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Chicken Chili Recipe

Emily Carter
A rich vegan chili made with tofu “chicken,” beans, tomatoes, and spices for a bold, comforting, high-protein bowl of warmth.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 290 kcal

Ingredients
  

  • 1 cup firm tofu cubes
  • ½ cup cooked beans kidney or black beans
  • ½ cup chopped tomatoes
  • ¼ cup onions
  • ¼ cup bell peppers
  • 1 tablespoon olive oil
  • 1 teaspoon garlic paste
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup water
  • 1 tablespoon lemon juice
  • Coriander for garnish

Instructions
 

  • Heat oil in a pot.
  • Add onions and garlic paste.
  • Cook 2 minutes.
  • Add bell peppers and tofu cubes.
  • Stir and cook 3 minutes.
  • Add tomatoes and beans.
  • Mix well.
  • Add chili powder, cumin, paprika, salt, and pepper.
  • Pour in water.
  • Simmer 12 minutes.
  • Add lemon juice.
  • Garnish with coriander.
  • Serve hot as your Chicken Chili—bold, cozy, and totally plant-based.

Notes

Nutritional Values (Per Serving)

Calories: 290
Total Fat: 8g
Saturated Fat: 1.1g
Carbohydrates: 34g
Fiber: 7g
Protein: 18g

Vitamins & Minerals (Per Serving)

Iron: 16%
Vitamin C: 20%
Magnesium: 12%
Vitamin A: 15%
Potassium: 14%

Additional Notes / Tips

  • Add corn for sweetness and texture.
  • A dash of hot sauce intensifies flavor.
  • Serve with rice or crusty bread for a fuller meal.