Mark'S Vegetarian Chili
A hearty, flavorful vegetarian chili with tofu, beans, and tomatoes, perfect for cozy gatherings and packed with smoky spices and wholesome ingredients.
Ingredients
- 3 Tbsp. canola oil ⓘ
- 1 large onion, diced ⓘ
- 2 medium carrots, sliced ⓘ
- 6 oz. firm tofu, cubed ⓘ
- 1 (15 oz.) can kidney beans
- 1 (15 oz.) can Great Northern beans
- 2 (16 oz.) cans diced tomatoes ⓘ
- 22 oz. tomato juice ⓘ
- 11 oz. water ⓘ
- 1 Tbsp. granulated garlic ⓘ
- 1 tsp. onion powder ⓘ
- 1 tsp. cumin powder
- 2 tsp. chili powder
- 1 Tbsp. oregano flakes ⓘ
- 1 vegetable bouillon cube ⓘ
- 2 Tbsp. mellow white miso ⓘ
- 1 Tbsp. tamari sauce ⓘ
Instructions
- In a large cooking pot, simmer canola oil, diced onion, sliced carrots, and cubed tofu for about 10 minutes.
- Add granulated garlic and cook for 1 minute.
- Drain and rinse the kidney beans and Great Northern beans.
- Add the beans, diced tomatoes, tomato juice, and water to the pot.
- Increase heat to medium and bring the mixture to a boil.
- Add spices (onion powder, cumin powder, chili powder, oregano flakes, vegetable bouillon cube) and reduce heat to let it simmer for 45 minutes.
- Stir in mellow white miso and tamari sauce, then let the chili simmer for another 10 to 15 minutes.
- Serve hot. Enjoy!
Tips & Substitutions
For a heartier chili, consider adding corn or bell peppers. If you're looking for a protein boost, lentils can be a great substitute for tofu. To enhance the flavor, use fresh herbs like cilantro or parsley. Adjust the spices according to your heat preference; adding jalapeños can elevate the heat. You can also use vegetable broth instead of water for more depth.
Serving Suggestions
Serve the chili hot with a dollop of sour cream or avocado on top for creaminess. It pairs beautifully with cornbread or crusty bread for dipping. For added flavor, consider topping it with fresh cilantro or green onions. This dish also complements a side of Mexican Style Salsa or a fresh salad.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, do so slowly on the stovetop or in the microwave, adding a splash of water or broth if needed to maintain consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mark'S Vegetarian Chili contains roughly 631 calories, with 21g protein, 117g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (84% of the Daily Value), vitamin C (52% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 1795mg per serving (78% 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 spicy?
Absolutely! You can increase the amount of chili powder or add diced jalapeños or serrano peppers for more heat. For a smoky flavor, consider incorporating chipotle powder or diced chipotle peppers in adobo sauce.
Is there a way to make this dish gluten-free?
Yes, to make this chili gluten-free, ensure that the tamari sauce you use is labeled gluten-free. Most brands offer a gluten-free version that works perfectly in this recipe.
Can I use canned beans instead of dried beans?
Yes, using canned beans is convenient and saves time. Just make sure to rinse and drain them before adding to the chili to reduce sodium content and improve texture.
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).