White Tofu Chili
Creamy plant-based white tofu chili filled with beans, chiles, and warm spices makes the perfect cozy bowl for chilly nights!
Servings: 6
Equipment
- Dutch Oven or Large Soup Pot
- Baking Sheet
- Mixing Bowl
- High Speed Blender
Ingredients
- 1 batch Tofu Chicken*
- 1 tbsp Olive Oil
- 1 White Onion Diced
- 1 Green Bell Pepper Diced
- 1 Jalapeño Seeded and diced
- 4 cloves Garlic Minced
- 7 oz Green Chilies
- 1½ tsp Cumin
- ½ tsp Smoked Paprika
- ½ tsp Dried Oregano
- ½ tsp Ground Coriander
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- 3½ cups Vegetable Broth or Vegan Chicken Broth
- 10 oz Silken Tofu
- ½ cup Nutritional Yeast
- 8 oz Plant-Based Cheese Shredded
- 15 oz Cannellini Beans Drained and rinsed
- 2 cups Fire Roasted Corn
Optional For Serving
- Cilantro
- Avocado
- Lime Wedges
- Green Onions
- Plant-Based Sour Cream**
- Additional Shredded Cheese
- Corn or Tortilla Chips
- Cornbread***
Instructions
- Preheat the oven to 425°F, and prepare the tofu chicken recipe. The tofu chicken can be made ahead of time. After it is done, set aside to add later.
- Place the Dutch oven over medium heat and add your olive oil. Wait for it to heat up, then add your onion and cook for 5 to 8 minutes, until the onion becomes translucent. Next, add the jalapeño and green bell pepper, and cook for 5 minutes, until softened. Finally, add in your garlic and cook until it becomes fragrant, about a minute.
- Next, add in your green chilies, cumin, smoked paprika, oregano, coriander, sea salt, and black pepper. Stir and let your spices bloom in the pan for about a minute. Next, add in your broth. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
- While the soup is simmering, add the silken tofu, nutritional yeast, and plant-based cheese to a high-powered blender and blend until smooth. Stop and scrape down the sides of the blender as needed, and add water as needed to thin a little.
- After the soup has simmered for 20 minutes, add the cannellini beans, corn, chicken tofu, and mixture from the blender. Cook for 10 minutes on low, stirring often.
- While this is cooking, prepare your toppings. Once done, ladle the chili into bowls and serve!
- Serving Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat the chili on the stovetop over medium heat until warmed through, adding a splash of broth if it’s too thick. If reheating from frozen, warm over low heat on the stovetop, stirring occasionally, until fully heated and creamy again.