A vegetarian chili.

Another open-ended one-pot recipe. Two cans of beans should work in place of the dried beans, but I haven’t tried. Step 1 might be best done the day before.


  • 1 1/4 cups of dried beans (any kind, or a mix, works), soaked overnight
  • 1 package extra firm tofu, drained and crumbled
  • 1 cup mushrooms (button, shiitake, maitake/hen of the woods, etc.), chopped
  • 1 large onion, chopped
  • 3-4 garlic cloves, minced
  • 1 large green pepper, chopped
  • 2-3 tomatoes, chopped
  • 1/2 can tomato paste
  • 1 Tbsp oil
  • A chili kit of choice, or the list below
  • lime, scallions, and cheese for garnish, to taste

If not using a chili kit:

  • 4 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp or so thickener of choice (optional; some kind of starch or flour)


  1. simmer the beans in lightly salted water until tender, about 45-60 min. Reserve about 3 cups of the bean broth.
  2. fry minced garlic in oil
  3. saute onions and peppers with garlic once the latter begins to brown
  4. add tomato once onions and pepper become translucent and soft
  5. add tofu, mushrooms, and tomato paste once tomato is soft
  6. when everything is combined together, add spices, beans, and reserved broth.
  7. simmer for a few minutes, adjusting the thickness with water or thickener. If adding a thickener, it may have to be simmered for longer. At this point I sometimes add a cup of farro or quinoa, and say that it’s ready when that cooks.

Garnish and serve as you would regular chili.