Recipe: Simple Veggie Chili

A high-protein, heart-warming dish on this Meatless Monday? Could you ask for more? Cook a big batch of this veggie chili at the beginning of the week and you’ll have enough to keep you warm all week.


Simple Veggie Chili

Original # of Servings: 1

Total Time: 1 hour and 15 minutes

Active Time: 15 minutes


  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • extra virgin olive oil – 5/8 teaspoon
  • garlic – 3/8 teaspoon
  • black beans – 2 7/8 ounce
  • red pepper flakes – 1/8 teaspoon
  • red bell pepper – 1/8
  • yellow onion – 1/8
  • tofu – 1 1/2 ounce
  • chili powder – 1/8 teaspoon
  • cumin – 1/4 teaspoon
  • can diced tomatoes – 1/4
  • red kidney beans – 1 1/2 ounce
  • jalapeno – 1/8
  • can diced tomatoes & green chilis – 1/8
  • fire roasted crushed tomatoes – 2 7/8 ounce
  • cashews – 1 5/8 tablespoon
  • frozen corn – 7/8 ounce


  1. Chop onion and red bell pepper.
  2. In a large stockpot, sauté onion, bell pepper, and minced garlic in the olive oil over medium-high heat until onions are starting to soften.
  3. Stir in cumin, chili powder, and red pepper flakes. Crumble the thawed tofu into the mixture and sauté 5 minutes more.
  4. Reduce heat to medium. Add all tomatoes, jalapeños, green chiles, black beans, kidney beans, corn and cashews; mix well.
  5. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

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