Recipes Dinner Stews Chili Chili con Tofu 5.0 (2) 2 Reviews Alongside hearty black beans and cubes of spiced tofu, this easy vegan weeknight dinner brings together poblano, jalapeño, and red bell peppers. By Diana Sturgis Updated on February 7, 2025 Save Rate PRINT Share Close Credit: Sabra Krock Total Time: 1 hr Yield: 6 servings Jump to recipe In this simple tofu chili — an ideal vegan weeknight dinner — canned beans and tomatoes get a boost from piles of finely chopped poblano, jalapeño, and red bell peppers, with a sprinkle of fresh cilantro. The extra-firm tofu adds satisfying heft, soaking up flavor from the generously seasoned sauce. Frequently Asked Questions Should I press the tofu before adding it to the chili? Feel free to press your tofu before using it, though that step isn't necessary for this recipe. The extra-firm tofu will already have a toothsome texture, and we'll be simmering the tofu cubes with the stew rather than frying them crispy (one of the main scenarios where a tofu press can make a big difference). That said, you should pat the tofu cubes dry before tossing them with the chile powder; you want to get the seasoned tofu toasty and slightly browned in a skillet before adding it to the chili pot, so the drier the better. What goes well with this tofu chili? In addition to the cilantro, you can jazz up your bowl of tofu chili with crispy crushed tortilla chips, scallions or diced red onions, sliced avocado, hot sauce, or vegan sour cream or shredded cheese. With plenty of tofu and black beans, the chili is hearty and plenty filling on its own — but it would also pair beautifully with a side of rice or your favorite cornbread. A fresh, crunchy slaw would add some brightness and textural contrast to the meal. Notes from the Food & Wine Test Kitchen For an even more substantial chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sauteing, but be prepared to stir in up to one extra cup of water in Step 4 when adding the beans. Make ahead This chili is best if it stands for at least an hour (or overnight in the refrigerator) before eating. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 1/4 cup plus 2 tablespoons olive oil 3 medium red onions, finely chopped 4 medium garlic cloves, minced 2 large poblano chiles, seeded and finely chopped 1 large red bell pepper, seeded and finely chopped 1 medium jalapeño chile, minced 1/3 cup pure chile powder 1 teaspoon ground cumin 1 (35-ounce) can of Italian peeled tomatoes in juice 1 cup canned tomato sauce 1/2 teaspoon dried oregano Salt 1 (1-pound) block of extra-firm tofu, drained and patted dry 1 (19-ounce) can of black beans, drained 1/2 cup finely chopped fresh cilantro Directions In a large, heavy, nonreactive casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder, and the cumin, and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes. Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce. Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes. Meanwhile, cut the tofu into 1/2-inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chile powder. In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder. Season with 1/4 teaspoon salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole. Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top. Originally appeared: February 1996 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.