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Vegetarian Chili

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Course: Dinner
Cook Time: 40 minutes
Servings: 4


  • 1 Tbsp. olive oil
  • 1 small yellow onion, chopped (approximately 1/2 cup)
  • 12 oz. extra-firm tofu (cut into small pieces)
  • 2 cans 14 oz. diced tomatoes with no added salt
  • 1 can 14 oz. kidney beans with no salt added, rinsed and drained
  • 1 can 14 oz. black beans with no salt added, rinsed and drained
  • 3 Tbsp. chili powder
  • 1 Tbsp. oregano
  • 1 Tbsp. chopped fresh cilantro (or fresh coriander)


  • In a soup pot, heat the olive oil over medium heat.
  • Add the onions and sauté until soft and translucent, about 6 minutes.
  • Add the tofu, tomatoes, beans, chili powder and oregano.
  • Bring to a boil. Reduce heat and simmer for at least 30 minutes.
  • Remove from the heat and stir in cilantro.
  • Ladle into individual bowls and serve immediately.
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