Grammy's Kitchen · Chili · Vegetarian Tofu Chili
One of 163 chili recipes we measured
24 cooks on www.thespruceeats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 23% |
| fat | 5% | 1% |
| aromatics | 20% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 174% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons vegetable oil |
| 397 g | 1 (14-ounce) package of firm tofu (or extra firm, crumbled) |
| 150 g | 1 onion (diced) |
| 120 g | 1 green bell pepper (diced) |
| 9 g | 3 cloves garlic (minced) |
| 70 g | 1 cup mushrooms (sliced) |
| 24 g | 3 tablespoons chili powder |
| Salt and pepper (to taste) | |
| pepper | |
| 1 g | 1/4 teaspoon cayenne pepper |
| 1 g | 1/2 teaspoon cumin |
| 397 g | 1 (14-ounce) can tomato sauce |
| 794 g | 1 (28-ounce) can whole or diced tomatoes (with liquid) |
| 794 g | 1 (28-ounce) can kidney beans (drained) |
| Optional: 1 tablespoon sugar |
Method: 3 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is by far my favorite chili recipe and I usually make it every week. Often I replace the tofu with 16 ozs. of minced chorizo seitan which really amps this recipe up. Try it.” — a cook
“Sounds delicious. I'll try it out soon!” — a cook