It has been nose nippingly, fingertips feel like they’re falling off, wonder why I don’t own snow pants, scarf wrapped high enough to meet my hat, so that I just have a wee slit to see through, kinda cold this week. That and I seem to have one of those never ending colds that don’t want to go away, no matter how much I ignore it. (I admit there are better cold remedies).
So between the two colds, all I wanted was something insanely delicious, hearty, satisfying, a big ol’ pot of warm me up from the inside. And then it happened, I made The Best Vegan Chili Ever!!!
See what I mean? Don’t you just want to bite that spoon!?
No really, this is serious stuff friends. This isn’t the first pot of vegan chili I have ever made, I’ve done many of those three bean chili, which are good, but they never feel particularly special to me.
But this time, the colds must have sparked some mad scientist creativity, because I decided to use a similar method to prepare tofu that I use in my Tofu Bolognese. The key is that the tofu is dried out in the oven, and once you stir it back into the sauce, it gets this gorgeously chewy, amazing, can’t stop eating texture. I did that in this chili and it was seriously the best idea ever.
This vegan chili is bursting with gorgeous spices, the double bean action makes for some scrumptious heartiness, the rich, simmered tomatoes, and that chewy, totally addictive tofu. I’m so in love!
Just with all chili, this vegan chili was so scrumptious freshly made, but was ever better the next day, when my friend Eleanor came over and we played the board game Hive, (which I’m totally addicted to). It’s like Dominoes but cooler. I highly recommend if you are looking for a good two player game. It was a fab night! I think chili and board games night might just be a new regular in my house.
To make the best vegan chili ever: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to a simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
In the meantime, prepare the tofu crumbles. Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn.
You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture. Mmmmmm tofu crumbles. I can’t help but eat a few right from the pan, but I seriously have to control myself as I may eat them all!
When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the chili for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy.
Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired. The best vegan chili ever!!! I’m so excited, I need to make another pot ASAP.
So much better than your average vegetarian chili! The secret ingredient takes it to the next level. Easy to prepare and everyone (vegan or not) will love it.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 28 oz can diced tomatoes
- 1 19 oz can black beans (2 cups) , drained and rinsed
- 1 19 oz can kidney beans (2 cups), drained and rinsed
- 1 cup water (plus more if needed)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/4 - 1/2 teaspoon cayenne powder
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 350g block extra-firm tofu
- For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
- For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
- Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy. Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired.
Bon Appetegan!
Sam.
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I made this Chili yesterday and Waww sooo yummy heaven food!!!
Thank you so much to share it , One of my favorites so far! ( I have made one more of your recipes, tasty as well)
Thank you, thank you, thank you! 🙂
You’re most welcome, Johanna! So happy you loved it 🙂
Had this tonight. A-MAZING! Chili is our Halloween tradition and this chili is better than what we usually make. Love it!! So glad we don’t have to give up everything now that we are vegan. Thank you!
You’re most welcome, Stefani! So happy you enjoyed it so much 🙂
Hello! that’s Livia from Italy 🙂
I was going to make this recipe tomorrow. It could be ok to use a silken tofu soft? Is there any trick to make it harder? thanks x
Hi Livia,
No silken tofu won’t work. Only extra-firm tofu will work for this recipe. Hope that helps!
Today is my second day trying to go vegan and I made this and it is DELICIOUS! I do have a question though, how many days can this last in the fridge? I live alone and it might take me a while to finish it all! ^_^
Welcome to your new veganism, Karina!!! So happy you like the chili so much. It should last about a week in the fridge, or you can freeze it. So glad you found my blog, let me know if you ever have any questions or need any support 🙂
This really is the best chilli ever! Thank you so much for this recipe. It’s the easiest one ever for something that is normally so complicated. I did add mushrooms though, and it was great. Thank you again.
So happy you love it so much, Milla! Mushrooms sound like a great addition 🙂
Hello! This is yvonne from Holland. I just put it all in my slow cooker as I have 10 of my friends coming over for a girlie catch up tomorrow evening. I’m the only Vegan, so I wanted a crowd pleaser. I’ll let you know how it went!!!! Ps: If I’m correct I can put the tofu in as soon as it’s ready and just leave it in over night correct?? Of should I add them just before serving? Thank you!!!
Yay! I hope you and your friends love it, Yvonne. Yes, you can put the tofu in as soon as it’s ready. It will stay lovely and chewy overnight. 🙂
I’m an omnivore and had a dinner party for myself and 5 others, 2 of whom are vegetarians. All I got the whole night from all guests were compliments on how amazing the chilli was! People kept asking me for the recipe and I gladly gave it to them. Definitely make it with the cornbread recipe on here as well. It was incredible and went so well with the chilli. Although the chilli recipe says it serves 8; to be safe, I’d say it would make 6 people more than satisfied.
Also, the only things I changed were that I added the garlic a bit after the onions because minced garlic tends to cook faster than the chopped onions. I also added a splash of white wine to the onions and garlic around 30 seconds before adding the rest of the ingredients. 5 stars. I’d definitely do it again!
This sounds like a fabulous dinner party you had, Rob! So happy you and everyone loved everything so much 😀
I made this last night and as my vegetarian daughter said “it was the bom diggity!” The tofu crumbles add texture and taste great but not in a faux meat way which we hate. I could have just eaten the tofu crumbles by the handful. This will definitely be a regular favourite. Thanks for the recipe.
Hahahaha! Love it. Sounds like something I would say! 😀
I am so happy I came across this recipe because this is the best chili I have ever had in my LIFE!! I couldn’t find the nutritional yeast anywhere, but it turned out fine without it. I will mention I made a couple adjustments. I added a large green bell pepper, for added veggies and color. I also added some sweet corn which made it so good. For spices, I used a hot Mexican chili powder instead of traditional. This recipe is definitely a new favorite and I will be making it very often! Thanks for sharing it 🙂
WOW!!! Can’t get a much better review than that!! So very happy you enjoyed it, Caitlyn. In case you ever want to pick up some nutritional yeast you can always find it on amazon. 🙂
I plan to make this tomorrow. Can this be frozen?
Thanks
Jamie
Tofu gets kinds of a spongey texture when frozen, which is ok, but not ideal for this recipe. I would recommend not freezing it. It can be made a couple days ahead of time, however. Enjoy!
I made this tonight for a group of friends. Everyone loved it! I’ll have to make a double batch next time, because there wasn’t a drop left over!
Haha! That’s a great problem to have. So happy everyone loved it!
Just wondering what size block of tofu you use? Over here (in Australia) it’s typically sold in 250g or 500g blocks. I would love to try this recipe, just not sure what size to use. Thanks in advance!
Oh, I didn’t know they were different sizes in other places! I used a 350g block of extra firm tofu. 🙂
Thank you so much! I look forward to trying this recipe soon.
Hi Sam!
I tried your vegan chili last night and was BLOWN AWAY! Im not even a chili person but saw the recipe and had to try it. It was AWESOME! Every bite was a party in my mouth! It was so filling too, that after one (large) bowl, I was full and didnt even have to snack all night like usual..lol I brought some to a friend who isnt vegan and she was impressed. Thanks so much for all these great ideas! (Forgot to soak cashews last night so will have to wait for tomorrow to try sour cream too!)
Woohoo!! Can’t get a much better review than that. So happy you loved it so very much Gina!
OMG! I made this tonight! So good. I typed it with vegan cheese, sour cream, fresh avocado, fresh jalepano slices, cilantro, scallions (because I didn’t have chives) and a squeeze of fresh lime. Delicious!
Woohoo!! Thrilled you loved it so much, Cheryl! I love all your topping options 🙂
this really is the best chili ever!
Hahaha, love it. So happy you agree, andy 🙂
Ummmm….yes…this absolutely is the best vegan chili ever. Since “converting” in October….we’ve tried many recipes which although having their own merits…..didn’t “wow” us like this one! Our program is also restrictive on sodium and oils so I made ours with all “no salt added” tomatoes and beans, used coconut aminos in place of the soy sauce, and used no salt added vegetable stock in place of the olive oil. Still tons of flavor and so yummy. The tofu crumbles are a game changer for me…..thanks so much for that fantastic idea!!!! Now I’ve been inspired to create a crumble that will work in a few of our favorite family recipes!! 🙂 Wish me luck! And thanks for the inspiration!
