Description
A hearty and nutritious plant-based chili featuring protein-rich white beans and firm tofu in a flavorful broth with aromatic vegetables and spices.
Ingredients
Scale
- 2 cans (15 oz each) white beans
- 1 cup firm tofu, cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup bell peppers, diced
- 2 tsp ground cumin
- 4 cups vegetable broth, low-sodium
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare base: Heat oil in large pot over medium heat. Add chopped onions and bell peppers, sauté for 5 minutes until softened
- Add aromatics: Stir in minced garlic and cubed tofu, cook for 2 minutes until fragrant and tofu begins to lightly brown
- Season mixture: Add cumin, salt, and pepper, stirring constantly for 30 seconds to bloom spices and release oils
- Build chili: Pour in drained white beans and vegetable broth, bring to boil then reduce heat to simmer for 15 minutes
- Finish and serve: Remove from heat, stir in fresh lime juice and cilantro, adjust seasoning as needed before serving
Notes
- Press tofu for 10 minutes before cubing to remove excess moisture, helping it absorb flavors better and achieve a firmer texture
- Reserve some bean liquid when draining to adjust chili consistency – add gradually if you prefer a thinner texture
- Toast cumin in a dry pan for 30 seconds before adding to intensify its earthy flavor and aromatic properties
- Add lime juice off the heat to preserve its bright acidity and prevent the citrus from becoming bitter during cooking
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 285 calories
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean tofu chili, vegan chili, plant-based protein, healthy chili, vegetarian recipe, tofu recipes