Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalape�o pepper to spice it up a bit. Serve chili piping hot in bowls, over steamed brown rice, if you like.
Per serving (about 16oz/443g-wt.): 280 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 920mg sodium, 35g total carbohydrate (7g dietary fiber, 9g sugar), 16g protein
Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside.
Heat oil in a large Dutch oven or soup pot over medium high heat. Add pepper, onion, jalape?o and corn and cook for 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt or tamari and stir well. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Ladle chili into bowls and serve.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 79 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 381.2mg||13 %|
|Potassium 706.3mg||19 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 39.8g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
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