Woo hoo!! SO thrilled you loved it, Wendy, and were able to make your own adaptions 🙂 I wish you luck, and I hope you enjoy many more of my recipes!
Yum. Made this for dinner last night and my skeptical hubby called it a win! Of course, he added copious amounts of smoked paprika and cayenne to his bowl, but the rest of us don’t love spicy things, so I held back a bit on the spices when I made it. I also had some shredded carrots, green onions and bell pepper left over from something else and added them. I had no idea that tofu crumbles could be so yummy… what a treat that’ll be to play with – maybe sausage spiced crumbles for pizza toppings?!
I love your blog and use your recipes heavily in this plant-based food journey I’m on… thanks so much for sharing your gift!
Oooh I love the idea of sausage crumbles! Gonna try that myself. So happy my recipes are helping your journey and that you love the chili! 😀
I did make sausage crumbles… but I used lentil and walnut meat instead of tofu (I changed the spices/extras from a taco recipe). It made some killer pizza wraps along with other toppings and your stretchy mozzarella. It’s so much fun to experiment! 🙂
Oooo sounds delish! Yes, experimenting is so much fun, that’s basically why I started a blog!! haha
Oh my goodness!! I just finished making this chili and it is AMAZING! I had half the amount of diced tomatoes so to make up for some of it I added an 8 oz package of mushrooms, diced. The tofu technique is just brilliant. This is now my new regular chili recipe. So so simple!
Wohoo!!! SO thrilled you love it so much, Allison! Thanks for the lovely comment, totally made my day 😀
When I saw all the comments on this recipe, I knew I just had to try it. Did a couple of tweaks to accommodate for personal taste (added more cayenne pepper and smoked paprika) but this was just so good!
Tasted the tofu crumble while I was baking it and it took quite a bit of effort to just stop cooking the chili and just eat all of the crumble by itself. Thank god I didn’t, but I’ll probably cook more tofu next time.
Thanks for the great recipe and I can’t wait for your cookbook!
That is the problem with this recipe, the tofu crumbles are so good they get eaten before they even make it to the pot!! So happy you loved the recipe Jane, and I can’t wait for my cookbook either!! 😀
Okay, I’ve always made a good chili, but wanted to try the tofu crumbles and had a pot of stewed tomatoes/vegetables I wanted to use (replaced the canned/water) and I have to say….. This is THE BEST VEGAN CHILI EVER!! I would actually say this the best chili ever, period! Just the perfect blend of spices and the tofu crumbles added a wonderful texture. My newly veg husband said “keep this recipe”! Thank you so much! Can’t wait to try the vegan sour cream to top it with!
Yay!!! Sometimes I get nervous when I label recipes “the best ever” because I don’t want to mislead. But whenever I do that, it’s because I really feel strongly that it is indeed the best one I’ve ever had. It makes me feel like a million bucks when marvellous taste testers such as yourself, Linda, agree! So happy you and your husband loved it so much. Thanks for your comment, it put some pep in my step for the day 😀
I made this Chili last night and I will now be using it instead of what was a very good recipe. This is just outstanding. The tofu crumbles and the little bit of brown sugar make all the difference. My only modification (and those of us who love to create and cook ALWAYS have to tinker) was that I used one small can of low-sodium (6 oz) V8 juice and water to equal one cup liquid. This was really outstanding and will be replacing my old recipe at any chili bar events. Tonight I am going to try your celery soup – throwing in the cashews is genius! I may use a potato instead of flour to thicken.
So happy you loved it so much, Joanne! Thrilled and flattered that you found it outstanding 😀 Haha, yes, I’m sure you won’t be surprised that I’m always a tinkering with recipes as well, so I totally get that! I hope you enjoy the celery soup as well! Thanks for the lovely comment, it totally made my day 😀
HI Sam! We just had this for dinner and all 5 of us gave it thumbs up! I’ll admit, I was nervous about the tofu as I’m not a huge fan, but, as always, you did not let me down! The baked tofu really did have a meaty texture and I thought the flavor were balanced just right. Also…super easy! That’s the second most important thing to me after taste. So, keep do in’ what you’re do in’ girl…you’ve got a real gift!
