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.
Artur says
Love it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Artur, yay!! So glad you loved it!
Marsha says
a surprising wow! Very savory and tasty. Dressed my bowl w. S&P and cheddar cheese. Yum
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marsha, yay!! I’m so happy you loved it! Thanks for the review 🙂
Dava says
Making it for NYE party
Can’t believe I had never made tofu crumbles like this
I think I’ll call it “asteroid belt tofu” as that’s what it looks like when crispy and in a diagonal band across the pan
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, “asteroid belt tofu” 😂 Amazing! So glad you discovered this method and I hope it’s a huge hit at your NYE party. Thanks for sharing and happy New Year! 🎉
Amy says
I’ve been making this chilli a few times each winter ever since I discovered the recipe years ago- it’s just so delicious! Beats any meat version I’ve ever tried.. I always halves the amount of salt and sugar, and sometimes substitute the kidney beans for black eye or cannellini beans but follow the rest of the recipe to the letter!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy! That makes me so happy to hear 😊 Thanks for sharing, and I’m glad it’s a winter regular for you!
bmc5311 says
Made it and dehydrated it for backpacking meals, it rehydrated really well and tasted just as good as when I made it.
Jess @ It Doesn't Taste Like Chicken says
Wow, that's so cool! We're thrilled to hear it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing! So cool that it worked for backpacking meals 🙌
Timbit says
New to vegetarian recipes and love this one! It’s freezing outside and this recipe hit the spot! Honestly, the best! I’ll be exploring your recipes straight away!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful to hear! So glad it hit the spot and kept you warm. Welcome, and happy cooking 😊
Meika says
excellent flavor and the tofu actually looked like beef. didn't miss the meat tonight! as my 4 year old said as she helped herself to a second serving: "this is perfect."
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy, Meika! And your 4-year-old has excellent taste, love hearing that! 😄❤️
Christian Tulip says
Hello, I have used your recipes many times. I live in a house full of vegan eaters, and I needed to find recipes that I would enjoy as well as help my family eat the items in their diet. I have to say that I have enjoyed every one of your recipes. I appreciate the variety and we have always been happy with anything from your site.
Thank you,
C.Tulip
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made my day, Christian! Thank you so much, I’m so happy my recipes are helping your whole family eat well together. 💛
Shirley T says
Have made this chilli twice now. We absolutely love it. Dont think I've quite mastered the tofu crumble technique though. Because the soy makes the tofu dark I can't tell whether I'm burning it or not. But so far so good. So simple to make but so incredibly tasty. Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it, Shirley! For the crumble, you can always take the crumble out a little early, let it cool and see how much it firms up. If you think it needs more time just pop it back in the oven for a few more minutes. You’re doing great! 🌶️❤️
Amy says
I notice you don't list the water in the slow cooker instructions - should I omit?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy, whoops! I just forgot to add it in, but have fixed it now. Yes you should add the water as well. Enjoy!
mimi says
Just came across this recipe, want to make it for a potluck, I'll warm it up when I get there. Now my question is do I add the crumbled baked tofu when I warm it up or before? What would you advise?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mimi! You can add the tofu as directed in the recipe. It won't get soggy, it will stay delicious chewy even if stored in the fridge for a few days or frozen! I hope that helps! Enjoy!
Mindyvitz says
EXCELLENT chili!! My friend actually brought me some and I thought it was SO great, I asked her for the recipe. I've NEVER seen tofu prepared this way and it's so easy to do and it's texture is so meaty. Thank you for creating it
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That is so wonderful! I am so thrilled you loved it so much and enjoyed this way or preparing tofu! 🙂
Tea says
This is the best chili I’ve ever had! I’ve never written a review on any website but this chili was so good that I had to come back and give 5 stars.I see why it won #1 chili!
Jess @ It Doesn't Taste Like Chicken says
That's so kind of you! Thanks for taking the time to share your review, Tea. 🙂
Susanna says
I love it!
Jess @ It Doesn't Taste Like Chicken says
Yay!
Lillian says
Made this the day i read the recipe — absolutely amazing!!! I will be making this a lot ❤️! Have been vegan over ten years, and had never made either chili or tofu crumbles before 😳
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh my goodness, you have just entered a whole new world of flavor Lillian!! I am pretty obsessed with tofu crumbles! So happy you enjoyed them!
hal says
I'm thinking of using the tofu crumble as the meat for a burger, adding some onion, celery, spice and egg(flax) Have you tried that? I've made many of your recipes and recommend them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that sounds nice! I haven't tried it. If you give it a go let me know how it turns out 🙂
Christa and says
such a delicious recipe!! do you think tempeh would work they same way with the crumbles?? I have some on hand and curious if you've ever tried
Jess @ It Doesn't Taste Like Chicken says
You could try and see but we think the tofu is going to crumble and absorb the flavor best.
Amy Wright says
Absolutely epic chilli! My family didn't even realise it's vegan. And those tofu crumbles are DELICIOUS! I've used them for a few other recipes too, including spaghetti Bolognese and pork stir fry, they're a huge hit every time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I love that!! Thank you so much for the review Amy! 🙂
Victoria says
I’ve never ever left a review on any recipe in my life, but I had to leave a review for this chili because it is the best I’ve had! This has an AMAZING flavor and doesn’t let the tomatoes dominate it! I can’t attest for the tofu crumbles because I used a meat substitute, but I think even if I had skipped the meat substitute, it would still taste delightful! I topped mine with a dollop of dairy-free sour cream, veg cheese, and just a touch of cinnamon, and it was wonderful!! 10/10!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Victoria! Wow that's so amazing!! I'm honoured that my recipe was the first you ever left a review on. Thank you so much for your glowing review 🙂
Jb says
My new favorite chili! I used tvp rather than tofu though 🫤
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing!
Julieanne MacDonald says
This is amazing chili. I am spice sensitive so I decrease the spices and add more brown sugar and it's perfect for me. If I'm in a hurry, I make it with Impossible beef instead of the tofu and it's equally delicious.
Jess @ It Doesn't Taste Like Chicken says
Excellent! Thanks for sharing your experience!
Carol says
This was a wonderful recipe that helped me use up some Rancho Gordo beans. Made it just as is; might add some roasted corn and green chilis next time. My non-vegan husband loved it, too.
Jess @ It Doesn't Taste Like Chicken says
We're happy to hear it! Thanks for your review, Carol!