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Four Bean Tofu 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
Servings: 8 Servings
Author: Mary

Ingredients

  • 1 package organic firm tofu ~ previously froze and excess liquid removed and chopped.
  • 2 cups fresh mushrooms ~ chopped ~ I use button or Portobello
  • 1 medium onion ~ finely chopped
  • 1 tsp minced garlic
  • 4 – 15.5oz cans of beans ~ drained and rinsed ~ any combination you like. I used dark red kidney beans black beans, red beans, and pinto beans
  • 2 – 15oz cans of tomato sauce
  • 2 – 14.5oz 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

Instructions

  • 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!

Notes

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

Nutrition

Serving: 1Serving