Mild Squash and Tofu Chili

Name: Mild Squash and Tofu Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb squash, peeled and cubed (about 4 cups); 1 block Soykei tofu (454 g), drained and crumbled; 1 carton Campbell's broth (900 ml); 1 onion, chopped; 2 garlic cloves, minced; 1 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp mild paprika; 1/2 cup corn kernels (frozen or canned); Salt and pepper to taste

Published October 17, 2026

Photo : Leo Ni / Unsplash

Prep10 min

Cook25 min

Total35 min

Servings4

Here's a completely mild chili designed for busy families. The squash melts into the sauce and the tofu soaks up the broth. Serve with rice or Dare crackers, and everyone is happy.

In this week's flyercourgestofubouillon

Ingredients

Number of servings4

Ingredient	Amount	Metric
squash, peeled and cubed	1 lb	455 g
Soykei tofu, drained and crumbled	1 block	455 g
Campbell's broth	1 carton	900 ml
onion, chopped	1	1 piece
garlic cloves, minced	2	2 piece
vegetable oil	1 tbsp	15 ml
ground cumin	1 tsp	0 g
mild paprika	1 tsp	0 g
corn kernels	½ cup	75 g
salt and pepper	to taste	—

Directions

In a large pot, heat oil over medium heat. Sauté onion and garlic for 3 minutes until tender.
Add crumbled tofu, cumin and paprika. Cook for 5 minutes, stirring.
Add squash cubes, Campbell's broth and corn. Bring to a boil.
Reduce heat, cover and simmer for 20 minutes, until squash is tender.
Season with salt and pepper. Serve hot with rice or Dare crackers.

Mild Squash and Tofu Chili

Ingredients

Directions

Nutrition facts (per serving)

Equipment

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