Ingredients
Scale
- 1 can white beans (cannellini, navy, or great northern)
- 1 block extra-firm tofu, crumbled
- 1 onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced (optional)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can diced tomatoes (optional)
- Cilantro, for garnish
- Salt and pepper, to taste
- Avocado slices, for serving
- Crushed tortilla chips, for serving
- Vegan sour cream, for serving
Instructions
- In a large pot, sauté onions and garlic until soft.
- Add jalapeño and crumbled tofu, cooking until tofu is slightly golden.
- Stir in chili powder and cumin, cooking for another minute.
- Add the white beans and vegetable broth, bringing to a simmer.
- If using, add diced tomatoes and cook for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and your choice of toppings.
Notes
For a creamier texture, stir in a splash of oat milk near the end of cooking. This chili can also be made in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg