

Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top.

HELPFUL HINTS:This chili is best if it stands for at least 1 hour or overnight.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1923

nutrition information per serving

340 calories; 17g total fat; 0mg cholesterol; 946mg sodium; 35g carbohydrates; 11g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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