Yay! So thrilled you loved it Rebecca 😀 And thank you so, so much. Making recipes is favourite thing to do, so I’m so happy when they are so well received!
Scrumptious. One of the best chilli recipes I have tasted.
Thanks Sheryl
Woohoo! Love it! Thanks for the comment Sheryl 🙂
I want to make this chili this morning but not have it until dinner tonight. Does the tofu crumbles’ texture hold up or is it best to serve right away?
They totally hold up, it’s not a problem. Some people have said they like the chili even better the next day. Enjoy! 😀
Thanks!
Okay, I just made the chili and ladled a tester bowl so I know what to expect. Great flavor! Honestly the best vegan chili I have ever made!
I cut the oil in half (only used it for the tofu crumbles) and cut the salt in half also. Definitely making this chili again!
Woohoo!! Love that you thought it was the best too! 😀
I made this delicious chili on Tuesday as my meal prep for the week and I love it – looking forward to having it all week long (my Friday is on Sunday lol). The chewy tofu is so yummy, such a great idea, Sam! I used chipolte chili pepper instead of chili powder so mine is VERY spicy lol – thank goodness for vegan sour cream to balance it out a little. This is my first time making chili, ever – thanks for the awesome recipe! I’ll definitely be making it again and again and again lol. 🙂
Yay! So happy you love it so much. Yours sounds delightfully spicy! Yum 😀
Would the tofu method work with frozen tofu?
If the tofu was thawed and drained first, yes, I think it would work, but frozen tofu gives a different texture so the end texture would be different. Not sure it that’s a good thing or a bad thing, let us know how it turns out if you give it a try 😀
Made this tonight and even my carnivore husband (he’s coming around VERY slowly). This will be a regular winter meal in my house. Love tofu crumbles. Will make them for spaghetti, too.
p.s. Also made the doggie biscuits tonight. I’m on a roll.
OOps! Always proofread. Even my carnivore husband LIKED IT!
Hahaha! I got it either way! So happy to hear that, woo him with deliciousness! The best way! Haha. Hope you’re pooch liked the treats!
Niko loved them. I gave some away to Tulip, who just got snipped yesterday. She needs extra loving care.
Yay!
Your timing is impeccable. This is exactly what I’ve been wanting for dinner.
Thanks!
Woohoo! I think I am getting better and better at reading your mind Bethery 🙂
Just stumbled on your site this morning looking for a good Pho recipe. So happy I did! Just beautiful. I love chili recipes and your technique with tofu. I usually use a press to get a firmer texture, but this sounds great. One of my favorite ways to entertain is with a chili bar. I include a vegan cornbread and huge bowls so guests can ladle their chili over it. One of the favorite toppings is black olives.
Aww thank you Joanne, and welcome 🙂 I press tofu sometimes as well, but drying it out in the oven like this, gets a very chewy cool texture. I hope you love it as much as I do. I definitly have to put a cornbread recipe on my list of recipes to-do, good idea!
OMG! I LOVE THIS CHILI!! It is the best chili I’ve ever made and it’s vegan. I am going to credit it for my great dreams last night, my happy mood this morning (I knew there was chili for lunch!) and for making everyone at work wonder how on earth vegan chili could smell so good.
I cannot say enough about it .. I loved it before the tofu went in (which it was lucky to make it in there and not have me eat all of it off the baking sheet), but put them together .. no words. And today it was even better, as predicted. 🙂
I didn’t use any toppings, but I did add a little butternut squash queso-ish dip (vegan) and it was amaze-balls. I will be making this for family gatherings, I can already tell.
Thank you SO MUCH (sorry you were under the weather, but damn girl .. it worked out!) for sharing. 🙂
XO
Dawn in California
Hahahahaha! That’s so awesome, Dawn. Thrilled you loved it just as much as I did!! Thanks for your fabulous comment 😀
Hi Sam, I’d like to try this recipe, especially since my boyfriend and I LOVE the tofu bolognese!
However, I was wondering if I could sub the diced tomatoes for crushed tomatoes?
That’s what I currently have in the pantry, and I was hoping to avoid the grocery store this weekend :}
Let me know!
