This Vegan Tofu Tequila Chili is a protein packed meatless chili recipe that is perfect for game day. 

Chili is one of my favorite meals. Once the weather starts too cool off in the fall, I start adding different chili recipes to my meal plan. I love making different variations of chili throughout the fall and winter. Chili is just one of those foods that's perfect for a cold night or for entertaining on game day.

Today I am sharing one of my favorite chili recipes: Vegan Tofu Tequila Chili. This chili recipe is easy, packed with plant-based protein and great for meal prepping.

My secret ingredient in this chili recipe is tequila. Tequila adds a really nice depth of flavor to the chili. Just like cooking with wine, you want to use a good quality tequila that you would drink. This will give you with best flavor.

After the chili has simmered on the stove for a hour, the chili gets a little brightness from fresh lime juice and cilantro. You can also add in a splash more tequila if you want a little more punch to your chili.

Top the chili with your favorite toppings. I like to serve this Vegan Tofu Tequila Chili  with tortilla chips, diced avocado, more lime juice and chopped cilantro.

Continue to Content

Vegan Tofu Tequila Chili

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

This Vegan Tofu Tequila Chili is a protein packed meatless chili recipe that is perfect for game day.

Print

Ingredients

• 1 Tablespoon Vegetable Oil
• 1 Large Yellow Onion, diced
• 1 Red Bell Pepper, seeded and diced
• 4 Garlic Cloves, minced
• 1 12 Ounce Package Firm Tofu, pressed and drained
• 2-4 Tablespoons Chili Powder*
• 2 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Oregano
• ½ teaspoon Salt, plus more if needed
• ¼ teaspoon Black Pepper
• ¼ Cup Tequila
• 1 28 Ounce Can Diced Tomatoes
• 1 ¼ Cup Vegetable Broth
• 2 15 Ounce Cans Kidney Beans, rinsed and drained
• 1 Cup Frozen Corn
• 1 Tablespoon Lime Juice
• ½ Cup Chopped Cilantro
• ½ teaspoon Agave Nectar
• optional: an additional 1 tablespoon of tequila for an added punch

For Serving:

• Diced Avocado
• Lime Wedges
• Chopped Cilantro
• Tortilla Chips

Instructions

1. Heat the oil in a large dutch oven or soup pot over medium high heat. Add the diced onion and pepper. Saute for 6-8 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Next crumble the tofu into pieces and add to the pot. Stir and cook the tofu for 7-9 minutes, stirring occasionally.
2. Add the chili powder, cumin, paprika, oregano, salt and pepper. Stir, making sure to coat all the tofu with the spices. Cook 1 minute. Deglaze the pot with the tequila.
3. Add the tomatoes, broth, kidney beans and corn. Bring to a boil then reduce to a low simmer and cover. Cook for 1 hour.
4. After the chili has simmered for an hour, add in the lime juice, chopped cilantro, agave, and the additional tablespoon of tequila if using. Taste and add more salt and pepper if needed.
5. Serve with your favorite garnishes.

Notes

For a milder chili, add two tablespoons of chili powder. For a spicer chili, add up to four tablespoons.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Xo Jeni