Serves 4
60 min
Smoky Tofu Chili
Recipe GLPRd511be39d9072e
A hearty, plant-based chili featuring crumbled extra-firm tofu simmered with fire-roasted tomatoes, black beans, and bold smoky chipotle spices. Red onions, garlic, and bell peppers build a savory base, while cumin and adobo create deep, smoky flavor. Finished with fresh cilantro, this vegan chili is satisfying, fiber-rich, and ready in under an hour.
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Ingredients
2 tablespoons extra-virgin olive oil
1 red onion, finely diced
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
Kosher salt to taste
1 tablespoon tomato paste
1 tablespoon chopped chipotle pepper in adobo sauce
2 teaspoons ground cumin
1 can (28 ounces) fire-roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 package (14 ounces) extra-firm tofu, drained, patted dry, and crumbled into bite-sized pieces
Fresh cilantro leaves for serving
Directions
Heat the olive oil in a large pot over medium heat. Add the diced red onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and chopped red bell pepper. Cook for another 3 minutes until the garlic is fragrant and the pepper begins to soften.
Add the tomato paste and the chopped chipotle pepper in adobo sauce. Stir well to combine and cook for 1-2 minutes until fragrant.
Sprinkle in the ground cumin and stir to coat all the vegetables evenly. Cook for about 30 seconds until the spices become aromatic.
Pour in the can of fire-roasted diced tomatoes (with their juice) and stir to combine with the spice mixture.
Add the drained and rinsed black beans to the pot and stir well.
Gently fold in the crumbled extra-firm tofu, being careful not to break the pieces too much. Season with kosher salt to taste.
Bring the chili to a gentle simmer, then reduce heat to medium-low and let simmer uncovered for 30-40 minutes, stirring occasionally. The chili should thicken slightly and flavors will meld together.
Taste and adjust seasoning with additional salt if needed. Serve hot, garnished with fresh cilantro leaves.