Hi Sara,
So happy you love the bolognese! Sure, you can make that sub, the chili will likely be saucier and it won’t have any tomato chunks in the chili (which I always like). I would recommend reducing the water a bit so that it doesn’t get too saucy. Enjoy!
Thanks for the reply, Sam!
I decided to venture out in the snow to get some diced tomatoes so I can make this recipe properly and not miss out on those tomato chunks!
I’ll let you know how it turns out — I am pretty excited to take chili for lunch all work week long :}
Haha, I hope the chunks were worth it!! I was pretty pumped when I had that big pot of chili hanging around… it didn’t last long tho. Haha
Made this for dinner tonight. Added some extra veggies and the flavor was awesome! My new go-to chili recipe!
Woohoo! So happy you loved it so much Julie 🙂
Hi Sam,
Thank you for this interesting recipe. I follow your blog via bloglovin since a year and tried several of your recipes and liked them all.
Now I have a question. As I am a German I have no idea how big a block tofu is in Canada? Could you tell me the weight, so I can bring it in German metrics. Thank you very much.
Daniela
Hi Daniela from Germany! A block of extra-firm tofu here is usually about 350 grams. I hope that helps and that you enjoy the chili when you get to making it 🙂
Thank you very much Sam for your quick response. I’m sure I will enjoy!
I’ve never been a huge chili fan but something about this recipe drew me in and made me want to try it, and I’m so glad I did. This was absolutely delicious! I made it last night and couldn’t wait to have it again for dinner tonight. It’s so flavorful and hearty and completely satisfying. I added some avocado and ate the last few bites with tortilla chips which really made it feel like a treat 🙂 Thank you SO much for this recipe. It’ll certainly be one of my new go-to recipes when I want something easy and delicious!
I’m so very happy you tried it Katelyn, and even happier that you loved it! Avocado and tortilla chips sound like fantastic additions! So happy it has become one of your new go-to’s 🙂
Sam,
This chili rocks. There’s a party going on in my mouth lol
Your recipes are the very best.
Thank you.
Please let us all know when your amazing cookbook comes out.
5 stars+++
Ahaha! That sounds like an awesome party! So happy you love the chili. No worries, I will definitely make a big fuss when the cookbook comes out 😀
This recipe looks like a winner! I like the technique you used to make the tofu a bit dryer and change its texture.
I’m definitely trying it soon, thanks!
Thanks Thomas! That tofu technique is my favourite! Makes it so chewy and scrumptious 😀
Wonder why you didn’t use TVP. I make a mean vegan chili and that is what I use. I may try your way, but without the olive oil. I don’t add oil to anything.
I’m not a big fan of TVP personally. I also think tofu is usually more readily available, and I can control the texture/flavour to my liking.
What do you use for your vegan sour cream? This looks amazing!
Thank you Jenn! I actually used my own homemade vegan sour cream which will be in my cookbook when it comes out. I felt guilty making you guys wait tho, so I did mention it! Eeek! Haha.
Can’t wait to try this!!!
Woot woot! Enjoy Mary 🙂
Sam, you read my mind! I’ve been craving for a dish like this and can’t wait to try it out. I, too, have tried other vegan chilis and they always disappoint but I know you won’t let me down 🙂
Yay!!! Your mind has delicious thoughts! Haha. I hope you love the chili as much as I did 🙂
I tried this recipe last night and loved it! It’s so hearty with complex flavors and a perfect level of heat. I ended up subbing out black beans for adzuki beans as they’re less gassy and improve digestion and cardiovascular health. I was also glad to find a use for the leftover vegan sour cream I made last week to go with your quesadilla recipe. This recipe may take longer to cook than most of your recipes but considering how many meals you get out of just one batch, it’s definitely worth the effort!
Woohoo! So thrilled you love another recipe, Rebecca! Chili is such a great leftover as well since it tastes even better the next day. 😀
Your chili recipe sounds delicious, however it looks like it is very high in sodium. Do you know what the recommended amount of sodium is? I always heard that too much sodium is unhealthy?
I think less salt is probably always best health wise. You can read more here. If you would like to lower the sodium in this recipe, simply omit the salt and soy sauce. Enjoy!
This looks great, and I love the tofu crumbles and the fact that they aren’t just tofu…crumbles. Yay extra flavor!