At a glance

Two kinds of beans, tomatoes, peppers, and corn simmer into a plant-based chili topped with a cool tofu-lime cream.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 35 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 400 kcal
• Protein: 26 g
• Carbohydrates: 71 g
• Fat: 5 g
• Fiber: 20 g
• Sodium: 181 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 2 1/2 cups no-salt-added kidney beans, rinsed and drained (400 g)
• 2 cups no-salt-added black beans, rinsed and drained (320 g)
• 2 cups no-salt-added tomato sauce (480 g)
• 2 cups diced red bell pepper (300 g)
• 1 1/3 cups corn kernels (200 g)
• 1 large yellow onion, diced (180 g)
• 4 oz calcium-set tofu (120 g)
• 1/4 cup fresh lime juice (60 g)
• 5 garlic cloves, minced (20 g)
• 1 tbsp ground cumin (8 g)
• 1 2/3 cups water (400 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. In a Dutch oven over medium heat, cook the onion and pepper with 2 tablespoons water for 6 minutes. Stir in the garlic and cumin for 30 seconds.

2. Add the kidney beans, black beans, tomato sauce, corn, remaining water, and salt. Simmer partly covered for 22 to 28 minutes, stirring occasionally.

3. Blend the tofu with the lime juice and 2 tablespoons of hot chili liquid until smooth, adding another spoonful of water if needed.

4. Lightly mash some beans to thicken the chili, divide it among four bowls, and spoon the tofu-lime cream on top.

Sources

1. USDA FoodData Central — April 2026 data release