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.
Tamar says
Thank you for sharing this recipe. It was delicious. Iâve been craving chili and have been let down by a few recipes, so I was hesitant to try yourâs. Iâm glad I gave your recipe a try. I was pleasantly surprised by how simple and flavorful the chili was. This will definitely be on my recipe rotation.
Jeff says
I was wondering if I can add green peppers to this?
Jess @ IDTLC Support says
Yep, that would be tasty!
Adelaide Begley says
I made this along with a 5star rated meat chilli for a family get together⊠this was the favourite hands down for everyone who tried both! Thank you
Sam Turnbull says
Haha I love that!! đ
Mandy says
Your cornbread recipe was delicious! I've never made cornbread before and it was easy and so yummy! Thank you!
Sam Turnbull says
So happy you enjoyed it!!
Mandy says
I love all your recipes Sam but this one I found way too hot! I love spice and put sriracha on everything but maybe my chili powder was too hot to use these measurements. It's authentic and very fresh. As I put 2 tablespoons of it in my huge pot I was quite concerned. Seemed like way too much....even for me! Turned out it WAS way too hot for us. My husband ate his with a bunch of sour cream on top ( he's not vegan). I added a can of coconut milk and 2 potatoes ( apparently that's supposed to take the heat down) but it's still way too hot! Next time I'll use HALF the chili powder and I'm sure it'll be perfect!
Sam Turnbull says
Hi Mandy, it sounds like you were using a different kind of chili powder. Chili powder is a spice blend made from ground dried chiles and a number of other spices and it is not usually spicy at all. It is not to be confused with chile powder, which is made from ground dried chiles and few or no additives and is usually very spicy. The only spicy spice added to this recipe is the cayenne. I hope that helps!
Kathryn says
I am really not a big chilli lover but this was fantastic! It is perfect with the corn bread and so easy to make.
Sam Turnbull says
Yay! So happy you loved it Kathryn đ
Darcie says
Thisâhands downâthe best vegan chili ... actually the best chili of any kind, like ever. I loved this. So easy and freezes really well so great for meal prep. I added corn and upped the spices a bit but otherwise made exactly as written. My husband (who eats all the meat) loved this too.
Sam Turnbull says
Aww that's amazing! So happy you loved it Darcie!
Megan joy says
Delicious chili. Very filling and wonderful for a chilly fall day.
Sam Turnbull says
So happy you love it Megan! đ
Christiane says
You are right: it is the best vegan chili ever!! I made it today and I also made your cornbread recipe. Both are fantastic and just what I wanted to celebrate the beginning of football season. Even those who donât like football will enjoy the chili and cornbread!
Sam Turnbull says
So happy you love it! đ
Sally says
Can I freeze this after the tofu is added? I'm looking for recipes I can make ahead and freeze.
Sam Turnbull says
Yes, it freezes wonderfully!
Ester says
Very excited to try this recipe. Has anyone made it using the instant pot?
Kim says
Can this be made in the crockpot?
Barbara Gilday says
I did. I was gone all day. I added the tofu for just the last few minutes. It was great.
Sam Turnbull says
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.
Ruth Barnes says
Great recipe! Whether your vegan or not (we aren't), it is delicious. It was also fun to make our own protein substitute ...and see it come out so "meat like" and tasty! We'll be exploring using tofu in various other forms and dishes, so thank you for turning us on to this. As for this recipe, we used 2 cans diced and 2 cans crushed tomatoes for less tomato chunks and added 1 tea. baking cocoa for added complexity. We also added 3 - 15 oz cans of beans (1 great northern), so any way you want to "move this recipe around", it'll work fine so have fun with this. Looking forward to exploring more of Sam's recipes!
Shauna says
This chili is really good, but SUPER spicy if you use the full 2 tbsp of chili powder. I love spice, especially in chili, and am typically the person that adds hot sauce to everything. This makes my eyes tear up and would not be tolerated well by anyone who is sensitive to spice. I cut the chili powder in half and it still packs enough heat.
Eliane says
I think it really depends on what chili powder you use. The one I have is a mix of various spices, not just powdered hot chillies, so when I make this recipe it comes out just great, even my little kids can handle it. If your chili powder is 100% chillies, that would explain it! đ
Terri says
I don't have time to do the tofu crumbles. Can I just pan fry some Beyond Burger with the onion and add that to the bean/tomato mixture?
Ruth says
Terri, it won't matter. If you haven't already made it, go for it. This recipe is so forgiving you can use it for a base and make substitutions as you see fit. (Although it was enlightening to see how easy, and tasty the tofu turned out). Enjoy!
Is says
If you have time to scroll on social media you have time for tofu crumbles it takes 5 min.
Mary says
Absolutely delicious! So far, this is the best vegan chili Iâve had. Thank you so much!
Sarah R. says
Made this last night - super easy and DELICIOUS! I only had crushed tomatoes, so used those instead (and just went with one can) and added some frozen corn and a can of pinto beans. This will now be a staple in our house!! Thank you!
Sam Turnbull says
So happy you loved it, Sarah!
Alecia says
Merry Christmas Eve! We just finished an evening full of family, cornbread and the best vegan chili ever!! This is our go-to recipe for comfort food and an easy delicious meal that can be prepared ahead of time. Iâve made this about 10 times and it hasnât failed me once. Thank you Sam! Happy New Year and cheers to more great vegan recipes.
Beata says
Hey Sam! Here's your best non vegan fan, lol. I'm sure you are praised for this chili over and over but I'm going to add my praise anyway! Been making this chili on repeat for I don't know, the past 2 years, and I have yet to get tired of it. It really is THE BEST CHILI EVER - and I'm soaking 4 kinds of beans right now to make your chili again in a day or so. I've been using diced tomatoes with green chilies recently to up the kick (I use 5 or 6 10 oz. cans of regular spiciness level diced tomatoes, depending on how thick I want the chili to be) and I add more chili powder as desired on any given day. I also play with the tofu seasonings as I see fit. My boyfriend LOVES this chili and ALWAYS gobbles it up (along with me!)Thank you!!! This is an absolutely perfect recipe!!!
BTW, even though I'm not vegan or vegetarian, I really prefer the taste of nutritional yeast to grated parmesan now, lol. Thank you for helping facilitate that change, too!
Sam Turnbull says
Aww that's wonderful! So thrilled this is your go-to Beata! And wonderful that you are including more plant-based meals in your life đ
Carolyn Clark says
This is delicious! I love many of your recipes because they are simple to follow and turn out well. I do think your prep times should be doubled though. The tofu crumbles are to die for. Like you wrote, it's hard to stop eating them to save to add to the chili! This is my new favorite chili! I had it over a small amount of white rice (the way we had it growing up) with a dollop of homemade cashew sour cream on top.I feel very satiated right now. Thank you!