This vegan chili recipe has won 1st place at a chili cook-off competition competing against non-vegan recipes!
Bursting with gorgeous spices, the double-bean action makes for a scrumptious heartiness, the rich simmered tomatoes, and that chewy, totally addictive tofu will make this chili super meaty. That's why this is The Best Vegan Chili Ever!!!
It has been nose-nipping, fingertips feel like they're falling off, wonder why I don't own snow pants, scarf wrapped high enough to meet my hat so that I just have a wee slit to see through, kinda cold this week. That and I seem to have one of those never-ending colds that don't want to go away, no matter how much I ignore it. (I admit there are better cold remedies).
So between the two colds, all I wanted was something insanely delicious, hearty, satisfying, a big ol' pot of warm me up from the inside. And then it happened, I made The Best Vegan Chili Ever!!!
See what I mean? Don't you just want to bite that spoon!?
No really, this is serious stuff, friends. This isn't the first pot of vegan chili that I've ever made. I've cooked up many of those three-bean type chili recipes in the past, which are good, but they never feel particularly special to me. They were missing that oomph.
The secret to the best vegan 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.
Just with all chili recipes, this vegan chili was delicious freshly made, but it was even better the next day. The tofu stays perfectly chewy and the flavours deepen and get even more flavourful.
To make the best vegan chili ever: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to a simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
In the meantime, prepare the tofu crumbles for the vegan chili. Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. Make sure you use extra-firm tofu (and not firm or medium tofu), as extra-firm will have the greatest yield and best texture. My go-to is Sunrise Extra-Firm Tofu.
You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures. Mmmmmm tofu crumbles. I can't help but eat a few right from the pan, but I seriously have to control myself as I may eat them all!
When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the chili for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy.
Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired. And don't forget a piece of the Easiest (and most delicious) Vegan Cornbread. The best vegan chili ever!!! I'm so excited, I need to make another pot ASAP.
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.
Bon appetegan!
Sam Turnbull.
The Best Vegan Chili Ever!!!
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 28 oz can diced tomatoes
- 1 19 oz can black beans (2 cups) , drained and rinsed
- 1 19 oz can kidney beans (2 cups), drained and rinsed
- 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
For the Tofu:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 350g block extra-firm tofu
Instructions
- For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
- For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
- Spread the tofu mixture evenly over the pan. Bake for about 45 mins, 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 nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
- When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy. Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired.
Notes
Nutrition
More vegan recipes you might enjoy...
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 ‘meat eaters’ 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 Sam’s 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! I’ve 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 🙂
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 🙂
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 wasn’t sure if I’d 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.... it’s 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 😀
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 🙂
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 it’s easy to make. I’ve even drained some of the liquid and eaten it like a sloppy joe.