This vegan recipe shows off the chameleon-like qualities of a longstanding protein alternative: tofu. Big flavors from aromatics including garlic, tomato paste, chipotle, and cumin are simmered together with the extra-firm tofu, which holds its shape through cooking and while soaking up every bit of the big chili flavor at the same time.

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Ingredients

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Directions

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  • Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.

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  • Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes. Add tomatoes, beans, tofu, and 2 cups water; season with salt.

  • Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved chopped onion and cilantro.

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