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.
Stephanie says
This was not only so simple to make, it truly is THE BEST CHILI EVER! My daughter who does not like chili loved it and two âmeat eatersâ whom I invited over thought it was amazing! (I even sent them home with leftovers they thought it was so good!) Thank you so much. I WILL be making this one again!!!!!!
Hadley says
Love this! So tasty! I doubled the tofu (before we were vegan, I liked my chili extra meaty). Even better the next day. Served with a dollop of cashew cream and also made Samâs cornbread. New staple in our house. Thank you!
Sam Turnbull says
You're most welcome! So happy you enjoyed!
Charlene says
Great recipe especially the meat!
Sam Turnbull says
Glad you enjoyed!
Emily says
This recipe is amazing! Iâve been making chili for 20+ years, and wow- this is better than any other chili. I was hesitant because of the tofu, but that is the key! Whatever you do- however you eat (omnivore, vegetarian, vegan) this is a winner. If I could give 6-stars I would!
I did add 3/4 of a red pepper (diced) and 5 baby bella mushrooms (sliced), because they were languishing in the fridge. They were a nice add - but unnecessary for this delicious recipe!
Thanks Sam!!
Sam Turnbull says
Aww shucks, thank you so much Emily! So happy you love it!!!
DiegoGal says
This is GOOD, and I'm not a chili person. I made this out of curiosity, first from the title and then from the almost 300 rave reviews, some from others who also don't claim to be chili people. They weren't wrong, the title is also not wrong. It's great chili. Thank you Sam for the recipe, and thanks to those who shared their instant pot guidance in the comments. This is going into the rotation!
Sam Turnbull says
Haha! Amazing! So thrilled you loved it so much đ
Robynne Catheron says
Sam, this sounds like a fantastic vegan chili, and just what I'm looking for. I'm entering a chili cook-off next week and I'd love to make this!
Can you please tell me how I should modify it for the slow cooker? Or can I just dump everything in there after I roast the tofu?
Sam Turnbull says
Hi Robynne, I've actually never worked with a slow cooker, but I imagine it should work pretty much the same as cooking in a pot on the stove. Enjoy!
Amy Schoenherr says
This is a lunchbox staple for my household. I live in hot Arizona, so I don't do my own tofu crumbles in the oven in the "summer" (April - October) but instead use either Trader Joe's or Gardein ground-beef like crumbles. Works great! The tofu crumbles are best, though. My canned beans are only 15 oz, so I just use 3 cans - some mix of black, white, kidney and it's always good. I make 2 batches and freeze portions when I'm going to be too busy to cook, so my hubby can just grab and go. Other adaptations I've made - no oil in the chili pot, half the oil in the tofu crumbles. Petite diced no salt added tomatoes. Coconut sugar instead of brown. Really, as a "base" recipe, this is ready to go or augment as desired (can of corn, etc.) Thank you Sam!
Sam Turnbull says
So happy you love it, Amy!
Charlene says
We are oil free what can I substitute for oil in the crumbles?
Linda L Mickel says
I don't use oil either. I used water to cook the onions/garlic and I omitted the oil for the tofu. Since the tofu was moist already from the liquid it sat in it wasn't needed. Came out delicious.
Charlene says
Thanks Linda I will try this week!
Sam Turnbull says
Aquafaba works great or you can just omit it đ
Lacey says
Seriously the best chilli I have ever had!! I make this recipe so often!
Susannah says
I was going to say the exact same thing!!! The tofu is the hidden gem! My kids LOVE this! I even add two green peppers. Best chili recipe ever!!!
Sam Turnbull says
Yay!
Rachel says
This chili is amazing!!!! I love tofu, but I wasnât sure if Iâd like it in chili. Glad I took a chance on it because it really adds extra oomph. It is exceptionally amazing with Sams corn bread recipe!
Jen says
This chili is to die for.
Everyone loved it, topped with sunflower sour cream.... itâs a winner.
I did add 1 tablespoon of cocoa powder(a trick I learned from another vegan chef!), which sounds weird.... but completely enhanced the deliciousness!!!
Barb says
So I've been looking for a vegan chili that my carnivore husband will like. I've tried a number over the years and have come away disappointed. This. Chili. Rocks. Hubby has asked for it again next week. I have my new go-to chili recipe. Thank you Sam!
Sylvia says
I love this chili. This time I want to cook the beans from dried, how much do you think I should use, please?
Irene McDonald says
I love this Chilli and I want to make some for a sick friend (she contracted C19 and is very tired) she is also has allergies to any type of onion (except garlic) can you suggest a substitute or will it taste as good without the onion? I really want to send her this with a really good bread. She is slowly getting her taste buds back.
Jennifer says
Love love love this chili seasoning recipe! I'm usually too lazy to do the tofu chorizo (which is also SO good), so I use Tofurky chorizo & it complements this chili very well. Absolutely delicious!!
April says
YUM!
Paul says
Ah... will have to wait for 6 months.
Yeah, I'm in New Zealand. Land of the midsummer Xmas.
Gandalf says
I hate this recipe....because I always end up eating the tofy crumbles before adding them to the chili đ
Joanne says
Yes!!!! Best chili recipe ever!! As a 30 year vegan, I have made many versions of chili, but this is the best. One of my vegan chili recipes used low sodium V8 juice, so if I have can of that hanging around I sub it for the water. With or without- this is amazing! I keep a couple of batches in the freezer. GREAT for tailgating with topings bar!!!!! Yum!
Sam Turnbull says
Amazing!! Thrilled to hear that Joanne đ
Nancy says
It took me this long to find THE best chili ever! I had some red bell peppers and celery left in the fridge that I added. The baked tofu is a game changer! We had this with your corn bread. Absolutely delicious. Thank you
Laura says
Can this be made in a 5 quart dutch oven? Looks so yummy. Thank you.
Henry Lord says
I have made this recipe 7 or 8 times now. Everybody loves it. My mother-in-law, who is only plant based because she lives with us and I do most of the cooking, says this is the best chili beans she's ever had. I use dried beans, because that's what I have, soaked overnight and cook them in a pressure cooker.
Jennifer Hudson says
This is my go-to chili recipe! I make it often in the fall and winter monthes. I love the texture of the tofu and itâs easy to make. Iâve even drained some of the liquid and eaten it like a sloppy joe.