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.
Dustin Eaton says
It was a little more tomato-ey than I like the day I made it, but the leftovers for lunch the next day were perfect! Making it tonight for a chili cookoff at work tomorrow, with Gardein beefless grounds instead of tofu, I'll let you know what everyone thinks - and provide a link to the recipe, of course!
Dustin Eaton says
Forgot to mention, the first time I made a mistake and got one can of diced tomatoes and the other crushed... so that may have made a difference.
Sam Turnbull says
So happy you enjoyed it. Yes, crushed tomatoes would make it a bit more tomato-ey. Haha. 🙂
Dustin Eaton says
The second batch was great too! I think the beefless grounds added some texture to it. The response from one of my vegetarian coworkers was "Damn good!".
Johanna B. says
This really is the BEST vegan chili. The way of preparing the tofu is perfect and leads to deliciously chewy bits *.* (but apparently don't use dark soy sauce instead of regular soy sauce, it lead to our bits becoming too crispy in the oven). We use less chopped tomatoes because we like it "meaty" and I usually bake some of Sam's cornbread to go with it. Perfect <3
Sam Turnbull says
Gah!! All of you comments are making me so hungry! You're cooking up a storm in your kitchen, Johanna!
Tina says
I just made this and it was sooo awesome and i don't like tofu (I must be the only vegan who doesn't like tofu) but this is my new vegan chili from here on out. Going to double next time so i can freeze some. Thanks Sam
Sam Turnbull says
Yay!! So happy you love it, Tina! Tofu can be prepared a million different ways, and I'm glad you found a method you enjoy 😀
Kristi says
I made this chili last night along with the cornbread. Delicious! Making the brownies from Fuss Free Vegan today!
Sam Turnbull says
So happy you loved it so much, Kristi! I just made it again this weekend as well. I hope you love the brownies!
Kristi says
Hi Sam, this is my favorite chili recipe, but now one of my kids can't eat beans. Do you think this would be okay as is and just leaving out the beans, or would you recommend I increase something else in it? Thanks!
Sam Turnbull says
Hi Kristi, I think it would be ok as is, but personally, I would want to bulk it up a bit more with some veg. I think so chopped mushrooms and carrots might be nice. Hope that helps!
Hannah Timm says
I can't believe how freaking delicious this chili is and with the cornbread.... girl. i'm done. i think i went to heaven. thank you for your amazing recipes.
Sam Turnbull says
Bahahaha! Love it! You're most welcome, it's my pleasure 🙂
Kristal says
I added some additional spices and some frozen corn, and I really enjoyed it. Also, the tofu crumbles were quite tasty. Your recipes have truly helped me with maintaining my relatively new vegan diet. Thanks for this recipe!
Sam Turnbull says
Wonderful! So happy to hear that, Kristal. Congrats on your new veganism!
BVinny says
So just started my vegan journey. Found this and was very skeptical I am a meat loving man. Made this and thought smells amazing then had my first bite and omg so much flavor and so feeling. Kids were looking at me crazy until they tried it. Loved it everyone.
Sam Turnbull says
Hahaha love it!!! SO happy you enjoyed it so much 😀
Erin says
This is the best chili I’ve ever had vegan or not! It was very easy to read and follow. Your blog is full of unique fun recipes! I can’t wait to try more!
Sam Turnbull says
Yay! So happy you enjoyed. Thanks, Erin 🙂
Ryan Holmbeck says
I love this recipe. I tweaked it slightly by adding carrots, green pepper, and leeks. The tofu was an amazing trick! I look forward to experimenting more. Thank you for posting.
Sam Turnbull says
You're most welcome, Ryan! So happy you loved it!
Megan says
This was so good! The baked tofu gives it just what it needs to be complex. My husband, who is not a chili fan, said this was so good I could serve it at a restaurant as he ate his second bowl. This will be added to our regular rotation for sure 🙂 The only things I did different were using fire roasted diced tomatoes and used half the cayenne pepper (my husband is really sensitive to spicy), but I added a few shakes of hot sauce to my second bowl and it was amazing!
Sam Turnbull says
Awesome! So happy it was enjoyed, Megan 🙂
Lynne M says
Absolutely delicious!!!
I am normally not a fan of chili, but THIS recipe...WOW!
Thank YOU for sharing this culinary mix.
Yuummmmmyyyyyy
Lynne
Sam Turnbull says
You're most welcome, Lynne! Thrilled you loved it so much 🙂
Lynne M says
And this is the first recipe I try from your website, as I just discovered it a few days ago via a vegan friend (who highly recommended your website).
I am delighted!!!
ps: I am considering attempting your vegan poutine now as I am from Quebec... haha!
