This simple slow cooker tofu chili features crushed tomatoes, bell peppers, black beans, and spices that cook all day for a filling vegetarian meal.
Preparation Time
25 mins
Cooking Time
6 hr 15 mins
Total Time
6 hr 40 mins
Calories
455 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.
Step 2
Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.
Ingredients
2 teaspoons salt
2 tablespoons distilled white vinegar
4 cloves garlic, minced
2 tablespoons dried oregano
4 onions, chopped
2 teaspoons ground cumin
1 (14 ounce) package firm tofu, drained and cubed
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
6 tablespoons chili powder
2 (15 ounce) cans crushed tomatoes
4 (15.5 ounce) cans black beans, drained
1 tablespoon liquid hot pepper sauce, such as Tabasco™
