Author: This vegan chili recipe is a plant-based twist that tastes better than meat chili!!! You read that right. This vegan chili recipe has won 1st place at a chili cook-off competing against non-vegan recipes! 🏆 Packed with protein and fiber this award-winning vegan chili is not only perfect for game day or entertaining but also easy to make, full of good-for-you ingredients, and freezes beautifully for meal prep.
FEATURED COMMENT:
Oh my goodness! We made this for a family gathering. We have vegans and meat eaters. Everybody loved it. They scraped the pan clean. Our house smelled delicious long after it was gone. I've never been a chili fan and I loved it! It's the best I've ever tasted. Thank you for a chili recipe we all love! - Lisa
I've made my fair share of three-bean vegan chilis in the past, and while they're good, they never quite hit the mark. So when creating this recipe, I made sure it had that meaty chewy texture that makes chili so yummy, all while keeping it 100% plant-based.
The secret? Tofu crumbles. If you're new to this technique, get ready for a delightful surprise! I developed this technique in 2015, it involves taking extra-firm tofu, crumbling it, seasoning it, and baking it until crispy. Stirring these dried tofu crumbles into your chili adds an amazing chewy, meaty texture by absorbing some of the moisture. Trust me, once you try making tofu crumbles, you'll be hooked!
Now that you've mastered the tofu technique, the next key to perfection is to season this vegan chili recipe properly. No bland chili here-this recipe ensures a burst of gorgeous spices, hearty beans, rich simmered tomatoes, and perfectly seasoned tofu for that meaty chew. Plus, it can be made gluten-free and oil-free if preferred.
This easy vegan chili isn't just delicious; it's also incredibly simple. I love having a pot simmering away on the weekend for a week-long treat. Whether you're a seasoned vegan, a curious vegetarian, or a die-hard meat lover, you're in for a treat. Enjoy it on a cozy rainy day, freeze it for later, or bring it to a potluck-this vegan chili recipe is perfect for all occasions.
Common Questions:
How long does this chili last in the fridge? If kept in an air-tight container, chili can last up to 5 days in the fridge.
Can I freeze chili? Yes, you can. As long as the chili is kept in air-tight containers, chili will last up to 2 months in the freezer.
What is in this vegan chili recipe? Black beans, kidney beans, tomatoes, onions, garlic, olive oil, tofu (for that meaty texture), and a ton of spices including chili powder, cumin, brown sugar, smoked paprika, cayenne pepper, and salt.
What is the best secret ingredient for chili? Tofu. Yes, tofu. Trust me on this. The secret is that the tofu is seasoned and then dried out in the oven. Then when you stir it into the sauce, it gets this gorgeously chewy, amazing, can't-stop-eating texture.
Can I add red or green peppers to the chili? Absolutely. Personally, I am not a fan of the texture of peppers in chili, but if you enjoy them, chop up one bell pepper and add it along with the tomatoes and beans.
Can this be made in a crockpot? Yes. Sauté the onions and garlic in your crockpot on the sauté setting. Then add the tomatoes, beans, spices and cook it on the low setting for approximately 6-8 hours or on the high setting for around 3-4 hours. Add the tofu crumbles in at the end and continue to cook for another 5 - 10 minutes.
What is chili powder? Chili powder is a spice blend commonly used in Tex-Mex and Mexican cuisines, featuring ground chili peppers, cumin, garlic powder, oregano, and paprika. It provides a warm, savory flavor with mild to moderate spiciness and is versatile in dishes like chili, tacos, and stews.
How to make the best vegan chili recipe:
For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent and just begins to brown, about 5 minutes. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and then reduce to simmer and continue to simmer with the lid off for 1 hour, giving it a stir every now and then. If the chili gets too thick, add water as needed to reach your desired consistency.
For the Tofu Crumbles: Preheat your oven to 350℉ (180℃). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, mix nutritional yeast, soy sauce, and olive oil. Break the tofu into a few large chunks and add them to the bowl, then us a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in nutritional yeast mix.
Want to learn more about tofu and all the cool ways you can use it? Check out my full Tofu 101: Easy Tofu Recipes & Guide.
Spread the tofu crumbles evenly over the prepared pan. Bake for 40 - 45 minutes, 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 nicely browned. The smaller crumbles will be darker than the larger crumbles, and that's good because it will provide a variety of texture to the chili. Remove from the oven and set aside.
Once the chili has simmer for an hour, stir in the tofu crumbles into the chili and continue to cook for another 5 minutes. This will allow the tofu to absorb the sauce and become chewy. Serve hot with toppings of choice and a side of cornbread if desired. See notes for storage.
To make this vegan chili recipe gluten-free simply swap the soy sauce for tamari or another gluten-free alternative. To make it oil-free, check the recipe notes for instructions.
This vegan chili recipe is...
