Vegetarian chili with tofu
Updated: 2019-05-08
In this vegetarian chili, firm tofu stands in for hamburger and is much lower in fat and cholesterol. Tofu also nicely picks up the chili flavors.
Serves 4
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (approximately 1/2 cup)
- 12 ounces extra-firm tofu, cut into small pieces
- 2 cans (14 ounces each) diced tomatoes with no added salt
- 1 can (14 ounces) kidney beans with no salt added, rinsed and drained
- 1 can (14 ounces) black beans with no salt added, rinsed and drained
- 3 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon chopped fresh cilantro (fresh coriander)
In a soup pot, heat the olive oil over medium heat. Add the onions and saute until soft and translucent, about 6 minutes. Add the tofu, tomatoes, beans, chili powder and oregano. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Remove from the heat and stir in cilantro. Ladle into individual bowls and serve immediately.
Nutritional analysis per serving
Calories: 314
Total carbohydrate: 46 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 19 g
Saturated fat:
Serving size: About 2 cups
Sodium:
Total fat: 6 g