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Tofu & Black Bean Chili

This vegan chili is packed with plant-based protein. It is made with tofu and black beans and oh-so satisfying! Perfect for batch cooking, as a meal prep dinner or for your next cooking night!
Course Main Course
Cuisine Mexican
Diet Vegan
Keyword black beans, chili, tofu
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 600kcal


  • 1 red onion
  • 1 clove of garlic
  • 1 chili pepper red or green
  • 1 tbsp tomato paste
  • 600 g firm tofu
  • 1 zucchini medium
  • 2 cup black beans, cooked ~ 300g
  • 1 can sweet corn ~ 250g
  • 2 cans pureed/crushed tomatoes ~ 500g
  • 1 tbsp paprika powder
  • 1 tsp chili flakes optional
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • salt and pepper


  • Dice the onion and mince the garlic. Remove the seeds from the chili (or leave them in if you like it spicy!) and mince as well.
  • In a large saucepan, saute the onion, garlic and chili for 2-3 minutes. Add water if necessary to prevent burning.
  • Next, add in the tomato paste, cumin, paprika, cayenne pepper and chili (optionally, depends on your preferences). Stir and cook for another 1-2 minutes.
  • Deglaze with water and crumble in the tofu. Cook for 2-3 minutes.
  • In the meantime, chop the zucchini into bite-sized pieces.
  • Add the black beans, zucchini, sweet corn and crushed tomatoes to the saucepan. If there is not enough liquid, fill up with water. Cook for 10-15 minutes until the chili has thickened.
  • Finally, add salt and pepper to taste.
  • Serve with some vegan sour cream, rice, or tortilla chips.