Spicy Tofu Vegetarian Chili

Warm up your weeknight dinners with this Spicy Tofu Vegetarian Chili—a bold, protein-packed dish that's perfect for vegans and carnivores alike! Featuring crumbled extra-firm tofu sautéed to golden perfection, this chili is loaded with vibrant veggies like bell peppers, jalapeño, and diced tomatoes, along with hearty black and kidney beans. A rich blend of chili powder, cumin, paprika, and optional cayenne pepper gives it just the right amount of smoky spice. Simmered to savory perfection and topped with fresh cilantro and a squeeze of lime, this one-pot wonder is as wholesome as it is flavorful. Ready in under an hour and packed with plant-based protein, this easy vegetarian chili is perfect for meal prep, game days, or cozy dinners at home.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 block (14 oz) extra-firm tofu
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 jalapeño, finely chopped
• 3 cloves minced garlic
• 2 tablespoons tomato paste
• 1 can (28 oz) diced tomatoes (canned, with juices)
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 can (15 oz) kidney beans (canned, drained and rinsed)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

Press the block of tofu to remove excess water. Crumble it into small pieces using your hands or a fork and set aside.

Step 2

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the crumbled tofu and sauté for 7-8 minutes, stirring occasionally, until lightly browned. Remove the tofu from the pot and set aside.

Step 3

In the same pot, add the diced onion, red bell pepper, green bell pepper, and jalapeño. Sauté for 5-6 minutes until the vegetables are softened.

Step 4

Add the minced garlic and tomato paste to the pot. Stir well and cook for 1 minute until fragrant.

Step 5

Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 30 seconds to toast the spices.

Step 6

Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.

Step 7

Add the black beans and kidney beans to the pot. Return the browned tofu to the pot and stir everything together.

Step 8

Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and flavors meld together.

Step 9

Taste and adjust seasoning as needed. If the chili is too thick, you can thin it with a bit more vegetable broth.

Step 10

Serve the chili hot, garnished with fresh cilantro and a squeeze of lime. Pair with crusty bread or tortilla chips, if desired.

Nutrition Facts

Serving size	(3106.3g)

Amount per serving	% Daily Value*
Calories	2178.5

Total Fat 71.7g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6722.3mg	0%
Total Carbohydrate 271.8g	0%
Dietary Fiber 86.8g	0%
Total Sugars 59.0g
Protein 133.7g	0%

Vitamin D 0IU	0%
Calcium 3343.5mg	0%
Iron 40.2mg	0%
Potassium 7052.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 23.6%

Carbs: 48.0%