Reviewed: Apr. 29, 2012

I had to do alot to get this some flavor otherwise it was pretty bland. I even added some vegan cheese in my bowl before I ate it. I also replaced the corn with the corn salsa from chipotle. They only charged me about $1 for two scoops. I went to whole foods and got some spicy vegetarian chili mix. I also added sea salt.

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Reviewer:

MELEXAN

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

Reviewed: Mar. 10, 2011

I am not a fan of tofu but I was given some. After a little minor modification this dish was delicious. I drained the beans and corn and used beef broth in place of the water, also substituted bell pepper for the celery.

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Reviewer:

Jerry

Reviewed: Jan. 16, 2011

Will not use this recipe again, I had to add many more spices, way too much water, very bland.

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Reviewer:

Karin

Reviewed: Nov. 29, 2010

VERY GOOD! i have to say, i took your idea though and made it with what i had in the kitchen, but it was FANTASTIC thank you!! i had white kidney beans, and cilantro along with carrots minus celery. great dish!

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Reviewer:

freakishej

Cooking Level: Expert

Home Town: Waterbury, Connecticut, USA

Living In: Duncan, British Columbia, Canada

Reviewed: Sep. 3, 2010

I just made this and it turned out great! I did not have all the veggies it required so I used mushrooms instead of corn as well as blackbeans instead of kidney beans. However, like the others said TOO MUCH WATER. I added flour half way through and simmered for longer, because it just seemed like soup. I also added macroni noodles. It turned out great and flavorful!!

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Reviewer:

Sophia

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 2, 2010

A rather decent chili recipes. I double the amount of tofu and chili powder and halve the water (since we want the chili thick)

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Reviewer:

Saul

Reviewed: Oct. 18, 2009

This is a quick and tasty way to cook up some (leftover) tofu. It is quite sweet, so I think next time I'll use Hot Rotel tomatoes instead of the stewed tomatoes to see if I can make it spicier (and probably reduce the added water by 1 cup). This time, I drained all the canned items and retained the original amount of water. I didn't have too much liquid in the final product; I simmered on high to cook off all the juices.

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Reviewer:

deziree

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Reviewed: Mar. 28, 2009

This was VERY bland even after tripling the chili and adding some of the amendments others have left in the comments. I would not make this again, it really doesn't resemble the taste of chili very well.

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Reviewer:

Elizabeth

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Feb. 2, 2009

Very simple & very tasty!

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Reviewer:

Kellen

Cooking Level: Beginning

Home Town: Katy, Texas, USA

Living In: Arlington, Texas, USA

Reviewed: Jul. 31, 2008

This was definatly a treat when it came to tofu! I omitted the corn and instead added a green bell pepper plus I added some garlic powder. I also followed the others advice and added the elbow macaroni. Delicious! My 13 month old has been a very picky eater lately, so I blended some in the blender and let her try it.. she LOVED it! Finally! A healthy meal that she doesn't shake her head at! I'll definatly make this again.

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