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Dinner recipe · from the recipe book

Roasted Red Pepper Tofu and Black Bean Chili

A smoky, gently spicy chili with a silky roasted-pepper base, golden crumbled tofu, tender black and pinto beans, and cool avocado and lime on top.

Roasted Red Pepper Tofu and Black Bean Chili

Ingredients

  • 1 lb450 gFirm tofupressed and crumbled into small pieces
  • 4 medium476 gRed bell pepperhalved and seeded
  • 2 whole28 gJalapeñohalved and seeded
  • 2 tbsp30 gOlive oil
  • 1⅔ cups360 gVegetable broth
  • 1½ medium160 gYellow oniondiced
  • 5 cloves15 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 14 oz400 gDiced tomatoes, canned
  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 1 can, drained250 gPinto beans, canned, drainedrinsed
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup diced150 gAvocadodiced
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Toss the bell pepper halves and jalapeño halves with one third of the olive oil, lay them skin side up on the pan and roast 25 minutes, until the skins blister and char.
  3. While the peppers roast, heat another third of the olive oil in a Dutch oven over medium-high heat. Add the crumbled tofu and cook 10 to 12 minutes, stirring now and then, until golden and a little crisp. Move the tofu to a plate.
  4. Cover the roasted peppers with a bowl for 10 minutes to steam, then peel off the loose skins. Blend the peppers and jalapeño with half of the vegetable broth until smooth to make the roasted pepper base.
  5. Heat the remaining third of the olive oil in the Dutch oven over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic, chili powder, cumin, smoked paprika and oregano and stir 1 minute until fragrant.
  6. Pour in the roasted pepper base, the canned tomatoes with their juice and the remaining half of the vegetable broth. Stir in the black beans, pinto beans, browned tofu and salt.
  7. Bring to a simmer, cover partly and cook 25 minutes, stirring now and then, until thick. Add a splash of water if it gets too thick.
  8. Stir in the lime juice, then ladle into bowls and top with the avocado and cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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