50 Ratings
  • 5 star values: 19
  • 4 star values: 18
  • 2 star values: 6
  • 3 star values: 6
  • 1 star values: 1

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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

Nutrition Facts

123 calories; 5.1 g total fat; 0 mg cholesterol; 275 mg sodium. 15.2 g carbohydrates; 5.9 g protein; Full Nutrition


Reviews (42)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/08/2004
This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting with tofu.
(19)

Most helpful critical review

Rating: 1 stars
01/18/2011
Will not use this recipe again I had to add many more spices way too much water very bland.
(3)
50 Ratings
  • 5 star values: 19
  • 4 star values: 18
  • 2 star values: 6
  • 3 star values: 6
  • 1 star values: 1
Rating: 5 stars
01/08/2004
This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting with tofu.
(19)
Rating: 4 stars
01/25/2004
This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.
(19)
Rating: 5 stars
03/20/2007
I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh minced garlic (3 cloves) added some red and green bell peppers with the onions and celery. Didn't have corn on hand. I chopped up some carrots very finely diced and threw that in the pot too. I sauteed all the veggies for a while in some EVOO to get it nice a soft yet crunchy. You don't have to brown the tofu just mix it spices. I added more chili spice (probably tripled it) added a dash of hot sauce a dash of garlic powder freshly ground black pepper and a hint of mrs dash hot and spicy. Didn't want it too spicy but enough flair to go on. Mixed all that up in the tofu. It won't change any color...so if seeing the white bothers you try marinating it in some tomato sauce or something. I didn't care it was white. Poured the tofu in the pot and let it boil for bit 5-8 min and then simmered. I didn't cook it for the time stating (1 hr). Thought that'd be too long plus I needed a meal quick. Served this with turkey hotdogs for the family. MMMM mmm mmm. Leftovers the next day are superb! Try this recipe.. simple.
(19)
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Rating: 4 stars
09/26/2003
This was quite soupy and should be used that way. I liked it enough to make again as a soup. I may also experiment by omitting all that water.
(10)
Rating: 4 stars
11/16/2006
I too had to add much more chili powder and some chili flakes because we love our chili "Hot". I also added some sliced carrots green peppers and red peppers to give an alround meal. I took the advice of others and only added enough water to barely cover. I also added some green lentils to give it substance. If some people find this chili too watery add some rice to it which will soak up the moisture. All in all it is a good chili and easy and quick to make.
(10)
Rating: 5 stars
06/05/2006
We made this for dinner the other night and having read the other reviews used way less water - only about 1/2 cup. Other than that we followed the recipe exactly and it was delicious. We enjoyed it just as much the second night.Great for those who think they don't like tofu. Don't leave out the corn - it is essential to the flavour.
(9)
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Rating: 5 stars
02/25/2006
This is a great base for the recipe. I didn't use celery (don't like it) and dumped in a lot of cayenne pepper and some Asian curry powder. After all the warnings I used only about 2 cups of water and waited forever for it to simmer enough. My grumble is that the "broth" isn't very thick. It's still really tasty though!
(7)
Rating: 4 stars
12/18/2005
I took tips from others such as adding more chili powder garlic cumin and bell peppers. I didn't have any corn to add and I added less water it really didn't need too much. My chili turned out fantastic!
(7)
Rating: 3 stars
11/13/2007
Instead of using the water called for I added some leftover spaghetti sauce I had on hand which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made it. Also added a liberal amount of garlic powder and twice as much chili powder to kick it up a notch;)
(7)