Mixed-Bean Chili with Tofu

This was a great chili. Nice and thick with just enough spice. My husband and I both loved it!

Delicious! It was easy to make and we loved the spiciness. We added corn and a little ground beef and sprinkled it with grated cheddar. Yum.

This was simply the best chili I've ever made! I used lean, ground turkey in place of the tofu and worked out perfectly. My family loved it so much, we're making a second batch tomorrow!

This soup was super quick and easy to make. It's hearty and satisfying, without being heavy. I increased the chipotle chile by about a tablespoon, and I doubled the spices for more flavor. I think next time I will add corn, or other veggies. Overall, a great recipe!! It's perfect for lunch!

Wow! This chili is great. Make it during the summer to take advantage of fresh produce from the Farmer's Market. I added 2 c. grated carrots, 2 chopped zucchinis, 1 chopped green pepper and 1 c. chopped celery along with the onions. I used 14 oz. of Naysoy firm tofu that I froze overnight and thawed just before sauteing it in the Dutch oven. Freezing tofu makes it crumbly, like ground meat. Be sure not to put oil in the pan before you saute the tofu or you will get splattered with hot oil. I substituted black beans for the red kidney beans - just personal preference. Really fresh and yummy. A nice change of pace.