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Dinner recipe · from the recipe book

Smoky Crumbled Tofu Black Bean Chili

A hearty, smoky chili with browned crumbled tofu, tender black beans and sweet corn in a thick tomato broth, finished with lime, cilantro and creamy avocado.

Smoky Crumbled Tofu Black Bean Chili

Ingredients

  • 14 oz400 gFirm tofupressed and crumbled
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2¼ cups480 gVegetable broth
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 cup136 gCorn kernels, frozen
  • 2 tbsp27 gCanola oil
  • 1 tbsp16 gLow-sodium soy sauce
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSalt
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Press the tofu between towels for 10 minutes, then crumble it into small pieces. Dice the onion and bell pepper, mince the jalapeño and garlic, chop the cilantro, and thaw the edamame.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until browned and crisp at the edges, about 10 minutes. Stir in the soy sauce, cook 1 minute more, and transfer the tofu to a plate.
  3. Add the remaining half of the canola oil to the pot over medium heat. Add the onion, bell pepper and jalapeño and cook until soft, about 6 minutes. Add the garlic and cook 1 minute.
  4. Stir in the tomato paste, chili powder, cumin, smoked paprika and oregano and cook, stirring, for 1 minute until fragrant.
  5. Add the vegetable broth, canned tomatoes with their juice, black beans and salt. Bring to a boil, then lower the heat, cover partly and simmer for 20 minutes, stirring now and then.
  6. Stir in the browned tofu, the thawed edamame and the frozen corn kernels, and simmer uncovered for 10 minutes more, until the corn is hot and the chili is thick.
  7. Turn off the heat and stir in the lime juice. Dice the avocado, then ladle the chili into bowls and top with the cilantro and avocado.

Contains: Gluten, Soy.

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

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