Vegetarian Chili with Tofu

213 Reviews
93% would make this recipe again

Tofu, vegetables, and beans in a tomato sauce.

This dish is inspired by the Texan classic «chili con carne», with the ground beef replaced by tofu.

Preparation : 20 min Cooking : 30 min
290 calories/serving


1 onions, finely chopped 200 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.2 g
1 carrots, finely diced 100 g
1 stalk celery, finely diced 70 g
1/2 green peppers, finely diced 80 g
3 tbsp canola oil 45 mL
1 tsp ground cumin 3 g
1 tbsp brown sugar 12 g
260 g firm regular tofu, finely diced 1 1/4 cup
1 2/3 cup red beans (canned) 420 mL
1 1/2 cup canned tomatoes (diced) 380 g
1/2 cup water approximately 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp fresh cilantro [optional] 4 g
1/3 cup Cheddar cheese, grated 26 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper.
  2. Heat the oil in a pan over medium heat. Sauté the onion and garlic about 2 min until the onion is translucent, with occasional stirring, paying attention not to let them burn. Add the carrots, celery, and bell pepper, then cook 4-5 min, with occasional stirring. Add the minced chili pepper, cumin and brown sugar, then cook 1 min, with stirring. Finely dice the tofu then add it to the mixture, then cook until golden-brown, about 8-10 min.
  3. Drain the beans, rinse them and drain again. Add them to the pan, mix well, add the diced tomatoes and enough water to provide a moist environment. Cover and cook over low heat an additional 10 min, until the carrots are tender.
  4. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, grated cheddar and serve.

Nutrition Facts Table

per 1 SERVING (340 g)


% Daily Value




15 g

23 %

Saturated 2.5 g
+ Trans 0.2 g

14 %


10 mg


320 mg

13 %


26 g

9 %


7 g

26 %


9 g

Net Carbs

19 g


16 g

Vitamin A

48 %

Vitamin C

43 %


20 %


24 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Calcium, Copper, Iron, Niacin, Phosphorus, Selenium, Vitamin B6, Vitamin C, Vitamin E, Zinc
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B2


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 2
Fats 3
Other Foods 0

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Members' Reviews

213 Reviews (203 with rating only) 93% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Maralie L.
july 24, 2021 | I would make this recipe again

Useful 0
january 15, 2019 | I would make this recipe again

I didn't have any tofu so made it without. I substituted a whole can of chick peas (540ml) for the kidney beans and used a whole can of diced tomatoes (796ml) instead of 1 2/3 cups for 4-servings recipe. Will spice it up more next time but was moist and delicious with tortilla chips!

Useful 0
Emelean M.
august 27, 2018

My fiance and I found it quite bland, and very dry. It was more of a topping for our rice versus the thick, stewed down dish I envision when I think 'chili.'

Useful 0
october 20, 2021 | I would make this recipe again

Not a fan of tofu, but this recipe is very tasty!

Useful 0
october 20, 2021

My husband hates tofu and he Loved this!

Useful 0

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Very tasty. I would add more tomatoes next time and I think the cheese and coriander toppings round out the flavors well. My four year son liked it -not too spicy.

Useful 3
october 20, 2021 | I would make this recipe again

It was very good and easy to make, next time i'd add more spices though it was a bit bland.

Useful 1
october 20, 2021 | I would make this recipe again

Not a fan of tofu, but this recipe is very tasty!

Useful 0

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