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.
Michelle says
I'd promised to make chili yesterday (even though it's August!) before I realized I had no vegetable broth on hand. Searched for a recipe that didn't call for broth and SO glad I found yours! I'll have to make a double batch next time because the four of us (three men and me) ate every bit of it and my husband would have had another bowl if one was available, despite the fact he said it's very filling. Even my carnivore brother-in-law who is not a big eater had two bowls. It's just so yummy, it's hard to stop eating it! Added bonus is it's super easy and cheap to make. I only had half a red onion and dialed back the chili powder and cayenne a smidge for my heat-sensitive husband and it was still very flavorful. I used fire roasted canned tomatoes and added a little over a cup of frozen corn towards the end. Did everything else exactly like the recipe. Already looking forward to making it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you and your crew loved it, Michelle! Love that everyone loved it so much đ Fire roasted tomatoes and corn, sounds perfect! Thank you for your review đ
lynn says
2 tablespoons of chilli ? it would blow my head off !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lynn! Just to clarify, North American chili powder is a mild blend (not pure chili), so itâs more smoky and flavorful than spicy. But regional differences can definitely be confusing! đ¶ïž
Tiffany says
One of my go to recipes.
Jess @ It Doesn't Taste Like Chicken says
Yay!
Cheryl Mckechnie says
Just made this for dinner and have already gone back in for more. I topped mine with avocado, raw onion and cilantro and it was amazing! Even my meat eating family loved it. Iâve recently switched to a plant based diet and finding dinners I can make for myself that my family will eat too has been such a challenge and this one was an absolute hit. Thank you so much!
Jess @ It Doesn't Taste Like Chicken says
That makes us so happy to hear! We hope you find some more winners that your whole family loves.
Carrie Xie says
Youâre right, it is the best chilli ever! I used chickpeas instead of the beans and added corn and mushroom but itâs still amazing! I made my own seitan chicken so itâs a chicken chilli now. Very delicious! Thank you for a great recipe !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh I love that! So thrilled you were able to swap the ingredients and it still turned out great! Thank you for the review Carrie đ
Rene says
This recipe is so delicious and satisfying. Thank you Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome, I am so happy you enjoyed it Rene!
Tory says
What about adding corn?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tory, I love that idea, corn would be a perfect addition! Just stir in about a cup of fresh or frozen corn kernels during the last 10 minutes of simmering so it stays sweet and crisp. enjoy! đœđ
Badcook82 says
hello! was excited to make this for my family after I had it at a friend's house and loved it. unfortunately it was extremely spicy. I think the chili powder jar at my house must have been accidentally refilled with cayenne pepper instead!!! are there any tips to add something to counter the accidental spice, or should I make a second batch with no chili powder or cayenne and mix them together?
Jess @ It Doesn't Taste Like Chicken says
Oops! Sorry to hear about the spice mix up. It definitely might be best to dilute with another batch! Sometimes a touch of sugar can counter some spice but that might not do the trick for this scenario.
MK says
This is going to become a new staple, it came out so well my partner and I sat and ate in silence, only breaking it to say âOh my god, itâs so good.â We mostly followed the instructions, for the tofu we used firm (not extra firm) and after crumbling and tossing it in the nooch and soy sauce, we browned it in a cast iron skillet on the stove with a bit of oil. We also used veggie stock instead of water. It does come out a bit mild in the end so if you like it a bit spicier, add some chopped jalapeños. Awesome recipe!! Thank you!
Jess @ It Doesn't Taste Like Chicken says
Yum, that all sounds delicious. Thanks for sharing - we're so glad you enjoyed it!
Tory Horsman says
I started crumbling up the tofu, seasoning, frying and putting it in the chili 45 years ago. I used Worcestershire sauce as part of the seasoning... until I figured out it's not vegan. But no one I knew back then was even vegetarian ... so no harm, no foul, right? I was just trying to get my friends to eat lower on the food chain.I am looking forward to trying your oven method! I am going to take the chili to a church potluck this Sunday, There are plenty of vegetarians there.
Bronwen says
I wonder if the crumble technique would work with tempeh or seitan?
Jess @ It Doesn't Taste Like Chicken says
We'd love to hear about it if you give it a try!
Arie says
LITERALLY THE BEST! I've made this about 3 or 4 times now for family and for parties. I received so many complements. I crave my own chilli now and its a beautiful thing đ
Jess @ It Doesn't Taste Like Chicken says
That's amazing! We're so happy to hear it!
Jacky says
2nd time making this and the tofu is the game changer for this recipe! So freaking good! Definitely in the rotation now.
Jess @ It Doesn't Taste Like Chicken says
Amazing! We love that!
Gail Howarth says
Made this tonight. My family agrees. It is the best vegan chili ever.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww so happy you and your family love it so much, Gail!
Donna says
Loved it!
& we're not even vegetarian or vegan. A keeper, will definitely make again. YUM
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Donna!!
James Douglas Nash says
I made a version of this for a chili cook off at my office (7 entrants) and won! The only change I made was using more chili powder - and it was chili powder from Hatch NM, an area renowned for its chilis. I also added a bit more spice to Crumbles because I prefer spicier food, but this is a fantastic recipe and everyone I shared it with - including my test batch weeks before, loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow that's amazing!!! Another winner! I am so happy to hear that James, thanks for sharing!!
Sami says
So good! This is one of the things I prepared for post-partum and put in the freezer. I found one more bag of this (5 months later đ ) and reheat it anyway. Oh my, it was more delicious than the day I made it. 100% recommend this as a freezer meal!
Jess @ It Doesn't Taste Like Chicken says
That's excellent news!
Kelly says
Oh my, this is good! I tried it as written before I made changes and it was wonderful. I made a few changes simply because I grew up on sweet chili, so I added a small can of tomato paste and used about 1/3 cup of brown sugar. I had a 15 ounce block of tofu and it worked great for this.
I've never had much luck cooking with tofu but the method used to prepare the tofu crumbles is fantastic!
Thank you, Sam, for a delicious and very easy recipe. This will definitely be my new "go to" chili recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I am so happy you loved it Kelly, and even happier that you were able to tweak it to make it taste as comforting as the chili you grew up with đ Also I have a TON of recipes using this same tofu technique (I'm kind of obsessed), so make sure you try a few more of my tofu recipes if you haven't already đ
Sandra McMillan says
Not impressed with this chili recipe. I had to add other ingredients to get some flavor. Very bland. Not for me!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sandra, I'm wondering if you made any changes to the recipe or adjust the amounts of anything? I ask because this recipe contains garlic, onion, a boatload of spices, salt, and soy sauce. It makes a very flavorful chili!
Carolyn says
Delicious chili recipe! We love the combination of tofu and beans. It all comes together so easily and it easily feeds a crowd.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you love it Carolyn!!
Adolfo Lunardi says
Great chili recipe! I did add some extra spices like garlic and onion powder, touch of coriander, a teaspoon of Red Vinegar and a squirt of ketchup for posterity-sake. LOL I didn't have tofu so I used about 1.5 C of dry TVP Crumbles soaked in veg stock and soy sauce then used a ricer to squeeze out the liquid.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it and had fun with your changes đ