Stove Top Tofu Chili

Stove Top Tofu Chili

40
GUELPH CLOG GIRL 0

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."
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Ingredients

1 h 15 m servings 123 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
  2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
  3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

Reviews

40
  1. 48 Ratings

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Most helpful positive review

This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting wit...

Most helpful critical review

Instead of using the water called for, I added some leftover spaghetti sauce I had on hand, which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made...

This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting wit...

I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh ...

This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.

I,too, had to add much more chili powder and some chili flakes because we love our chili "Hot". I also added some sliced carrots, green peppers and red peppers to give an alround meal. I took ...

This was quite soupy, and should be used, that way. I liked it enough to make again, as a soup. I may also experiment by omitting all that water.

We made this for dinner the other night, and, having read the other reviews, used way less water - only about 1/2 cup. Other than that, we followed the recipe exactly, and it was delicious. We...

This is a great base for the recipe. I didn't use celery (don't like it) and dumped in a lot of cayenne pepper and some Asian curry powder. After all the warnings, I used only about 2 cups of ...

I took tips from others, such as, adding more chili powder, garlic, cumin and bell peppers. I didn't have any corn to add, and I added less water, it really didn't need too much. My chili turned...

Instead of using the water called for, I added some leftover spaghetti sauce I had on hand, which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made...