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3 Bean Vegetarian Chili Recipe
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3 Bean Vegetarian Chili

This vegetarian chili made with a combination of kidney beans, pinto beans and black beans with tofu for texture is the same delicious flavor as a traditional chili minus the meat.
Course Soup
Cuisine American
Keyword beans, black bean, chili, easy recipe, kidney beans, pinto beans, soup, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8
Calories 120kcal

Ingredients

For the chili:

  • 6 ounces extra-firm tofu, drained
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, cored and finely diced
  • 2 medium jalapeño peppers, seeds removed and diced
  • 3 cloves garlic, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can black beans
  • 2 cups frozen sweet corn
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • ¼ teaspoon cayenne pepper
  • Kosher salt, as needed

For serving:

  • Haas avocado, pitted peeled and sliced
  • Sliced jalapeño
  • Diced red onion
US Customary - Metric

Instructions

For the chili:

  • Press down on tofu with paper towels to release as much excess water as possible.
  • Heat a large Dutch oven over medium heat, add 2 tablespoons of the oil and heat through. Add the onion, bell pepper and jalapeño pepper and sauté, stirring occasionally until the onions are soft and opaque, about 5 minutes. Add the garlic and continue to sauté until the garlic is fragrant, about an additional 30 seconds.
  • Add the tomatoes, beans, corn, vegetable broth, chili powder and cayenne to the pot. Bring the soup to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender, about 20 to 30 minutes. Season to taste with salt.
  • Heat a medium non-stick sauté pan, add the remaining oil and heat through. Add the tofu and cook until browned on both sides. Remove to a bowl and crumble until it resembles ground meat. Add to the pot and continue to simmer for an additional 5 to 10 minutes.

For serving:

  • Ladle into bowls and top with avocado, jalapeño and red onion. Serve hot.

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 272mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg