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Tofu Chili in the Slow Cooker

What you need: 

1 medium green bell pepper
1 large yellow onion
4 large stalks celery
3 cloves garlic
14 oz. can diced tomatoes
14 oz. can tomato sauce
14 oz. can kidney beans
14 oz. can pinto beans
1 16 oz. bag frozen sliced carrots
1 to 3 tablespoons chili powder (to your liking)
1 cake low fat extra-firm tofu

What you do: 

Saute pepper, onion, celery, and garlic with a little vegetable stock (or water) in a large pan.
Cut tofu into cubes.
Add all ingredients into slow cooker, and stir until well blended.
Allow to simmer in slow cooker on low for 8-10 hours. Add water as needed.
This recipe can also be made in a Dutch oven or large pot if slow cooker is not available or if you want the meal ready sooner. Simply simmer all ingredients on the stovetop 45 minutes to 1 hour.
Top with some nutritional yeast and/or non-dairy, soy cheese.

Preparation Time: 
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It was delicious, satisfying and didn't miss the meat one bit! I used fresh Julliened/shredded carrots instead of sliced frozen. Make sure to press the Tofu first to remove most of the water and compress it--makes it easier to cube.



Just curious...why freeze the tofu? What are the results if I don't? Thinking of making this over the weekend. Thanks!


I enoyed makeing this. i didn't use peppers, so i added  a little extra of everything else and some nut. yeast to thicken it up. That also helps with B12 intake, so that is good.

NOTE: freeze the Tofu first.

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