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Vegetarian Chili

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 3 1/2 lbs Extra-Firm Tofu preferably frozen and thawed, crumbled, or chopped to resemble ground meat

  2. Cooking Spray

  3. 2 Cups Celery, diced

  4. 1 1/2 Cups Button Mushrooms, quartered

  5. 1 1/2 Cups Zucchini, diced

  6. 1 1/2 Tablespoon Chili Powder

  7. 1 Teaspoon Ground Cumin

  8. 1 (28-oz) Can of Diced Tomatoes with Green Chillies

  9. 1/8 Teaspoon Salt

  10. 1/4 Teaspoon Ground Black Pepper


With a paper towel or kitchen cloth, pat dry crumbled tofu and set aside. Heat up a medium pot, lightly coat it with cooking spray, and saute tofu for 1 to 2 minutes. Add celery, mushrooms, zucchini, chili powder, and cumin. Toss together. Add canned diced tomatoes with green chilies, salt, and pepper. Add just enough water to submerge by 1 inch. Simmer for 20 to 25 minutes and continue to add water to chill if it becomes too thick or evaporates. Divide chili into 4 equal portions, about 2 1/2 cups of chili per serving. Enjoy.


Tofu has a variety of health benefits and it is a popular food for vegetarians. Tofu is a complete plant protein and even contains antioxidants.

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