Vegan White Bean and Tofu Chili
Hearty, flavorful and healthy, this Vegan White Bean and Tofu Chili is a simple one pot meal that's ready in under an hour. Great for busy days!
Servings 6 servings
Equipment
- Food processor
Ingredients
- 16 oz super firm tofu
- 1 tablespoon olive oil
- 1 small onion
- 1 teaspoon cumin
- 1 tsp paprika
- ½ teaspoon dried oregano
- ½ tsp ground coriander
- ⅛ teaspoon cayenne pepper optional
- 1-2 garlic cloves, minced
- ½ tsp salt
- ¼ teaspoon pepper
- 1 ½ cup corn
- 4 oz can diced green chilis
- 3 15 oz cans cannellini beans drained
- 4 ½ cups vegetable broth/stock + additional ½ cup separated
- 1 container of non dairy cream cheese, 7-8 oz
- juice of 1-2 limes
Instructions
- Drain water from tofu and press using a tofu press or by wrapping in a clean kitchen towel and placing something heavy on top for 10-15 minutes.
- After tofu has been pressed, use the large holes of a box grater to shred block of tofu.
- In a large pot, heat oil and sauté onion over medium for 5-7 minutes. Add tofu, spices, garlic, salt and pepper. Gently toss to coat and cook for 1-2 minutes.
- Add corn, green chilis, 2 cans of beans and 4 ½ cups of vegetable broth and stir. Cover and simmer for 15 minutes.
- While chili simmers, combine the third can of beans and remaining half cup of broth in food processor and puree until smooth.
- Add pureed beans and cream cheese to chili and stir to combine well. Taste and adjust seasoning as needed.
- Simmer for 10 minutes longer. Add fresh lime juice, stir and serve with avocado, tortilla chips and fresh cilantro if desired .
Notes
- Use pressed tofu, if available, to reduce prep time.
- Adjust salt depending on the the sodium content of the vegetable broth/stock you use.
