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Southwest Tofu Chili

Dive into delicious, colorful vegetarian chili that has a perfect blend of vegetables and tofu which absorbs plenty of flavor and spice.



Southwest Tofu Chili

  • 2 tsp. olive oil
  • 1 each green pepper, chopped
  • 1 each red pepper, chopped
  • 1 tbsp. garlic, chopped
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 2 3/4 cup dark red kidney beans, drained
  • 1 lb. tomato, diced
  • 1 1/4 cup water
  • 1 tbsp. chili powder
  • 2/3 leaf bay leaf
  • 1/4 tsp. ground cumin
  • 1/8 tsp. red pepper flakes
  • 5 oz. firm tofu, drained, 1" dice
  • 1/4 cup cilantro, chopped


Southwest Vegetable and Tofu Chili

  1. Heat oil in a large pot over medium/high heat; sauté green and red peppers, garlic, salt and pepper.
  2. Add drained and rinsed beans, tomatoes, water, chili powder, bay leaf, cumin and red pepper flakes; cover and simmer for 20 minutes.
  3. Fold in tofu and simmer for an additional 10 minutes.
  4. Remove and discard bay leaf.

Plate Assembly

Ladle 1-1/4 cups (10 oz) of chili into bowls per serving; top with chopped fresh cilantro.