Cooking Wright with Donna: Spicy Veggie Chili with Tofu

Cooking Wright with Donna: Spicy Veggie Chili with Tofu

Hi Foodie Friends,

This has been one crazy summer!  Between travel softball in the beginning of the summer and moving into a bigger house at the end of the summer, there hasn’t been much time for cooking.  My life has finally settled down, looking forward to back to school, back to work and cooking.  Thank god for great friends that I have had the pleasure to taste their food and bring fabulous dinners for my family so we didn’t have to cook.  Spicy Veggie Chili and Tofu. Yum!

Cooking Wright with Donna:  Spicy Veggie Chili with Tofu

Spicy Tofu Veggie Chili, Cooking Wright with Donna/Photo by Donna Wright

Oh yes. Tofu.  I admit, I have never tasted Tofu. The only way I would taste Tofu, if I didn’t know it was in a meal.  That’s exactly what happened.  Midway through eating this wonderful meal, my friend says….”how’s that Tofu taste?”  Bah! I had no idea, I thought it was ground beef.  I was amazed on how I didn’t even know I was eating Tofu.  Will I try it again? I don’t know.  Sneak it in, I will!

Let’s talk about this Chili.  Amazing. Spicy. Colorful. Healthy. I would definitely put this chili recipe as one of my favorites.  With an array of different beans, kidney, cannellini, pinto, black, or whatever you have in your cubbard. Fresh tomatoes from your garden, Roma’s, hot house or cherry.  Lot’s of vegetables such as zucchini, squash, mushroom, corn or any variety you choose.   The spices are unique and will pack a punch to your chili.  A mix of garlic powder, chili powder, cumin, cayenne and onion powder.  Oh my, you will need to keep a loaf of bread near.  This concoction of flavors is a Vegetarian’s Dream!  The beauty of this chili is you can throw in any vegetable of your choice.  It’s a free for all!

So as look forward to Fall, this Spicy Veggie Chili with or without Tofu will be on the menu.  Feel free to tell me your favorite Veggie Chili recipe.  My favorite recipe is below, and I would like to thank my good friend Kelly for feeding my belly with this awesome dish!



1 onion chopped

2 cloves garlic minced

1 bell pepper chopped

1 eggplant cubed

1 squash cubed

1 zucchini cubed

1 cup mushrooms sliced

2 cans of tomato paste

1 can black beans

1 can kidney beans

1 can cannelini beans


1 tbsp. Cayenne

1 tbsp. Cumin

1 tbsp. Garlic Powder

2 tbsp. Chili Powder

1 tsp. Crushed Red Pepper

Salt and Pepper to taste


Saute onions and garlic with spices for 5-7 minutes.  Add peppers , zucchini, squash and eggplant.  Cook for about 3 minutes then transfer to large pot.

Over low to medium heat add tomatoes, beans and tomato paste.  Salt and Pepper to taste.  If you are using Tofu, cook separately first with some salt, pepper and garlic powder then add to chili.

If chili is too thick add some water to thin out.

Spicy Veggie Chili with Tofu.

Spicy Veggie Chili with Tofu.


The views and opinions expressed in Cooking Wright with Donna and by Donna Wright are not necessarily those of The Ballston Journal Online, its employees or subsidiaries.

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I'm a Realtor's Wife and Mom of three girls. I love to cook and wine is my best friend. Come into my kitchen and let me share wonderful, home cooked recipes with you. And wine of course.

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