Vegan Butternut Squash and Tofu Chili

4.5
(2)

A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans, vegetarians, and omnivores. This is my most popular potluck dish! Please experiment with this recipe and let us know how it turns out!

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
1 giant pot

Ingredients

  • 2 tablespoons olive oil

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 (16 ounce) package firm tofu, drained

  • 1 butternut squash - peeled, seeded, and cubed

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 (15 ounce) can corn, drained

  • 1 cup vegetable broth, or more as needed

  • 1 (8 ounce) can tomato paste

  • 2 serrano peppers, seeded and finely chopped

  • 1 tablespoon ground allspice

  • 1 tablespoon ground cumin

  • 1 tablespoon cayenne pepper

  • 1 teaspoon garlic salt

  • 2 tablespoons hot sauce (such as Frank's® Redhot®), or more to taste

  • salt to taste

Directions

  1. Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.

  2. Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.

Cook's Note:

Variation - try using 3 sweet potatoes, peeled and cubed, in place of the squash.

Nutrition Facts (per serving)

316 Calories
8g Fat
54g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 316
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 1012mg 44%
Total Carbohydrate 54g 20%
Dietary Fiber 12g 42%
Total Sugars 10g
Protein 14g
Vitamin C 57mg 285%
Calcium 342mg 26%
Iron 8mg 42%
Potassium 1073mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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