Chili Night, Reinvented: Smoky, Savory, Tofu & Veggie Chili Recipe

By Complement — Recipe created by Nutritionist and Olympian Julia Murray

Who says chili has to be meat-heavy to be satisfying? This Smoked Tofu Veggie Chili recipe is just as satisfying as the dish you grew up with. 

Loaded with smoky tofu, tender veggies, and warming spices, it's the perfect pair to cold weather days or snowy afternoons. 

Each serving is a nutrient powerhouse: 27 grams of protein, 13.6 grams of fiber 

Whether you’re feeding the family or making a batch to freeze for later, don't sleep on this hearty, nutrient-rich plant-based chili. 

Per serving:

    •    Calories: 371 kcal
    •    Total Fat: 7  g
    •    Saturated Fat: ~1 g
    •    Sodium: ~200 mg
    •    Total Carbohydrates: 53.3 g
    •    Dietary Fiber: 13.6 g
    •    Sugars: ~6 g (natural sources)
    •    Protein: 27.1 g

Ingredients:

    •    1 medium sweet onion, diced
    •    3 cloves garlic, minced
    •    2 medium carrots, diced
    •    2 stalks celery, diced
    •    1 red bell pepper, diced
    •    1 cup mushrooms, chopped
    •    1 (15-ounce) can diced tomatoes with their juices
    •    1 (15-ounce) can black beans, drained and rinsed
    •    1 (15-ounce) can pinto beans, drained and rinsed
    •    1 cup corn kernels (frozen or fresh)
    •    1 (14-ounce) block smoked tofu, cubed
    •    1 cup vegetable broth (add more as needed)
    •    ⅓ cup unflavored Complement Protein
    •    1 tbsp chili powder
    •    1 tsp cumin powder
    •    1 tsp smoked paprika
    •    ½ tsp ground coriander
    •    ½ tsp cayenne pepper (optional, for spice)
    •    3 cups dinosaur kale, chopped
    •    Salt and pepper, to taste
    •    Fresh green onion, minced, for garnish

** Plant-Based Sour Cream! Either store bought or quickly blend 1 block of silken tofu with 1 tsp of salt, juice of half a lemon, and 1 tbsp of nooch.

Directions:

    1.    Sauté Mirepoix *fancy cooking words ;): In a large pot over medium heat, sauté the onion, garlic, carrots, celery, and bell pepper for about 5 minutes, until softened. Add 2 tbsp of water or Bragg’s Liquid Aminos to deglaze. Add the mushrooms and cook for another 3 minutes.
    2.    Build the Base: Add the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, coriander, cayenne, salt, and pepper. Stir well to combine.
    3.    Prepare Protein Mixture: Mix the Complement Protein with water until smooth, then pour it into the pot and stir well.
    4.    Add Beans and Tofu: Stir in the black beans, pinto beans, corn, and smoked tofu cubes. Simmer over medium-low heat for 10 minutes, stirring occasionally.
    5.    Add Greens: Stir in the kale and simmer for 2-3 minutes, just until wilted.
    6.    Taste and Adjust: Adjust seasoning with salt and pepper, adding more broth if the chili is too thick.
    7.    Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley.

Serving Suggestions:

    •    Serve with warm garlic bread 
    •    Top with a dollop of vegan sour cream or avocado slices.
    •    Add a squeeze of lime juice for extra brightness.

Enjoy this hearty, flavorful chili packed with plant protein. Mixing the protein powder with water before adds a smooth and creamy texture throughout the dish. Enjoy!