By Food & Wine
Chili con Tofu
Instructions
Cook:1h
In this simple tofu chili recipe, poblano, jalapeño, and red bell peppers, plus a sprinkle of fresh cilantro, boost the base of canned beans and tomatoes. The extra-firm tofu adds more satisfying heft to this easy vegan weeknight dinner.
Updated at: Fri, 21 Aug 2026 06:42:25 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
9
Low
Nutrition per serving
Calories318.6 kcal (16%)
Total Fat14.6 g (21%)
Carbs32 g (12%)
Sugars12 g (13%)
Protein15.3 g (31%)
Sodium892 mg (45%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupolive oil
plus 2 tablespoons
3red onions
medium, finely chopped
4garlic cloves
medium, minced
2poblano chiles
large, seeded and finely chopped
1red bell pepper
large, seeded and finely chopped
1jalapeño chile
medium, minced
⅓ cupchile powder
pure
1 teaspoonground cumin
1 x 35 ouncecan Italian peeled tomatoes in juice
1 cupcanned tomato sauce
½ teaspoondried oregano
salt
1 x 1 poundextra-firm tofu
block, drained and patted dry
1 x 19 ouncecan of black beans
drained
½ cupfresh cilantro
finely chopped
Instructions
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Notes
3 liked
1 disliked
Delicious
Easy
Go-to
Makes leftovers
Spicy
