Recipe courtesy of Anne Tegtmeier

Ultimate Veggie Chili

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Cook: 1 hr 10 min
  • Yield: 8 servings
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1 yellow onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon each chipotle chili powder and red pepper flakes

14 ounces extra-firm tofu, frozen and thawed

2 (14-ounce) cans diced tomatoes, undrained

1 (28-ounce) can crushed tomatoes

1 (4-ounce) can diced jalapenos, drained

1 (4-ounce) can green chiles, drained

2 (14-ounce) cans black beans, drained and rinsed

1 (14-ounce) can dark kidney beans, drained and rinsed

1/2 cup frozen corn

1/2 cup whole roasted cashews

Salt and freshly ground black pepper

Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional


  1. In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
  2. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
  3. Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
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