Spicy Tofu and Bean Chili
A quick and protein-packed vegetarian chili with tofu and kidney beans, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
40g carbs
10g fat
Ingredients
For 4 servings
- 400 g firm tofu
- 400 g canned kidney beans
- 400 g canned diced tomatoes
- 1 red bell pepper
- 1 onion
- 3 clove garlic
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- salt — to taste
- black pepper — to taste
- 200 ml water
Instructions
- 1
Dice the onion and red bell pepper, and mince the garlic.
- 2
Heat olive oil in a large pot over medium heat.
- 3
Add diced onion, red bell pepper, and minced garlic to the pot; sauté for 3-4 minutes until softened.
- 4
Crumble the firm tofu into the pot and cook for another 2 minutes.
- 5
Stir in chili powder and ground cumin, cooking until fragrant, about 1 minute.
- 6
Add canned diced tomatoes, canned kidney beans (drained and rinsed), and water.
- 7
Season with salt and black pepper to taste.
- 8
Simmer the chili for 10 minutes, stirring occasionally, until heated through and flavors meld.
- 9
Serve hot.
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