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.
Don Pedersen says
First time making this and it is AWSOME.... I'm pretty new the vegan lifestyle and I find Sams recipes are easy to follow and pretty darn good. I have always loved chili but this takes it to the next level.
Thank you
Gina Caracci says
Ive commented on this in the past but I have to say every few months I make this. I make a taco salad with it. Lettuce with tomatoes around the edges, tortilla chips then top with the chili..Add green onions and your vegan parmesan cheese on it and its incredible! Everyone who has tried it loved it. Love your recipes Sam!!
Barbara J Pfieffer says
I am going to try this recipe, it looks delicious. I put tofu on my shopping list. Do you think this would work with small pieces of Butler's Soy Curls? They are just soybeans. Thanks!
Pat says
Tastes divine Sam! One question so I don't have to measure the entire batch, what would you say is approximately 1/8 of the recipe? 1 cup? 3/4 cup? 1/2 cup? I did every thing by the recipe including adding 1 cup of water but since I count calories I sort of was hoping you could tell me. Do you know?
Thanks for all the great recipes. I am batch cooking today and already made the Jerk Curls (my nickname for them) omg I love spice but even with 2 tbsp my mouth was on fire... I have to figure a way to use them that will help me make them milder. That was my first time ever trying jerk spice and woah is it hot. LOL. Thanks again for all you do.
Tobias says
Tofu Crumbles are great! I changed the tofu recipe a bit, but what came out was absolutely delicious! Thank you.
Mike says
Who would have thought a Canadian Vegan would know anything about chili? Youâre too far away from Mexico and too far away from meat. Despite that, you do know a lot about chili. This is a great recipe! What makes it great is the way you build up the umami with the baked tofu. That gives it the mouth feel and the satisfactory chew. Iâm not a vegan, but I will be making it a lot. Whatâs great is you can eat it without having that gut-bomb feeling you get from meat chili. This is a seriously good vegan dish. Youâre brilliant. Thanks. I put cilantro and red onions on top.
Emma says
My tofu went hard! I obviously cooked it for too long. Any solutions?
Michael Trask says
It softens a bit as you cook it in the liquid of the chili.
Sam Turnbull says
It's ok it if goes hard, it's actually supposed to get a bit hard. Stir it into the chilling and simmer for a few minutes and it will soften đ
Faith says
I've made this recipe so many times, it's absolutely delicious. I like to double the kidney and black beans and I also add a can of fava but that's just personal preference. The tofu really makes it !! Thank you!
Dave Big Chieg says
Can I please ask a question about "Chili Powder"? I live in the UK and this ranges from Kashmiri (which is reasonable mild and sweat) to Carolina Reaper (hostest in the world), What is the Chili Powder you are using, and does it have any other ingredients such as cumin and corriander?
Sam Turnbull says
Chili powder is milk and sweet here in Canada. This is the basic one I use. Enjoy!
Katie says
Oh my, I am SO relieved I looked at the comments before making this, I was about to use hot chilli powder! Think I would've had my socks blown off... I'll switch to Kashmiri now, thanks for asking this question!
Alessandra Faria says
I was just looking for a vegan cheese recipe for friends and saw this thread, guyyys, chili powder here in America (and aparently Canada) is not a powdered chili pepper. I lived in the Middle East far too long to know that Kashmiri is Indian chili pepper, for this recipe (and basically any chili beans recipe you find) you need to find a Mexican isle in your grocery store and look for chili powder there. Itâs a mix of spices and usually contains some kind of thickener. You can also make your own with cayenne pepper, smoked paprika, oregano, cumin, garlic powder, onion flakes or powder, salt and a dash of corn starch.
Just thought Iâd say this before you guys create an indian dish instead. Xoxo
Joseph says
đ thanks for the clarification!
I'm in the Mediterranean and chili powder is ground dried chili peppers (cayenne, habanero, ghost, felfel, and stuff like that).
Glad I decided to keep on reading! đ
Heather says
So good! Delicious! I used stewed tomatoes and diced, just because that's what I had, no other subs-perfect.
Another great recipe, your site is always a go-to, Thank You!
Sam Turnbull says
Aww thanks Heather đ
Emma says
Thanks it was a bit too far gone but I will try it again and not phone my mum at the same time!
Suzanne Turbyfill says
I have made chili for years and this recipe has become my new favorite! Love the homemade crumbles. Yum! My entire family loved this. I also made the vegan cornbread to accompany it and it was a huge hit.
Thank you for another great vegan recipe.
Sam Turnbull says
Wonderful! thrilled you loved it !!
Zia says
Really delicious!! My first time making chili. I substituted ingredients based on what I had around - added carrots and a little sweet potato, used Quorn mince instead of the tofu bites. The nutritional yeast/soy sauce combo also works great with Quorn. My husbands loved it, thanks!
Cindy Hernandez-Wall says
Another fast, perfect and delicious vegan meal. Such comfort food! I'm very tempted to add a wee bit of corn. Don't look, I think it's gonna happen. I love the texture created when baking the tofu in your special mixture. So much better than fake crumbles. Another winner!
Thank you!
Sam Turnbull says
So happy you love it!
Sharron says
I was not a fan of chili before I made your recipe, and now Iâm a very happy convert. A dinner guest, who seldom cooks and who is an unrepentant carnivore, said it was the best chili he had ever eaten and demanded the recipe. Leftovers, if your guests donât eat it all, are even better the next day, which I didnât think was possible given how delicious the chili was the day I cooked it. I recently chose a vegan lifestyle, and your recipes are proof that there is no deprivation involved. Thank you for sharing your considerable talents with us.
Sam Turnbull says
Aww that's wonderful, Sharron!
Michelle Hirson says
Delicious!! Couldn't stop eating it. Better then a meat or chicken chili. Used honey instead of sugar and doubled it. Added a tiny bit of extra salt and pepper. Had it with some grated Daiya cheddar and Daiya coconut plain yogurt. Yum yum.
Sam Turnbull says
So happy you enjoyed đ
Mel says
Tried this today and was amazing! Kids loved it too
Sam Turnbull says
Great đ
Laura Napier says
Just had my first bite - So good!!! The tofu crumbles are genius.
Sam Turnbull says
So happy you love it, Laura!
Torrie says
Every time a recipe of yours calls for a batch of your tofu crumbles, I always have to make two instead! Just. So. Delicious! Thank you, thank you, thank you!
Sam Turnbull says
Haha!!! Amazing đ
Kelly says
Wow! I have made a LOT of vegan chili in my life but this recipe is by far the best! Even my non-vegan 16 year old son said it was amazing! The baked crumbled tofu is definitely the game changer in this recipe. I live the texture it adds and is way better than any store-bought "vegan meat" crumbles. I am going to make this again later this week for an office pot luck. Thank you so much for this recipe!
Sam Turnbull says
You're most welcome, Kelly! I'm thrilled it was a hit đ
Amanda Washburn says
WOW. This was recipe was easy and my favorite chili of all time. Nice tasty way to get the protein you need. You can also make burritos, nachos, or top some rice with the left overs. Thanks.
Sam Turnbull says
Thrilled you enjoyed it so much, Amanda!
PM says
Just tried the recipe. My wife and kids loved it. Cooking the tofu in the oven was definitely what made this recipe my number 1 vegan chilli recipe!
Sam Turnbull says
Yay!! Thrilled you loved it so much đ
Erin says
Are the crumbles reheatable?
Sam Turnbull says
Yes, but you don't need to if you're just adding them to the chili. Just add the crumbles to the chili and heat through đ