Morinaga Recipes!

Chili con tofu

(Photo: Kate Lewis)



Chili con tofu
  • 1 Tbsp. canola oil
  • 3 onions, chopped
  • 1 carrot, chopped
  • 1 Tbsp. finely chopped jalapeno, if desired
  • 3-4 tsp chili powder
  • 1 tsp ground cumin
  • 1 (28 oz.) can + 1 (14 oz.) can tomatoes, chopped with juices
  • 1 tsp. brown sugar
  • 2 (15 oz.) cans red kidney beans, drained and rinsed
  • 2 packages Morinaga Silken Tofu - Extra Firm, crumbled into bite-sized bits 

optional garnish: nonfat plain yogurt finely shredded cheddar cheese or soy cheddar cheese chopped scallions

In a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder, and cumin. Saute until onions and carrots are soft, 5 to 7 minutes.

Add tomatoes with juice and sugar. Cook for 5 minutes over high heat.

Reduce heat to low, then stir in beans and tofu. Simmer the chili until thickened, about 15 minutes.

Serve with yogurt, finely grated cheddar, and scallions on the side.
370 Calories
6.2g Low fat
51g Carb
1148mg Sodium
21.7g Protein
Nutritional Notes:
Nutritional estimation calculated by USDA Nutrient Data Laboratory. Nutritional estimation does not include optional garnishes.

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