Lentil Tofu Chili

GF V DF VG NF SF Oct 1, 2026

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Today I'm making a spin off my Slow Cooker Chili in 2 ways. Firstly, I'm going with lentils instead of beans to save someone from being a gassy girl at work. Secondly, I'm using a leftover block of tofu in my fridge as my main protein source instead of turkey or beef, which makes this chili both vegetarian and vegan.

LENTILS
- 1 lb (454 g) Lentils
- 5 cup (1200 g) Water
- 2 tbsp (24 g) Better Than Bouillon

TOFU
- 1 tbsp (15 g) Extra virgin olive oil
- 1 lb (454 g) Tofu, firm

VEGGIES
- 4 medium (600 g) Bell pepper
- 4 medium (600 g) Onion
- 4 tbsp (40 g) Chili powder
- 1 tbsp (10 g) Cumin, ground
- 1/2 tbsp (9 g) Salt

REST
- 28 oz can (792 g) Crushed tomatoes
- 14.5 oz can (410 g) Diced tomatoes
- 2 tbsp (30 g) Minced garlic
- 1 tbsp (5 g) Cocoa powder

1. Add lentil, water, and better than bouillon to a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium low, and let simmer (covered) for about 25 minutes, or until all the water has been absorbed. Transfer the cooked lentils to a large slow cooker.

2. Heat a large pan over medium heat with oil. When hot, add in the drained block of tofu. Let it sear without touching it for about 5 minutes to develop browning before mashing with a wooden spoon. Cook for an additional 5 minutes, or until the water has cooked off. Transfer the cooked tofu to a large slow cooker.

3. Meanwhile, cut your peppers and onions into a medium dice. Once the pan from the tofu is empty, add in your peppers and onions with chili powder, cumin, and salt. Add a splash of water, cover, and cook with occasional stirring over medium heat until soft, about 10 minutes. Transfer the veggies to a large slow cooker.

4. In your slow cooker, add crushed tomatoes, diced tomatoes, minced garlic, and cocoa powder. Mix with the lentils, tofu, and veggies.

5. Cover and cook on low for 8 hours.

https://www.poormanprotein.com/recipes/lentil-tofu-chili

Servings: 6
Calories: 505
Protein: 31 g
Fat: 9 g
Net Carbs: 67 g
Fiber: 17 g

Description

Time

Prep Time:

30 minutes

Cook Time:

8 hours

Total Time:

8 hours 30 minutes

Cost

Total Cost:

Cost per Serving:

$2.05

Ingredients

Serving(s)

Lentils

1 lb Lentils

5 cup Water

2 tbsp Better Than Bouillon

Tofu

1 tbsp Extra virgin olive oil

1 lb Tofu, firm

Veggies

4 medium Bell pepper

4 medium Onion

4 tbsp Chili powder

1 tbsp Cumin, ground

1/2 tbsp Salt

Rest

28 oz can Crushed tomatoes

14.5 oz can Diced tomatoes

2 tbsp Minced garlic

1 tbsp Cocoa powder

Instructions

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Add lentil, water, and better than bouillon to a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium low, and let simmer (covered) for about 25 minutes, or until all the water has been absorbed. Transfer the cooked lentils to a large slow cooker.

Heat a large pan over medium heat with oil. When hot, add in the drained block of tofu. Let it sear without touching it for about 5 minutes to develop browning before mashing with a wooden spoon. Cook for an additional 5 minutes, or until the water has cooked off. Transfer the cooked tofu to a large slow cooker.

Meanwhile, cut your peppers and onions into a medium dice. Once the pan from the tofu is empty, add in your peppers and onions with chili powder, cumin, and salt. Add a splash of water, cover, and cook with occasional stirring over medium heat until soft, about 10 minutes. Transfer the veggies to a large slow cooker.