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! đ 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:Â Preheat your oven to 350â (180â). 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! đ
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)
PRINT
PIN
Video
COMMENT
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 œ 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
- Œ - œ 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 350â (180â). 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.
Maureen Koplow says
I had asked about putting the cornbread on top of the chili and making it a casserole, but I decided to make the cornbread separately. The chili is amazing! I added chickpeas (because I love them), and I made extra tofu crumbles (because I knew I'd eat a bunch of them before adding them to the chili). I added 1/2 chopped red pepper and 1/2 chopped green pepper to the cornbread along with the corn kernels (to add some color to the cornbread). Everyone at the potluck loved it! My only complaint - there were no leftovers! Now I have to make another batch for myself, and freeze any extra.
Jess @ IDTLC Support says
Thanks for your review, Maureen! You were smart to make extra tofu crumbles! đ
Maureen Koplow says
Could I add your cornbread recipe on top and make it a casserole?
Barb says
Delicious!!!
Ali says
What does the nutritional yeast do taste-wise? I canât find it any store near me and was hoping it wouldnât be missed in this recipe
Jess @ IDTLC Support says
Hi Ali! Nutritional yeast gives food a cheesy nutty taste, which gives the tofu a rich and complex flavor for this dish. You can omit if necessary.
Amy says
It really is a delicious recipe thank you! Although next time I might need to double the tofu crumbles as they were so tasty I ate half of them during the cooking
Jess @ IDTLC Support says
Yes, common problem! We're so glad you enjoyed!
Moira says
Just make sure you use two large sheet pans. The first time I made it, I doubled the whole recipe and I made the mistake of cramming all the tofu crumbles in and they weren't browning - they were too crowded so they ended up clumping up. I ended up getting another sheet pan out and It was a bit of a hassle, but in the end it was worth it!
Bill in San Diego says
OMG! I know I'm merely repeating what others have said, but this is indeed the best chili I have ever made or eaten. (Sorry Mom.). I served it to a bunch of folks the other night one of whom is a strict vegan. He refused to beleve it was vegan until I produced the recipe!
Jess @ IDTLC Support says
Haha thanks for your review, Bill! Sorry to moms everywhere! đ
Theresa Bonin says
We loved this. Normally donât like meat substitutes but the baked tofu made this dish!
Jess @ IDTLC Support says
Wonderful, that's so great!
Andrea says
Loved this recipe! I used fire roasted tomatoes and used vegetable broth instead of water. So good! Thanks!!
Jess @ IDTLC Support says
Fantastic, thanks for sharing!
Gayle says
Excellent. I followed the directions with the exception of substituting great northern beans for kidney beans (because it's what I had on hand). I also took the advice of another poster and added 2 T of coco powder. The more I reheated it through the week, the better it got. This is my new favorite dish for tofu.
Jess @ IDTLC Support says
Wonderful! Thanks for sharing your review!
Krevmo says
Followed the recipe exactly, turned out delicious! So good I went ahead and got all the cookbooks đ
Jess @ IDTLC Support says
Wow! We appreciate your support!
Susan says
I have made this 3 times to rave reviews. I use a combo of tomato sauce and crushed tomatoes but other than that, I follow the recipe exactly.
Jess @ IDTLC Support says
We're delighted to hear it, Susan!
Cathy Thornburn says
Incredible. I usually freeze my tofu first, thaw, crumble and sauté with spices. This time I froze, thawed and followed your recipe. Fantastic result!
Janett says
This chili recipe is absolutely delicious!! i added a green bell pepper and mushrooms which I love... can't wait to buy your cookbooks...
A new vegan,
Janett
Jess @ IDTLC Support says
Fantastic! We are happy to hear it, Janett!
AC says
If you use 'Impossible ground beef' instead of tofu, do you still add in those spices that you'd use for the tofu?
Sam Turnbull says
I haven't tested it, but I would cook the impossible beef in a skillet, maybe with just a bit of seasoning, then add it to the chili. I hope that helps!
Sara says
The best chili I've ever had. Fullstop.
Jess @ IDTLC Support says
Awesome, thanks for sharing!
Nina says
Amazing recipe! I add two squares of dark chocolate and double the tofu and spices for a higher protein meal - also remove the black beans
Sara says
Interesting with the dark chocolate! I made this chili before and it's amazing
I was getting ready to do it again and saw your comment, so I might give it a try with chocolate and see what happens
Swashââ ïžB says
I added 2 tbsp cocoa powder for the mole effect.
Ashleigh says
My husband loves it! Said he canât even tell it doesnât have ground beef in it. Definitely will remake this!
I did add a bit of liquid smoke to the tofu and garlic/onion powder. Other than that, I followed the exact recipe
Sam Turnbull says
Wonderful!! So happy you loved it and thank you so much for the review đ
Nat says
Legit amazing chili. Spice proportions are just right, and the tofu actually does end up with this meaty texture to it. This is a recipe that I keep coming back to making because itâs straightforward and delicious.
Jess @ IDTLC Support says
Thanks for sharing your review!
olya m says
Another amazing and easy to prepare recipe! Thank you. Delicious!