Vegetarian Chili Recipe

chili-vegetarianEveryone is eagerly anticipating the clash of the Titans at the NFL Super Bowl that is very much round the corner. And I’m sure you all have parties planned with plenty of food surrounded by some beer, drinks and football fans. If you are looking for a healthy alternative, then this Vegetarian Chili will be a welcome surprise! Packed with scintillating flavors of chili, garlic, oregano and cumin, all accentuated by the splash of red wine vinegar and tequila, if you choose, make this Tofu-filled Vegetarian chili a lovely twist on the traditional recipe. It is so good you will never miss the meat! If you don’t believe me, try it for yourself and see – you won’t be disappointed!

[Recipe via National Honey Board/Cocktail Times]

Vegetarian Chili Recipe

Makes about 8 servings

1 package (15 oz.) firm tofu
1 can (8 oz.) tomato sauce
1/4 cup honey
2 tbsp red wine vinegar
1/4 cup gold tequila (optional)
1 tbsp vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tbsp chili powder
1 tbsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 can (28 oz.) diced tomatoes, undrained
1 can (15-1/2 oz.) red kidney beans, undrained

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container.

When ready to cook, thaw the tofu and place in a strainer and press out all excess liquid. In a large saucepan or dutch oven, heat oil over medium-high heat until hot.

Cook and stir the onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown just a little. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in the shredded tofu: cook and stir for about two minutes.

Finally, add in the diced tomatoes, kidney beans, tomato sauce, honey, tequila and vinegar. Mix well so that all the flavors blend with each other, especially the vinegar and tomato sauce.

Bring to a boil; then reduce heat and simmer, uncovered, for about 15 to 20 minutes, stirring occasionally. Remember, slow cooking method will always bring out more flavor in any dish, so if you have the time and the patience, let the Chili cook on low heat to get the best blend of all the spices.

When done, transfer to a serving bowl, top with some sliced chillies and cheese, if you like, and enjoy this Vegetarian Chili, for a lingering taste!


  1. I just recently became a vegetarian and while I am happy I made the change I am finding it hard to find food I like that fit my new lifestyle. I work with Better Recipes and am always putting aside recipes that I can try. However, I had yet to find any vegetarian Chili Recipes until now. I can't wait to try it!

  2. This looks so good. Thanks for sharing your recipe.

  3. This is one example of a challenging way to eat a nutritious food,I love spices from the spice rack because they really make me sweat, especially when you mixed it with hot soup.

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