Easy Three Bean Vegetable Chili


  • 1 pound firm tofu, frozen, then defrosted
  • 2-3 tablespoons chili powder, or to taste
  • 1 teaspoon cumin
  • 1 choppped onion
  • 3 cups broccoli, finely chopped
  • 2 1/2 cups fresh or frozen corn
  • 1 cup choppped mushrooms
  • 2 zucchini, finely chopped
  • 3-4 cloves garlic, chopped
  • 1-2 chopped green chilies, or to taste
  • 1 (28oz) can diced tomatoes
  • 1 (15oz) can pinto beans*
  • 1 (15oz) can black beans*
  • 1 (15oz) can red beans*

*no salt added or low sodium, rinsed and drained

green onions and/or cilantro for garnish (optional)


Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered for 2 hours. Serves 6.

If you prefer your chili with a little more kick, add cayenne pepper.

Eat Healthy and Thrive




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