Recipe: Tofu and Sweet Potato Chili

Recipe: Tofu and Sweet Potato Chili

If you're looking for a cozy and comforting meal, look no further than this tofu and sweet potato chili. Not only is it easy to make, with minimal prep time, but it's also ready in less than an hour. Plus, with comfort food staple ingredients like black beans, sweet potatoes, and cubed tomatoes, you can't go wrong. Just toss all the ingredients into a pot and let them simmer until the sweet potatoes are tender and the flavors have blended together. Serve it up with some shredded cheese or avocado on top for extra deliciousness. Trust us, your taste buds will thank you for this comfort food heaven.

Portions: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes


  • 15 mL (1 tbsp.) olive oil
  • 1 onion, finely diced
  • 450 g (1 lb) firm tofu, plain, cut into 1 cm (1/2 in.) cubes
  • 2 mL (½ tsp.) smoked paprika
  • 5 mL (1 tsp.) each ground chili
  • ground coriander
  • ground cumin
  • 1 L (4 cups) sweet potatoes, cut into 1 cm (1/2 inch) cubes
  • 2 cloves garlic, chopped
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
    250 mL (1 cup) frozen corn
  • 1 can 796 mL (28 oz) diced tomatoes, undrained
  • 500 mL (2 cups) vegetable broth
  • 2 cans 540 mL (19 oz) black beans, rinsed and drained
  • 125 mL (1/2 cup) tomato paste
  • 125 mL (1/2 cup) coriander leaves
  • Basmati rice, as a side dish
  • Sour cream, to taste


  1. In a large saucepan, sauté onion, tofu, spices and sweet potatoes in oil for about 5 minutes.
  2. Add garlic, peppers and corn and sauté for 3 to 4 minutes.
  3. Add tomatoes with their juice, broth, beans and tomato paste.
  4. Bring chili to a boil and cook over medium heat for 30 minutes, stirring often.
  5. Sprinkle with coriander leaves, serve with quinoa or rice and sour cream.

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*This recipe is not a creation of Ares Cuisine, it is a creation of IGA (photo included).


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