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.
Shwu Huey Ng says
Believe me, I've tried various vegan chilli recipes on the internet and none impressed me much until I came across this incredible recipe! Tofu crumble in the chilli - such a stroke of genius!! I made it in the Instant Pot to save time (i have a young baby) and the chilli turned out so delicious my husband and I, and our 6yo son finished it in one sitting. Thank you for sharing this amazing recipe!
Sam Turnbull says
Aww that's so amazing!!! Thrilled you loved it so much, Shwu Huey Ng đ
Alexandra says
This chili is amazing. My whole family loved it!!! Glad that I found such a great recipe đ
Sam Turnbull says
That's wonderful, Alexandra! So happy everyone loved it đ
Jim says
Just wanted to say thanks for the recipe. I cooked this tonight and it's absolutely superb.
Sam Turnbull says
Yay!!! So thrilled you loved it, Jim đ
Kathleen Fitzpatrick says
My family, some vegan, some not, love this chili. Ive made it twice so far. Only substitute I made is I used Beyond Meat Crumbles instead of tofu. Ready to make this again today!
Sam Turnbull says
So happy you enjoyed!
Matt says
I made this a year ago and all my friends are begging to have it again! Love it..might add some hearty mushrooms to the mix this time too.
Sam Turnbull says
That's awesome!! So very happy you love the recipe so much, Matt đ
John says
Just made this tonight and it was fantastic! This will be a regular for me! Many thanks for the recipe!
Sam Turnbull says
You're most welcome, John! So happy you loved it so much đ
Trish says
This is the best chili I have ever eaten. My husband said the same. We doubled the beans and added fire roasted diced tomatoes and it was astoundingly good, especially with that baked tofu! Thank you so much.
Sam Turnbull says
You're most welcome, Trish! Thrilled you enjoyed it so much đ
Ingrid says
Instant pot ainât got nothing on this recipe! Its aromatic, bursting with flavours and has just the right amount of heat! Amazingly easy to make especially for a weeks worth of lunch for two people. I change up the beans every now and then to whatever is in my pantry....and thereâs no altering ther tofu for me! My husband and I make this chilli about once a month and have shared the recipe with those who are lucky enough to have a taste of ours! #getinmybelly!
Sam Turnbull says
Yay! So happy you enjoyed it, Ingrid đ
Tiffany A Pringle says
This is an excellent recipe. I made this yesterday. My non-vegan family loved it! It is an indeed yummy recipe!
Sam Turnbull says
Thanks so much, Tiffany, thrilled you enjoed it so much đ
Ellie Kohler says
Iâm Making this tomorrow... just wondering, how many ounces or cup is one serving of this? Or do you have a nutrition breakdown of what a serving is?
Sam Turnbull says
Sorry, I didn't measure out the serving sizes, but the recipe makes enough for 8. Enjoy!
Kim Landman says
I just made the chili and the tofu for a chili cookoff in 1.5 days. I'm wondering if I should put the tofu in the chili now, or wait till shortly before the event.
Sam Turnbull says
You can put it in now. It stays chewy. Good luck!
Kaitlyn says
hi!! Any tips for adding a medium amount of spice? I love spicy foods but am sharing this at a chili cookoff. Am definitely thinking to add jalapenos but I'm not sure at what point in the recipe to add them in. If anyone has any suggestions please let me know. Thanks!
Sam Turnbull says
The cayenne adds spice to this recipe. It's spicy stuff so start with a little and you can always add more to taste đ
Reagan says
True to its name- this is the best vegan chili ever!!! I have made so many.. sooo beany chilis and it was so refreshing to finally have come across a chili that will now be my go-to! My husband made me double the recipe so he could have enough to take to work for lunch for the entire week! After eating the first few bits, I kid you not, he said, "this is the best chili ever!" I definitely steer clear of tofu, but now I am a tofu believer after preparing it how you suggested! Mmmmmm so delicious! My cans of beans only come in 15oz, so I just threw in an extra can of white beans and added a splash more broth and it was so yummy!
Sam Turnbull says
Yayyyyy!!! So thrilled you and your husband love it so much, Reagan đ
Daniel Theisen says
Making this for office chili cook off at end of the month. Did a test run yesterday, and now have tons of lovely leftovers to enjoy. Tweaked recipe a bit, of course -- added 2 carrots, 1 sweet potato, 1 zucchini, 2 jalapeno peppers, and extra garlic -- all chopped up. For one can of the tomatoes I used Rotel. It is full up of yummy veggies. After it had simmered for awhile, put about 2 cups of cooked chili in blender -- added back to the pot, Made chili much thicker and richer. Tofu crumbles are amazing, added some amazing texture. Cannot wait to share at cook off. May even convince some folks that meat free is not bad at all. Thanks for the good recipe suggestion.
Sam Turnbull says
Glad you enjoyed!
Penelope Benjamin says
That sounds perfect. (I love hiding extra vegetables in food as i have 3 fussy boys to feed, who pick them out)
Amanda says
I can't tell you how many times I've made vegan chili and been disappointed. I am so stoked to have found your recipe! This is better than any chili I've ever had. I ate the entire pot by myself in three days lol! Just wanted to say Thank you so much! : )
Your website rocks!
Sam Turnbull says
Haha, that's awesome!! Thrilled you loved the recipe so much, Amanda! I told you it's the best chili ever đ
Josiane says
When i first saw the recipe, i thought maybe the crumbled tofu was a long step for not much but...OMG it made all the difference. It's indeed the best chili I've ever made. Every time i do chili i'm disapoint at the end and i'm discouraged by all the leftover i have to eat ... but i this case it'll be a pleasure. đ .. sorry for my unperfect english, i'm from QuĂ©bec ;P
Rachel says
just made it. OMG this IS the best chili ever. With meat or vegan meat, this tops it all đ I added stewed tomatoes in addition to the other ingredients.
tip I found out: if you don't have tofu, like I didn't. I used the plant meat, cooked it up, added the 'sauce' listed above (olive oil, N. yeast and Tamari / soy mixture) after it was cooked it. Stirred it around, added it to my chili, stirred it around for 1-2 min and it was ready to be served. My kids ate it up and said this is the best food ever. :)thanks for the amazing recipe đ
Sam Turnbull says
So happy you enjoy it, Rachel!
Angela says
I made this chili last night, it looked like chili, smelt like chili ... & it was delicious! I just added more cumin for my personal taste. I will make this again - thanks for the recipe!
Sam Turnbull says
Awesome! So happy you enjoyed it, Angela đ
Hope says
I have made this a number of times and it never gets old. Thank you for a wonderful recipe!
Sam Turnbull says
Amazing!! You're most welcome, Hope đ
Rachel says
school starts here in a week (so early! đ lol) I told my kids I am going to make a big pot of chili for first day of school. Hopefully get 2 days worth lol.
if you made this in the crockpot, how would you make it? Thanks đ
Sam Turnbull says
Wow! So early! I don't have a crockpot so I really don't know. I hope your kids love it!
Lindsay says
I followed the recipe exactly as written. It turned out AWESOME! Will make again đ
Sam Turnbull says
Woohoo! Thrilled you loved it, Lindsay đ
Dana says
Hi there. Really wanna make this recipe but I do not have nutritional yeast. Is it a crucial component or do you think Iâd be ok to skip it?
Thanks!
Sam Turnbull says
The nutritional yeast helps add a gorgeous flavour to the tofu, but if you don't have it, you could skip it. The tofu just might be a little less awesome. Haha. Enjoy!