- meaty, chewy, and smoky
- filled with good-for-you ingredients
- spiced to perfection
- an award-winning recipe! 🏆
What to Serve With Chili:
- Easy Vegan Cornbread
- Vegan sour cream or plain vegan yogurt
- Tortilla chips or corn chips
- Vegan cheese shreds
- Chopped avocado or My Favorite Guacamole Recipe
- Chopped green onions or cilantro
- Lime wedges
- Chopped tomatoes or salsa
- Pickled or fresh jalapeno slices
- Rice or quinoa
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Best Vegan Chili Ever!!!
Servings: (makes 8 - 10 cups)
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Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 2 cans (28 oz/796 ml each) diced tomatoes, (6 ½ cups)
- 1 can (19 oz/ 540 ml) black beans, drained and rinsed (or 2 cups cooked beans)
- 1 can (19 oz/ 540 ml) kidney beans, drained and rinsed (or 2 cups cooked beans)
- 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
- ¼ - ½ teaspoon cayenne powder, (optional for spice)
For the Meaty Tofu Crumbles:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce, (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 block (12 oz/ 350 g) extra-firm tofu, drained (no need to press it)
Instructions
- For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent and just begins to brown, about 5 minutes. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and then reduce to simmer and continue to simmer with the lid off for 1 hour, giving it a stir every now and then. If the chili gets too thick, add water as needed to reach your desired consistency.
- For the Tofu Crumbles: Preheat your oven to 350℉ (180℃). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix nutritional yeast, soy sauce, and olive oil. Break the tofu into a few large chunks and add them to the bowl, then us a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in nutritional yeast mix.
- Spread the tofu crumbles evenly over the prepared pan. Bake for 40 - 45 minutes, 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 nicely browned. The smaller crumbles will be darker than the larger crumbles, and that's good because it will provide a variety of texture to the chili. Remove from the oven and set aside.
- Once the chili has simmer for an hour, stir in the tofu crumbles into the chili and continue to cook for another 5 minutes. This will allow the tofu to absorb the sauce and become chewy. Serve hot with toppings of choice and a side of cornbread if desired. See notes for storage.
Rebecca says
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!
Sam Turnbull says
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!
Sheryl says
Scrumptious. One of the best chilli recipes I have tasted.
Thanks Sheryl
Sam Turnbull says
Woohoo! Love it! Thanks for the comment Sheryl 🙂
Anita says
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?
Sam Turnbull says
They totally hold up, it's not a problem. Some people have said they like the chili even better the next day. Enjoy! 😀
Anita says
Thanks!
Anita says
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!
Anita says
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!
Sam Turnbull says
Woohoo!! Love that you thought it was the best too! 😀
Kari says
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. 🙂
Sam Turnbull says
Yay! So happy you love it so much. Yours sounds delightfully spicy! Yum 😀
Kari says
Would the tofu method work with frozen tofu?
Sam Turnbull says
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 😀
Bethery says
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.
Bethery says
OOps! Always proofread. Even my carnivore husband LIKED IT!
Sam Turnbull says
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!
Bethery says
Niko loved them. I gave some away to Tulip, who just got snipped yesterday. She needs extra loving care.
Sam Turnbull says
Yay!
Bethery says
Your timing is impeccable. This is exactly what I've been wanting for dinner.
Thanks!
Sam Turnbull says
Woohoo! I think I am getting better and better at reading your mind Bethery 🙂
Joanne says
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.
Sam Turnbull says
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!
Dawn says
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
Sam Turnbull says
Hahahahaha! That's so awesome, Dawn. Thrilled you loved it just as much as I did!! Thanks for your fabulous comment 😀
Sara says
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!
Sam Turnbull says
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!
Sara says
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 :}
Sam Turnbull says
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
Julie Whitehead says
Made this for dinner tonight. Added some extra veggies and the flavor was awesome! My new go-to chili recipe!
Sam Turnbull says
Woohoo! So happy you loved it so much Julie 🙂
Daniela says
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
Sam Turnbull says
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 🙂
Daniela says
Thank you very much Sam for your quick response. I'm sure I will enjoy!
Katelyn says
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!
Sam Turnbull says
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 🙂
samantha herrholtz says
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+++
Sam Turnbull says
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 😀
Thomas says
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!
Sam Turnbull says
Thanks Thomas! That tofu technique is my favourite! Makes it so chewy and scrumptious 😀
Judi Sweat says
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.
Sam Turnbull says
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.
Jenn says
What do you use for your vegan sour cream? This looks amazing!
Sam Turnbull says
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.
Mary says
Can't wait to try this!!!
Sam Turnbull says
Woot woot! Enjoy Mary 🙂
Rebecca says
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 🙂
Sam Turnbull says
Yay!!! Your mind has delicious thoughts! Haha. I hope you love the chili as much as I did 🙂
Rebecca says
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!
Sam Turnbull says
Woohoo! So thrilled you love another recipe, Rebecca! Chili is such a great leftover as well since it tastes even better the next day. 😀
Sandra says
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?
Sam Turnbull says
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!
Casey // Two City Vegans says
This looks great, and I love the tofu crumbles and the fact that they aren't just tofu...crumbles. Yay extra flavor!