Vegan Tofu Chili
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 6 |
| Serving Size | 5.86 oz |
Ingredients
17.65 oz
tofu
14.12 oz
Kidney Beans
14.12 oz
Black Beans
14.12 oz
diced tomatoes
3.53 oz
onion
0.35 oz
garlic
0.53 oz
chili powder
0.35 oz
cumin
0.18 oz
paprika
0.18 oz
salt
0.18 oz
pepper
16.90 fl oz
vegetable broth
1.01 fl oz
olive oil
Directions
Step 1
Press tofu to remove excess water. Cut tofu into small cubes.
Step 2
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until onion is translucent.
Step 3
Add tofu cubes to the pot and cook until lightly browned.
Step 4
Add diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
Step 5
Bring the chili to a boil, then reduce heat and simmer for 15-20 minutes, or until flavors are well combined.
Step 6
Serve hot and enjoy!
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 10.548 kcal | 0.53% |
| Vitamin A | 0.586 IU | 0.07% |
| Monounsaturated Fat | 0.1172 g | 0% |
| Saturated Fat | 0.0586 g | 0.05% |
| Fat | 0.3516 g | 0.25% |
| Carbohydrates | 1.172 g | 0.23% |
| Sodium | 29.3 mg | 5.86% |
| Fibers | 0.4688 g | 1.23% |
| Sugars | 0.2344 g | 0% |
| Protein | 0.7032 g | 0.83% |
| Vitamin C | 0.4688 mg | 0.52% |
| Calcium | 0.879 mg | 0.18% |
| Iron | 1.172 mg | 0.23% |
| Potassium | 29.3 mg | 5.86% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.586 mg | 45.08% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.3516 mg | 2.34% |
| Zinc | 0.586 mg | 0.12% |
| Selenium | 0.879 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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