Vegan tofu chilli

    (32)
    4 hours 20 min

    This hearty chilli has loads of beans, lentils and tofu to provide that 'full' feeling. For best results, use dried beans soaked overnight. I prefer to let the chilli sit overnight in the fridge too before serving. Garnish with chopped fresh coriander or parsley.


    31 people made this

    Ingredients
    Serves: 12 

    • 75g (3 oz) dried kidney beans, soaked overnight
    • 115g (4 oz) dried flageolet beans, soaked overnight
    • 75g (3oz) dried lentils, soaked overnight
    • 1 kg (2 lb) tomatoes, chopped
    • 1.5L (2 1/2 pints) water
    • 3 green chillies, chopped
    • freshly chopped mushrooms
    • 1 green pepper, sliced
    • 1 red pepper, sliced
    • 100g (4 oz) fresh green beans, trimmed
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 1 red onion, chopped
    • 1 packet extra firm tofu, drained, crumbled
    • salt and freshly black pepper to taste
    • chilli powder to taste

    Method
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Drain and rinse kidney beans, flageolet beans and lentils. Combine in a large pot and cover with water; boil over medium high for 1 hour, or until tender.
    2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to the boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
    3. Stir the tomatoes into the beans and add mushrooms, green pepper, red pepper, green beans, celery, onions and tofu. Season with salt, pepper and chilli powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (28)

    by
    39

    I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chili beans instead of soaking all those dry beans, left out the green beans, didn't bother to cook the tomatoes down, browned the tofu up a bit first, and only added water as needed as it cooked, which made it the perfect consistency.  -  22 Aug 2006  (Review from Allrecipes US | Canada)

    by
    33

    This was some darn good chili for being meatless. Its not a fast meal so plan this for a lazy day or weekend. Pretty easy and straight forward to make. I only did changed a few things. I did not add any green beans, used real garlic instead of garlic powder, and after crumbling the tofu I browned it in a frying pan to give it a little more stiffness. Goooooood chili!!  -  08 Oct 2001  (Review from Allrecipes US | Canada)

    by
    25

    Awesome flavor... I omited the fresh tomatoes for canned (so you can eliminate step 2). I also use canned green beans from time to time, and sometimes add some corn. The only thing that I did not like was that there were no seasoning proportions given. I was an unexperienced chili maker when I found this recipe, so had to find my own seasoning. I usually use about 2 Tbsp. chili powder, 1 Tbsp cumin, 1/2 tsp garlic powder (or 3-4 cloves in step 3), and salt and pepper to taste (this varies depending on if I used fresh or canned ingredients). My non-vegan hubbie loved this recipe, and it always disappears at potlucks, especially when accompanied with sour cream on top, and fresh cornbread on the side (see my recipe, Nan's Yankee Cornbread).  -  04 Dec 2007  (Review from Allrecipes US | Canada)

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