Need an easy, hearty, and tasty recipe to cook for dinner? Well, I have the perfect one for you. This creamy white bean tofu chili is the perfect comfort food. The crockpot makes cooking so incredibly easy! All that is required is minor prep, allowing it to self cook for a few hours, adding in a few more ingredients at the end and voila – it’s magic!
Notes & Tips
Before we get started with the recipe, I’d like to share a few notes and tips that might help.
For this recipe, I used a super firm, already pressed tofu. This means that the water was already drained and the tofu was pre-pressed. You, of course, can try pressing your own tofu, however, this texture is very thick and when cooking long hours in the crockpot it doesn’t turn into a mush. It gives the chili a true “chicken” like texture. Personally, I am not a fan of mushy tofu (unless we are making a cheese-cake, I mean who doesn’t love cheese-cake).
Before adding the tofu into the crockpot, shred the tofu by placing it in a food processor and pulse for about 4-5 times until giving it a crumbly but chunky texture. If you do not have a food processor, try shredding it by slowly ripping it and crumbling it by hand.
I had a difficult time finding a prepackage ranch seasoning that did not contain dairy. Franks RedHot did show up to the game though. If you do not have this in your local store, you can either try making a ranch seasoning from scratch or if you find a regular ranch seasoning that is vegan, but it doesn’t have the spice to it, simply add 1/4 tsp of cayenne to your chili when adding all the other spices to the crockpot.
Let’s get to the recipe!
Crockpot Creamy White Bean Tofu Chili
- 1 tbsp + 1 tsp of Franks RedHot ranch dip
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- Two 15oz cans of Great Northern Beans (drained & rinsed)
- One 15oz can of diced tomatoes (drained but not rinsed)
- One 16oz packet of Super Firm Tofu (pre-pressed & drained)
- 2 cups of low sodium veggie broth
- 1 1/2 cups of fresh or frozen corn
- 2 medium-size russet potatoes (peeled & cubed)
- 1 jalapeno (diced with seeds)
- 3-5 cloves of garlic (minced)
- 1/2 cup of plant-based cream cheese (I used the brand Tofutti)
- 1/2 cup of plant-based unsweetened half and half (I used the brand Califia BetterHalf, you can also substitute coconut or cashew milk)
- Juice from 1/2 a lime
- In a food processor, slightly pulse the tofu for about 4 to 5 times until it has a shredded “chicken” like texture.
- Spray the bottom and edges of your crockpot lightly with olive oil.
- Turn the heat onto high.
- Add the broth, beans, potatoes, tomatoes, tofu, corn, garlic, jalapeno, along with all of the seasonings and give it a good couple of stirs.
- Put the lid on, and cook on high heat for about 4 to 5 hours.
- After about 4 to 5 hours of cooking, stir in the cream cheese, half and half, and lime juice.
- Let this cook for another 15 to 30 minutes.
- Turn the heat on warm or serve right away!
Enjoy this tasty comforting chili! Feel free to top with whatever toppings you love, I chose sriracha and cilantro. Please leave a comment below to let me know how it turned out for you.