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)
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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 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.
Donna says
My oh my this is incredible! I can see why you won first place in a chili cook off. Will definitely be my go to plant based chili. Even non plant based eaters loved it (which says a lot in my house). Thanks for all the goodness you keep putting out. You are my go to plant based blogger!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Donna!! đ
Renee Shafer says
I have made this recipe twice in a matter of a couple of weeks since discovering it. I followed the recipe exactly as written and it was so delicious and who knew tofu prepared per your instructions would turn out so "meaty". The first batch I made, my adult son who eats meat could not believe he was eating tofu. He said the texture was "spot on" in comparison to ground beef or ground turkey. My second batch, I doubled it because it's just that good. Thank you sooo much for this amazing recipe.
Jess @ It Doesn't Taste Like Chicken says
What a great review, thanks Renee!
Mary says
Iâm not such a fan of tofu, what is your recommendation on adding lentils?
Priscilla says
Probably a recommendation would be to look for a different recipe altogether. The tofu is really central to their recipe. Iâm not saying you canât find a good recipe for chili that uses lentils. Iâm just saying not to expect them to rewrite their entire recipe just because you are not a fan.
AJ says
Amazing recipe!! The tofu adds such a nice texture, and the recipe is very easy to follow. I had my mom make me the recipe while I had a long day at work, and she says it was very easy to make (especially as someone who doesn't make vegan food and has never cooked tofu before). It was delicious and I will be making it in my household many times to come đ
Jess @ It Doesn't Taste Like Chicken says
That makes us so happy to hear!
Vickie Lefler says
Every time I make this wonderful chili, which is pretty much weekly, my husband , who is a meat eater, comments âthat smells so good, is it going to be ready soon?â It really is the best chili ever and we both love it. Using your method of flavoring and baking the tofu is truly a game changer for non meat eaters! Thank you for developing this recipe!
Jess @ It Doesn't Taste Like Chicken says
That's amazing! Thanks for your review, Vickie!
Lisa says
can the recipe be made in an instapot ?
Jess @ It Doesn't Taste Like Chicken says
Other readers have tested it with success - about 10 mins in the Instant Pot.
Cindy Hall says
I do not like TofuâŠ.and this recipe is DELICIOUS. 5 stars all the way!
Jess @ It Doesn't Taste Like Chicken says
That's fantastic!
Cindy says
I just won 2nd place in a Chili Cook-off with this recipe! The only Chili that beat me was a Bison ChiliâŠthere were 24 variousChilis entered in the contest- all but 3 were meat based.The one judge that nixed me was a âmeat and potatoes onlyâ guy- he told me that himselfâŠI was very proud of my accomplishment all the same. The only changes I made to the original recipe is I added some diced pickled jalapeños into the Chili and topped it with vegan cheddar cheese
Jess @ It Doesn't Taste Like Chicken says
Congratulations on your win - that's fantastic news!
Jessics says
Great base of a recipe! I subbed brown sugar with date syrup, used veg broth instead of water and also added a little tamari/white miso paste. Thinking I will put a little liquid smoke, add the cayenne I originally skipped and top with avocado, cashew cream and a squirt of lime tomorrow lol. Next time I want to try a mixture of minced mushroom and walnut with the yummy tofu crumble. Point is, the possibilities are endless. And this is a great place to start! Excellent guide. Thank you!
Amy Munroe says
DELICIOUS!! Fantastic flavor! Easy to throw together. This is the only chili recipe I make now.
Rita S says
I have made this recipe at least 100 times. It is my family's favorite. My son crumbles the tofu for me and I do the rest. It is truly yummy. The only changes I make are that I add more sauce to the crumbles before I put them in the oven, the gang likes them with more flavor and I think my tofu package is a bit larger than Sam's. We double the recipe and I add the juice of one lemon to the soup. It gives it an added layer of complexity. Keep up the great work with your recipes!
Jess @ It Doesn't Taste Like Chicken says
Sounds terrific! Thanks for your review!
Carolyn says
This IS the best vegan chili! I know that it's not chili season except in the Southern Hemisphere, but bookmark this recipe for when the cold weather returns. I love this recipe so much, I have recommended it to numerous friends & family. I've also used the tofu alone in other soups, like Split Pea. Bon Appetit!
Max says
Carolyn, it's always chili season!
Donna says
This looks fabulous! I am not a fan of "fake" meat, so the tofu sounds like the perfect solution. QUESTION: Can I prepare the tofu ahead of time, like the day before? Or will it lose the desired texture? If I can, do I store it in fridge or in a container at room temperature?
Anonymous says
Leonie says
Yes this is the best Vegan Chili! And its so easy and no fuss.
I used all black beans and it was delish! The tofu crumbles really make it special. Thank you for all your beautiful recipes and i really appreciate that you have the option for metric measurements as i am not in the US.
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're so glad you enjoyed this recipe!
Mari says
My family totally loves this recipe! I use one less tin of tomatoes and I put them on the top of the other ingredients in my instant pot for 10 minutes then naturally release and itâs great! Will try your cornbread recipe with it tonight
Mari says
Whoops I failed to mention we add the Tofu crumbles after natural release and really like the taste of them.
Jess @ It Doesn't Taste Like Chicken says
Fantastic!
Barnett ca says
This crumbled tofu has interested me. If I made a batch to add to other things how would I preserve it? Iâm thinking freezing in a container? Iâm wondering if the texture would be like that of bacon bits in a salad?
Jess @ IDTLC Support says
Freezing in container should work quite well! Yes, it could be great as a bacon bit substitute for salads.
Robin says
I was wondering how it would be with two cans of black beans and no kidney beans?
Sam Turnbull says
Still great! Enjoy!
Eva says
Delicious! Love the simplicity of this recipe and complex flavors. I added some frozen sweet corn and used black strap molasses instead of the brown sugar.
Really, really good! Thank you!
Sam Turnbull says
So happy you enjoyed it Eva!
Anne says
OMG! Just made this today; I didnât have cumin and I made a mistake buying two cans of tomatoes at 14.5 oz rather than the size specified; and even with my mistake this came out sooo delicious! I made this big pot of delicious chili fully expecting to have leftovers for tomorrow but my husband and I actually ate it all thru out today! So that is the only problem; itâs actually too good! Thank you for making such a wonderful recipe! đ
bh says
question: the recipe days to add the tofu crumbles 5 - 10 minutes before cooking is finished. if I'm making this in a. ro kpot to take to work the next day would I still add them the day I'm cooking or the next day when reheated & ready to serve?
thanks.
Jess @ IDTLC Support says
They should be delicious if you add them the day you're cooking because the leftover chili is always delicious!
AR says
Hey there! I love your method for preparing the tofu. Last time I made chili like this, though, I thought the tofu was so tasty on its own, and lost something when stirred into the big pot of chili. So now I sometimes coat chunks of tofu in the soy-nooch-oil mixture and bake them into nuggets. And despite your blog's name, I gotta say ... it kind of does taste like chicken.
Jess @ IDTLC Support says
Totally! If you haven't tried the tofu bites recipe yet, you would love them!