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Stove Top Tofu Chili

SUBMITTED BY: GUELPH CLOG GIRL PHOTO BY: Gwynne Kloch

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."

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Read Reviews (22)

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min
Original recipe yield 8 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 (12 ounce) package extra firm tofu
1 teaspoon chili powder
1 clove garlic, minced
2 tablespoons vegetable oil
1/2 cup onion, chopped
2 stalks celery, chopped
1/2 cup whole kernel corn, undrained
1 (15.25 ounce) can kidney beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
1 quart water

DIRECTIONS

In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

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REVIEWS

Reviewed on Jan. 25, 2004 by Helen Miller

This is a delicious vegetarian recipe but uses way too much water. I used half the amount... MORE

Reviewed on Sep. 26, 2003 by Chef Bob

This was quite soupy, and should be used, that way. I liked it enough to make again, as a... MORE

Reviewed on Jan. 8, 2004 by FABY16

This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't... MORE

Reviewed on Mar. 20, 2007 by ISLANDGIRL05

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ISLANDGIRL05
Mar. 20, 2007

I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh minced garlic (3 cloves), added some red and green bell peppers with the onions and celery. Didn't have corn on hand. I chopped up some carrots very finely diced and threw that in the pot too. I sauteed all the veggies for a while in some EVOO to get it nice a soft yet crunchy. You don't have to brown the tofu, just mix it spices. I added more chili spice (probably tripled it), added a dash of hot sauce, a dash of garlic powder, freshly ground black pepper and a hint of mrs dash hot and spicy. Didn't want it too spicy but enough flair to go on. Mixed all that up in the tofu. It won't change any color...so if seeing the white bothers you, try marinating it in some tomato sauce or something. I didn't care it was white. Poured the tofu in the pot and let it boil for bit 5-8 min and then simmered. I didn't cook it for the time stating (1 hr). Thought that'd be too long, plus I needed a meal quick. Served this with turkey hotdogs for the family. MMMM mmm mmm . Leftovers the next day are superb! Try this recipe.. simple.

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4 users found this review helpful

I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for... MORE

Reviewed on Nov. 16, 2006 by Nancy

I,too, had to add much more chili powder and some chili flakes because we love our chili... MORE

Reviewed on Dec. 18, 2005 by PUNKYBJ

I took tips from others, such as, adding more chili powder, garlic, cumin and bell peppers. I... MORE

Reviewed on Aug. 12, 2007 by Shannon

The taste was good, my kids liked it, my husband did not- he thought it was way too bland. ... MORE

Reviewed on Nov. 17, 2006 by sandi

An excellent recipe for those who might be afraid to cook with tofu or are cooking with tofu... MORE

Reviewed on Jun. 4, 2006 by Emma

We made this for dinner the other night, and, having read the other reviews, used way less... MORE

Reviewed on Mar. 2, 2005 by WANDERLUSTY

I added curry, cayenne & white pepper, I think it would also be better with even more peppers... MORE

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