I have never tried making vegan cheese before. Let the culinary adventures begin!
Sam Turnbull says
Yay! Thrilled you enjoyed it and welcome to my blog 🙂 I hope you enjoy the poutine or any other recipe you try 🙂
Allison says
So excited to try this! Do you think it would freeze well? 8 servings is a lot for one person so I’d love to freeze half!
Sam Turnbull says
Hi Allison, it should freeze pretty well. Tofu can change in texture a bit once frozen and thawed so the texture might be a bit different, but I am sure still delicious. Enjoy!
Dana says
I just stumbled across your blog yesterday, and what a find! I made this for dinner last night and it was a huge hit. I'm always looking for creative ways to incorporate tofu into recipes, and your method here was new to me and absolutely fantastic. After a while, vegan or vegetarian chili recipes start to feel the same. Yours was unique, and definitely my favorite chili I have made in ages. The only change I made was to add some red lentils since I had no kidney means. Yum!! Thanks so much for your creativity and willingness to share here.
Sam Turnbull says
So happy you found me, Dana! And even happier that you loved the chili. Welcome! 😀
Angela says
Oh my goodness, this is my favorite chili recipe ever!!! My family and I are big chili freaks. We recently (3 months ago) became vegans. I found many sites and recipes that were okay and even some pretty good. Then I found, It doesn't taste like chicken (Insert heavenly angels sounds here). Your recipes are awesome! They are quick, pretty simple and taste fantastic. This chili recipe is not to be topped. I have made it for my husbands works chili cookoff, for my teens fall parties and for family get togethers. Everyone loves it. Kudos Sam.
Sam Turnbull says
Bahahahahahaha! The heavenly angel sounds made me laugh out loud! So thrilled you found me and are continuing to love my recipes so much, Angela! 😀
barry fox says
What is a Chilli cookoff ?
Jessy says
I'm looking to make this for a chili cook-off at work and would like to take some shortcuts due to my crazy schedule. Do you think using a bag of soy crumbles and also a crock-pot would work?
Thanks!
Sam Turnbull says
The tofu crumbles are really what makes this recipe, so I would suggest sticking to them. The chili can be made a 1-3 days in advance, however, so you can have it done ahead of time. I've never made it in a crockpot (don't have one), I am sure it would work but I couldn't recommend cooking times. Hope that helps!
Lisa says
I have made this chili twice now and it is delicious!!! I made it for a family get tog And it fooled all the guys!!!! My son-in-law asked my daughter after they left, “ why did she put meat in the chili !!! I thought they weren’t eating meat any more?” I even used the tofu trick for spaghetti last week! Very delicious!!! Thank you for sharing!
Sam Turnbull says
Hahahah! That's awesome! You're most welcome, Lisa. Thrilled it was such a hit 🙂
Kate says
I've been a vegetarian since I was a kid, and I'd never cooked with tofu before. To be honest, I've never been the biggest fan of it it, but I was determined to give it a shot.
The reviews on this recipe persuaded me that this was the recipe to try — and I’m so glad I did!
My slight modifications: I had firm tofu on hand (not extra firm), and I added a little extra spice and a handful of frozen corn.
I’d worried there was too much liquid, but it all came together in the most perfect consistency.
I don't know if I'm quite to the point of eating the tofu off the tray yet — but my meat-eating fiancé and I both loved this chili and the leftovers, too!
Sam Turnbull says
Woohoo! Tofu is all about how you prepare it. Thrilled you loved it so much, Kate. 🙂
Laetitia says
Gorgeous chili and honestly the best I've had so far !! It was oh So satisfying. Only minor edit : I added a red bell pepper and slightly mashed the chili with a potato masher at the end because I like it when my stew is thick. Served with homemade guacamole and cashew sour cream. Thank you for such a great recipe ! Love from France
Sam Turnbull says
So very happy you enjoyed it so much, Laetitia 😀
Josée says
Very good. ⭐️⭐️⭐️⭐️⭐️
I like the way you do the tofu cause after it cooks for 45 minutes and 5 in the chili the texture is the same as ground beef.
Sam Turnbull says
So happy you enjoyed it Josée!
Johanna says
I made this Chili yesterday and Waww sooo yummy heaven food!!!
Thank you so much to share it , One of my favorites so far! ( I have made one more of your recipes, tasty as well)
Thank you, thank you, thank you! 🙂
Sam Turnbull says
You're most welcome, Johanna! So happy you loved it 🙂
Aaron White says
This Chile was awesome and i considered myself a Chile expert
Thanks for the recipe well definitely be making this again
Sam Turnbull says
Yay! Happy to hear that. You're most welcome, Aaron 🙂