Stove Top Tofu Chili

I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 123 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 1 teaspoon chili powder
• 1 quart water
• ½ cup onion, chopped
• 1 (14.5 ounce) can stewed tomatoes, undrained
• ½ (12 ounce) package extra firm tofu
• ½ cup whole kernel corn, undrained
• 1 (15.25 ounce) can kidney beans, undrained

Recipe Instructions

Step 1

In a medium bowl, crumble the tofu and toss with the chili powder and garlic.

Step 2

Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.

Step 3

Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.