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4 from 2 votes

Vegetarian Chili Recipe

This Vegetarian Chili Recipe is a delicious vegan spin on your favorite chili recipe. Full of healthy ingredients, this is a great recipe that even meat eaters will love!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Keyword: vegan, vegetarian
Servings: 6 servings
Calories: 298kcal
Author: Lisa Longley

Ingredients

  • 8 ounces super firm tofu drained
  • 2 tablespoon soy sauce
  • 1 tablespoon hot sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne pepper (optional, see note)
  • 2 tablespoons extra virgin olive oil
  • 1 green bell pepper diced
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 28 ounces crushed tomatoes
  • 15 ounces kidney beans drained and rinsed
  • 2 cups water
  • salt and pepper to taste

Instructions

  • In a medium size bowl, using a potato masher, mash up the tofu. Press and drain off any excess liquid.
  • In a small bowl whisk together soy sauce, hot sauce, chili powder, cumin, and cayenne pepper. Pour over tofu, stir to combine, and set aside.
  • In a large dutch oven, heat the olive oil over medium heat for about a minute. Add the green pepper, onion, and garlic and lightly season with salt and pepper. Saute, stirring occasionally, until softened, about 5 to 7 minutes.
  • Add in the tofu, crushed tomatoes, kidney beans, and water. Bring to a boil. Reduce to a low simmer (you should be able to see very small bubbles at the surface) and cook for 30 minutes uncovered.

Notes

This chili recipe definitely has some kick to it. If you are sensitive to heat, skip the cayenne pepper (or only add 1/4 teaspoon), and taste it at the end, adding more as desired.

Nutrition

Serving: 1cup | Calories: 298kcal | Carbohydrates: 42g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 580mg | Potassium: 1127mg | Fiber: 15g | Sugar: 7g | Vitamin A: 3850IU | Vitamin C: 80mg | Calcium: 390mg | Iron: 4.7mg