Vegan Mushroom Tofu Chili
Try this Vegan Mushroom Tofu Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp cumin
- 1 medium onion diced
- 1 tbsp extra virgin olive oil
- 2 tsp oregano
- 8 oz mushrooms chopped
- 2 bell peppers chopped
- 1 lb. extra firm tofu drained and pressed
- 2 1/2 tbsp chili powder
- 2 tsp cacao powder
- 2-15 oz cans beans (i used red and white kidney beans) drained and rinsed
- 2-15 oz cans diced fire-roasted tomatoes
- Carbohydrate 10.3618231564865 g
- Cholesterol 0 mg
- Fat 6.05879175599478 g
- Fiber 2.81745805608414 g
- Protein 9.81272375095753 g
- Saturated Fat 0.673146223130245 g
- Serving Size 1 1 Serving (204g)
- Sodium 27.9224220621873 mg
- Sugar 7.54436510040237 g
- Trans Fat 0.482417445911044 g
- Calories 121 calories
Drain and press tofu (I used my EZ Tofu Press) for at least thirty minutes or overnight,Heat olive oil in a medium pot/Dutch oven over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and peppers and saute for another 5 minutes.Crumble tofu and add to pot with spices. Saute for another 7-10 minutes.Add beans and tomatoes, stirring to combine. Bring mixture to a boil and then reduce heat to low and simmer (covered) for about an hour, or until flavors have melded together.
