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)
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 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.
Tara Churchill says
Love how easy it comes together and tastes wonderful. I did substitute diced sweet potatoes for the brown sugar to further reduce sugar content while increasing fiber and satiety.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Tara! Sweet potatoes sound like a lovely addition. So glad you enjoyed it 😊
Nikki says
So good: I halved the recipe in case I didn’t like it but regret that.
Will add jalapeños before cooking next time. Thanks!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Nikki! Haha I always regret halving chili too 😄 Jalapeños sound like a great addition next time.
Maria Savin says
I made this yesterday, following the recipe exactly. I was a little concerned about the volume of diced tomatoes, but everything came together perfectly! It was absolutely delicious! Looking forward to trying more of your recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Maria! I’m so glad it all came together perfectly and that you enjoyed it 😊
sonja says
This is my new favorite vegan chili recipe! I omitted the brown sugar and garnished with Siracha... Will make on repeat!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Sonja! Sriracha sounds like a great finishing touch 😊
Joan Terry says
Holy moly! I made this for dinner last night and it is EXCELLENT! I can see why it won at a chili cook off against meat recipes, those tofu crumbles nail it! Thank you so much for an easy recipe made with common pantry items, it's quick and easy to make. This will stay in my repertoire, hubby loves it too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Joan! I’m so glad you and your hubby enjoyed it. Those tofu crumbles really do the trick 😊
Michelle says
I’ve lost count how many times I’ve made this chili recipe. It’s become my “go to” chili recipe - full of flavour and easy to pull together. It makes a big batch and freezes well.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Michelle! I love hearing that it’s become your go-to chili 😊
Sue Drayton says
Used 2 teaspoons of chilli powder and 1 teaspoon of cumin seeds
Made one last time with peppers
I did prefer it
I sometimes add a little just cooked tofu before serving when I don’t eat straight away or from defrosted
A Tasty chilli 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious Sue! Love the additions and that tofu idea too 😊
Juliana says
It is as the title states—SO delicious and flavorful, tastes like eating a warm hug. And the tofu crumble texture is just delightful in the chili. This is going to become a staple in my kitchen. I want to eat the whole pot!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Juliana! Haha, that's amazing 🥰 So happy you loved it!
Brandi says
I never would have imagined that I'd want to eat chili every week, but that's before I tried Sam's recipe.
This. Tasted. Amazing!
Seriously, I'm making it again tomorrow. The only thing is I will have to substitute the black beans for more vegetables because my nutritionist said they are high in carbs and as a diabetic, I have to monitor my carb intake.But I'm certain my alterations will be just as tasty because of that crumbled tofu! That was a game changer!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Brandi this comment made my day 😍 I’m SO happy you loved it!! And yes that crumbled tofu is the secret weapon. Hope your veggie version turns out amazing too!
Lisa says
Love it! I don`t like spicy food so I added only 1/8 teaspoon of cayenne pepper. I made it with vegan cornbread (I add vegan sour cream to my cornbread) and I loved it. Very filling.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Lisa I love that you adjusted the spice to your taste 😊 And vegan cornbread with sour cream on the side?? YES please. So happy you loved it!
Kate says
10/10! So very good. How good you ask?. Well my Mom and Mil love " my meat-based chili". My hubby is vegan. We switched it up, and made it Sam's Vegan recipe.BUT, didn't tell Them! They both commented that it was So Good, and whatever we changed, keep it up, as it was delicious! Haha. 😆🫶🏼
Sam Turnbull @ It Doesn't Taste Like Chicken says
Kate this comment made me laugh out loud!! 😆🫶🏼 That is the ultimate compliment. Thank you so much for the 10/10 review!! 💚
Jean says
Excellent. I was looking for a meatless chili recipe. loved this. Added a spoon of cocoa powder and peanut butter. topped with cheddar and plain yogurt. this recipe is a keeper. thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love this, Jean!! 😍 Cocoa powder + peanut butter is SUCH a good chili trick, and I’m so happy you enjoyed it. Thanks so much for the review!
Deb McKnight says
Made this chile...I omitted the brown sugar but when I tasted tested it there was a
deep earthy taste that desperately need something. I added the brown sugar and the taste balanced itself perfectly. I also add a red pepper. I will absolutely make this again. 5 stars
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s awesome, Deb! Thanks for the 5 stars!
Barbara Augenreich says
Hi Sam, I've made this recipe twice now, big hit both times! I was wondering if you could substitute TVP for the tofu? Thanks-
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Barbara! I’m so glad it’s been a hit. I don’t recommend swapping the tofu for TVP here, as the recipe would have to be tweaked quite a bit as TVP works a bit differently. Better to stick with tofu if you can for the best results 🙂
Courtney Sherwood says
I love this! I came upon chili with tofu because I had tofu I needed to use up but have also always preferred vegan chili (sometimes with cheese on top so I guess just meatless). I find that meat eaters really recoil at the idea but honestly the texture is just like ground meat but doesn’t leave you feeling all gross and heavy. I appreciate ways to reduce meat in my diet and still get protein. Great recipe! Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love that, and you’re so right about the texture! Thanks for sharing Courtney 😊
KK says
Indeed this was the best chili ever! Made it for our non vegan family and it was a real hit! I think the cornbread and guacamole completed the meal.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I’m so happy it was a hit with your non-vegan family, KK. Cornbread and guac are perfect chili companions 🌶️
Marcel says
Hi Sam, I made this recipe and it was absolutely delicious. My picky room mate even said he was surprised (and ate it). Again a very hearthy recipe, easy to make and while doing it creates a smelly anticipation 🙂
Thank you for posting this!
Marcel says
By saying "a smelly anticipation" I mean to say the very pleasant smells that emerge from the kitchen!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that description, Marcel! Those cozy chili scents are the best part 😄
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marcel! I’m so glad you and your roommate enjoyed it, and I love “smelly anticipation” 😄 Thanks for the kind words!
Sarah says
I found this recipe a few years ago and it's so amazing it's now the only chilli recipe I ever use and everyone I've made it for loves it! I usually add some veg to it and last week tried it with roast pumpkin and that was so delicious! Thank you for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sarah! I love that it’s become your go-to chili! Roasted pumpkin sounds amazing in it, such a cozy addition. Thank you so much for sharing and for cooking it for so many people! 💛
Hope Hall says
Just wondering what the function of the nutritional yeast is. I cant buy it anywhere within an hour of where I live and I'd love to make this today.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Hope! Great question 🙂 The nutritional yeast adds a bit of savory, umami depth, but it’s not essential for the chili to work. You can absolutely make it without it today, it’ll still be delicious!
Leanne says
I actually really recommend adding miso paste and just mixing it with the oil for the tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip! Miso is such a nice flavor booster here, thanks for sharing 😊
Ann says
Wonderfully favorable!! Very one had seconds and a request came today to make it again! Yay!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! Seconds and a request to make it again is the best compliment ever. So glad everyone loved it—thank you for sharing! 😊