Photo of Chocolate tofu chili by WW

Chocolate tofu chili

Points® value
Total Time
4 hr 45 min
35 min
4 hr 10 min
Packed with vegetables and flavour, the chili gets its depth from chocolate without tasting overtly like chocolate. For a little ZeroPoint heat, add 1 or 2 finely chopped jalapeños. Thinly sliced radishes make a pretty garnish.


Cooking spray

5 spray(s)

Cumin seeds

2 tsp(s)

Extra firm tofu

1 pound(s), cut into 2-inch cubes

Canned diced tomatoes

28 oz

Canned low sodium red kidney beans

15 oz, drained


1 large, chopped


2 medium, chopped


2 stalk(s), medium, chopped

Bell pepper

2 item(s), medium, red variety, chopped

Fat free reduced sodium vegetable broth

1 cup(s)

70-85% dark chocolate

2 oz, chopped

Unsweetened cocoa powder

2 tbsp(s)


4 clove(s), large, finely chopped

Chili powder

1 tbsp(s)

Kosher salt

1 tbsp(s)

Crushed red pepper flakes

1 tsp(s)


  1. Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
  2. Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
  3. Yields 1 1/2 cups per serving.