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Chili con Tofu

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings
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.
1/4 cup plus 2 tablespoons olive oil
3 medium red onions, finely chopped
4 medium garlic cloves, minced
2 large poblano chiles, seeded, finely chopped
1 large red bell pepper, seeded, finely chopped
1 medium jalapeno chile, minced
1/3 cup pure chile powder
1 teaspoon ground cumin
One 35-ounce can of Italian peeled tomatoes in juice
1 cup canned tomato sauce
1/2 teaspoon dried oregano
One 1-pound block of extra-firm tofu, drained, patted dry
One 19-ounce can of black beans, drained
1/2 cup finely chopped fresh cilantro
Chili con Tofu Recipe at
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 chile 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 chile 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 chile 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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 340
Sodium: 946mg
Fiber: 11g
Carbohydrates, Total: 35g
Protein: 15g
% Cal. from Fat: 45%
Fat. Total: 17g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Janice, MD Reviewed: 10/22/2006
This is a fantastic dish to make. The nice part about it is that it is not time consuming. What I did was made polenta and poured it into a casserole dish ( 9' by 13' ). then I made the Chile and poured into over top and added sliced veggie cheese to make a casserole. I took it to our luncheon at church for Sabbath and when I got down stairs it was mostly gone already. Everyone enjoyed it. I also added some brown sugar and a little cinnamon for a slightly different flavor.
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