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Saved 10/27/10 to Healthy Recipe Group

Make This: Tofu Chili With Black Beans


Besides eating well at the Nasoya Tofu and Skinny Bitch party, I also learned a thing or two about cooking with tofu. Listen, I totally get why some people don't like tofu. It comes off as tasteless, slimy, and just hard to work with — and it's no juicy burger. But it is a great alternative to meat, and does taste good, as long as you know how to cook with it.

The new Nasoya Tofu U website is all about teaching people that tofu deserves a place in the kitchen. The site's tofu chili recipe still retains all the spicy and smokey flavors of chili, but the absence of meat makes it low in fat and calories, but still high in protein. With Fall and football season underway, this chili has the makings of a perfect party dish.

Check out the recipe when you .

Tofu Chili

From

Tofu Chili

Tofu Chili

Ingredients

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon sugar
1 package extra firm tofu, patted dry
1 tablespoon canola oil
2 cloves garlic, minced
1 onion
1 carrot, chopped
1 red bell pepper
1 28 ounce can crushed tomatoes
1 15 ounce can black beans, rinsed and drained

Directions

  1. In a medium bowl, blend chili powder, cumin, paprika, oregano, salt, and sugar. Crumble tofu into bowl of spices and stir until coated. Set aside.
  2. Heat oil in a large pot over medium high heat. Sauté garlic, onion, and carrot for five minutes. Add red pepper and sauté for five minutes. Add the tofu and cook for five minutes. Add tomatoes and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes. Season to taste.

Makes eight servings

Nutritional information: 190 calories, 5 g fat, 0.5 g sat fat, 0 mg cholesterol, 450 mg sodium, 26 g carbohydrates, 8 g fiber, 2 g sugars, 12 g protein

zeze zeze 2 years 42 weeks
No real difference Yesica. I would add Kidney beans and a jalapeno, even corn and zucchini. Chili is one of those dishes that has so much flavor that it can withstand adding TONS of veggies.
Yesica99 Yesica99 2 years 42 weeks
does anyone know if you can use ground oregano instead of dried oregano, or would that make a big difference?
karinacocina karinacocina 2 years 44 weeks
very good recipe! i spilt it in half and added some chicken broth to make it a bit more soupy. great for fall!
3 years 17 weeks
I've made this before and plan to make again tonight for dinner. This is one of my sisters FAVORITE thing for me to make and she is a meat lover but says she does not miss it when i make this. I usually use a little bit of chilli mixture from the packet and that gives it much more of a chilli flavor.
jesikah85 jesikah85 3 years 33 weeks
I think that the serving size was too small so I doubled the batch. So glad because it went fast! This is delicious! I used soy crumbles instead of tofu and added kidney beans too. It was so yummy! We made it two weekends in a row!
3 years 46 weeks
Does anyone who has made this recipe know what the serving size is? I know it makes 8 servings, but does that mean 8 cups? 8 3/4 cup servings?
Lis32 Lis32 3 years 46 weeks
Thanks, Michele. I'll definitely check out the Nasoya site.