3 Bean Tofu Chili
A hearty, flavorful vegan chili featuring tofu, beans, and vegetables, seasoned with chili powder and smoky molasses, perfect for satisfying comfort food cravings.
Ingredients
- 1/3 cup olive oil ⓘ
- 1 tablespoon chopped garlic ⓘ
- 4 tablespoons chili powder ⓘ
- 1 small hot chili pepper, chopped fine ⓘ
- 8 ounces baby carrots, chopped extra fine ⓘ
- 2 cups rough chopped onions
- 1 cup rough chopped bell pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 8 ounces tofu crumbles ⓘ
- salt and pepper to taste ⓘ
- 1 (29-ounce) can tomato sauce ⓘ
- 1 tablespoon dark molasses or sorghum ⓘ
- 2 (16-ounce) cans small pink beans ⓘ
- 1 (16-ounce) can pinto beans ⓘ
- 1 (16-ounce) can garbanzo beans ⓘ
Instructions
- Heat olive oil in a cooking pot on medium high heat.
- Add chopped garlic, chili powder, chopped hot chili pepper, chopped baby carrots, chopped onions, chopped bell pepper, chopped celery, tofu crumbles, and salt to taste.
- Cook until tender, approximately 10 minutes.
- Add tomato sauce and dark molasses or sorghum to the mixture.
- Cook on low heat until all ingredients are blended together, approximately 5 minutes.
- Drain all beans and add them to the mixture.
- Continue to cook on low heat until beans are heated through, about 10 to 15 minutes.
Tips & Substitutions
For a spicier kick, feel free to add more hot chili pepper or a dash of cayenne. You can substitute the tofu with tempeh or seitan for different textures. If you prefer a thicker chili, add some cornmeal or masa harina. Using fresh beans instead of canned can enhance flavor and texture, but ensure they are cooked properly first.
Serving Suggestions
Serve the chili hot, garnished with fresh cilantro or avocado slices for added creaminess. It pairs beautifully with Tex-Mex Salsa or can be served alongside tortilla chips for a crunchy contrast. Consider serving it with a side of cornbread or over rice for a hearty meal. Perfect for gatherings or a cozy family dinner!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; portion it into freezer-safe bags or containers and it can last up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop over low heat, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Bean Tofu Chili contains roughly 619 calories, with 21g protein, 63g carbohydrates, and 35g fat. It is an excellent source of vitamin C (81% of the Daily Value), dietary fiber (49% of the Daily Value), and vitamin A (44% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2866mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! In fact, this chili tastes even better the next day as the flavors meld. You can prepare it a day in advance and store it in the refrigerator. Just reheat on the stove, adding a little water if it thickens too much.
What can I serve with this chili?
This chili pairs well with a variety of sides. Consider serving it with cornbread, rice, or tortilla chips. For a complete meal, you can also serve it alongside Fried Bean Burritos or a fresh salad.
Is this recipe suitable for meal prep?
Yes, this chili is perfect for meal prep! It can be made in large batches and stored in individual portions. It freezes well, making it an excellent option for quick, healthy meals throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).