Vegan Mushroom Tofu Chili

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 30 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 50 mins
  • Yield: 6 1x
  • Category: Main Meal


A zesty meatless chili made with mushrooms and tofu that carnivores and herbivores alike will go crazy for!



  • 1 lb. extra firm tofu, drained and pressed
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8oz mushrooms, chopped
  • 2 bell peppers, chopped
  • 2 1/2 tbsp chili powder
  • 2 tsp cacao powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 215oz cans beans (I used red and white kidney beans), drained and rinsed
  • 215oz cans diced fire-roasted tomatoes


  1. Drain and press tofu (I used my EZ Tofu Press) for at least thirty minutes or overnight,
  2. Heat olive oil in a medium pot/Dutch oven over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and peppers and saute for another 5 minutes.
  3. Crumble tofu and add to pot with spices. Saute for another 7-10 minutes.
  4. Add beans and tomatoes, stirring to combine. Bring mixture to a boil and then reduce heat to low and simmer (covered) for about an hour, or until flavors have melded together.