Meatless Monday tofu chili
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Four Bean Vegan Chili With Mushrooms ~ Hearty & Healthy

Four Bean Vegan Chili With Mushrooms is one of those meatless Monday meals you will enjoy any day of the week.

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I’ve added four different kinds of beans, sliced mushrooms, onions, garlic, and spices to entice all the senses. This entire pot of chili has zero fat.

It’s perfectly ok to add ground turkey or ground chicken to this recipe instead of tofu if tofu isn’t your thing. But you might try it because it has a completely different texture when prepared in this recipe.  

Once crumbled and seasoned, the tofu becomes disguised. You could even leave it out and have a bean-only chili or add some other meat substitute, like Beyond Burger Crumbles.



**Important ~ please read:
In the steps below, I explain how to prepare tofu for this recipe or any other recipe that you might want to have a “meaty” texture, such as lasagna, tacos, or breakfast wraps.

  1.  Purchase 1 package of firm or extra-firm tofu. I suggest finding one that says NON-GMO soybeans.

2.  Open the package and pour out the liquid. Wrap the tofu square in a couple of paper towels or a clean dish towel to soak up the liquid. Try to remove as much liquid as possible.

3.  Remove the tofu from the towel and place it in a freezer container. Freeze overnight or until ready to use. You can freeze the tofu for up to 5 months for the best quality.

4.  When ready to use, tofu must be defrosted. I prefer the microwave, but overnight in the refrigerator is fine, too. Drain off the liquid and gently squeeze the tofu to remove even more liquid. Wrap the tofu in a couple of paper towels or a clean dish towel and gently squeeze. I like eliminating as much moisture as possible, giving me the best recipe results. Your tofu will now have a rubbery texture.

5.  Crumble tofu and use it in recipes anywhere you would use ground meat.



To Make Four Bean Vegan Chili With Mushrooms, You Will Need:        

  • Firm tofu ~ previously frozen, defrosted, and excess liquid removed.  See the above info **
  • Fresh mushrooms ~ I use Button or Portobello.
  • Onion 
  • Minced garlic
  • Canned beans ~ any combination you like. I used dark red kidney beans, black beans, red beans, and pinto beans ~ drained and rinsed (and most recently, garbanzo beans)
  • Tomato sauce
  • Diced tomatoes 
  • Cumin
  • Salt
  • Ground black pepper
  • Chili powder 
  • Water


Optional Toppings:

  • Purple onion chopped finely for garnish.
  • Grated Mexican blend or cheddar non-dairy cheese
  • Crunched Corn Chips


Plant-based 4 bean chili



Four Bean Vegan Chili With Mushrooms        

Healthy and easy tofu chili that is deliciously spicy and hearty enough for the hungriest of appetites.
Course: Main Course
Cuisine: American
Keyword: chili, dairy-free, egg-free, fiber-rich, gluten-free, healthy meals, low fat, nut-free, plant-based, tofu, tofu chili, vegan chili
Servings: 8 Servings
Author: Mary Krick


  • 1 pkg Organic firm tofu ~ previously froze and excess liquid removed and chopped or crumbled.
  • 2 cups Fresh mushrooms ~ chopped ~ I use button or Portobello
  • 1 Medium Onion ~ finely chopped
  • 1 tsp Minced garlic
  • 4 15.5 ounce cans of beans ~ drained and rinsed ~ any combination you like. I used dark red kidney beans black beans, red beans, and pinto beans
  • 2 15.5 ounce Cans of tomato sauce
  • 2 14.5 ounce Cans of diced tomatoes ~ pureed
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/4 tsp Ground black pepper
  • 2-3 tbsp Chili powder I use 3
  • 1 1/2-2 cups Water


  • In a large kettle sauté onions, garlic, and mushrooms in a small amount of water, about 1/4 cup.
  • Add seasonings and tofu. Crumble the tofu as you add it so it resembles ground meat. I break it up while I’m cooking it too.
  • Sauté a few minutes more, adding 1/4 cup more water if needed or some of the pureed tomatoes.
  • Bring to a boil and simmer at least 30 minutes, stirring occasionally. Add up to 1/2 cup of additional water if chili seems a little thick. Thickness can vary depending on personal preference.1
  • Pour in all the beans and the tomatoes, stirring well.
  • Serve up with optional toppings!


Optional Toppings:
purple onion chopped finely for garnish
grated Mexican blend or cheddar non-dairy cheese


Serving: 1Serving

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    1. Hi Alisha! I am so glad you found this information to be helpful, that is the reason I created this website. I really appreciate your sharing this.

    1. I’m so glad you checked out my food blog Rose! I really like this chili recipe and no one can tell it doesn’t have meat. Perfect for meatless Mondays : )

  1. I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.

    1. That is a great idea Rubi, it’s always good to be prepared and having things ready to go in the freezer is a huge help in meal preparations.
      Thanks for sharing!

  2. I’m going to make this for dinner tonight! I’m going to make it on the stove instead of the slow cooker, though. Thanks for the lovely dinner inspiration! 🙂

    1. Hi Hannah,
      I’m excited you are going to try this tofu chili because it’s a favorite of mine! I’ve made it on the stovetop many times, in fact maybe even more so than in slow cooker. Enjoy and let me know what you think if you get a chance.

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