Rating: 4 stars
53 Ratings
  • 5 star values: 20
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 7
  • 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.

Recipe Summary

cook:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
8
Yield:
8 cups
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 5.9g; carbohydrates 15.2g; fat 5.1g; sodium 274.6mg. Full Nutrition
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