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Stove Top Tofu Chili Recipe

Recipe by: GUELPH CLOG GIRL

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
  • 2Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
  • 3Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.
Ingredients
  • 8 servings
  • 123 cals
  • 1/2 (12 ounce) package extra firm tofu
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 2 stalks celery, chopped
  • 1/2 cup whole kernel corn, undrained
  • 1 (15.25 ounce) can kidney beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 quart water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    123
    6%
  • Fat:
    5.1
    8%
  • Carbs:
    15.2
    5%
  • Protein:
    5.9
    12%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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