This hearty vegan chili is the best comfort food. You can make this chili recipe in less than an hour with tons of succulent veggies and protein-packed beans.
Servings 8 people
EZ Tofu Press
- 1 tablespoon oil
- 1 block firm tofu
Warm the oil in a soup pot over medium heat. Sauté the onions and zucchini until they're translucent and soft, about 7 minutes.
Add in all remaining chili ingredients. Bring pot to a boil, then reduce to a simmer. Simmer for 20 minutes.
While the chili is simmering, press your tofu with the EZ Tofu Press for 12 minutes. Tighten the knobs every 3 to 4 minutes.
In a skillet, warm some oil. Add the tofu block to the skillet and mash with a fork. Sauté for 8 minutes, or until golden brown.
Add crumbled tofu to chili pot and stir to combine. Cook another 5 minutes.
Serve and enjoy!
- Tofu Chili will last up to 5 days in the refrigerator or up to 3 months in the freezer. Store in an airtight container.
Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 55mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg