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.
Susan Zakar says
excellent recipe. Definitely a keeper. The baked tofu had an amazing meat texture. I added a couple of jarred roasted red peppers to round it out. Yum. Thank you for sharing it
Jess @ IDTLC Support says
That's a great idea, thanks for sharing!
Nancy Jeziod says
This chili is absolutely amazing! The flavors and textures combine to keep you wanting more. My mother in law has not stopped raving about and she finished the last 3 bowls and for her the best part was those tiny crumbles of tofu.
One question, what is an actual servings size and how many cups does one batch make?
Thank youâŠthis is a keeper!
Nancy
Jess @ IDTLC Support says
That's so fantastic to hear! A serving size is just over a cup and the batch makes about 8-10 cups.
Lisa says
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. Iâve never been a chili fan and I loved it! Itâs the best Iâve ever tasted. Thank you for a chili recipe we all love!
Jess @ IDTLC Support says
We're thrilled to hear everyone enjoyed it!
Jesse Woltz says
Made it and ate it tonight! Very good recipe! Loved the baked tofu in it!
Jess @ IDTLC Support says
Terrific!
Bianca says
what contest did it win?
Tracie says
Iâm so excited to try this. Have you ever added TVP to the recipe for extra protein? Iâm wondering how much extra liquid to add if I do. Thanks. I really am so thankful for your recipes. â€ïž
Jess @ IDTLC Support says
A few other readers have simply added the TVP to the mixture with great success. You could also rehydrate the TVP and then add it, for example 2 cups of boiling water to 1 cup of TVP and let it sit for 5-10 minutes and then drain the water before adding it to your chili.
Lori Belanger says
I love the chili!! The best and my favourite thing to eat right now
What what is a serving size in cups?
Joyce Gutierrez says
This chili was sooo good! I blended one can of the tomatoes as my hubby doesnât like a lot of chunky tomatoes. I added a can of diced green chilis and made your cornbread too. Will have chili fries tonight and probably freeze some. Thank you for another great recipe!
Jess @ IDTLC Support says
Yummy! Chili and cornbread and chili fries too! So delicious!
Mattie says
I got the recipe about a month ago but I was moving at the time. Today I made it exactly as written.
it's fabulous. I can see why it won awards! I just wrote it all down because it's a keeper!
Thank you so much! I just started eating vegan about six months ago. it's like a whole new world, and my body has been thanking me every day.
Jess @ IDTLC Support says
Amazing! We love to hear from people that are feeling great eating vegan. Congratulations!
Bianca says
Do you see where it shows 8 servings? Just change the number there!
The + and - symbols around the number are for that.
To double change it to 16, to triple change it to 24, etc.
Hope that helps!
Lana says
How can this recipe be multiplied 3 or 4 times? I want to make a big batch and freeze most of it. Has anyone tried? Do I simply multiply all ingredients equally?
I'm a busy organic family farmer & I make nearly everything from scratch. I freeze soups, chilis, sauces, etc. to use during my busiest harvest times. This recipe sounds GREAT!
Jess @ IDTLC Support says
Yes! You will need a huge pot as the original recipe makes a big batch. But you can change the Servings to 24 or 32 and it will adjust the quantities for you. Enjoy!
Suz says
Delicious. I can "taste" why it won the cookoff. The addition of the tofu is the secret for that chew and the spice mix is perfect (although my home smelled like smoked paprika for days, ha). I ended up having a late breakfast/early lunch of chili the next day because I couldn't resist!
This recipe is a keeper.
Jess @ IDTLC Support says
Wonderful!!
Will says
This is seriously the best vegan chili recipe. It's not only tasty but very easy to make. I've tried other more complicated chili recipes before, but sometimes leaving things simple is the way to go. Plus the baked tofu crumbles are to die for.
Jess @ IDTLC Support says
You are so right!
Tess says
Thank you so much for this recipe. It was delicious. Delighted that I have left overs in the freezer.
Jess @ IDTLC Support says
It's always so nice to have a few leftovers tucked away! đ
Mark says
Just made this for the Superbowl - its incredible. Serving with sour cream, green onions, shredded cheese and crumbled nacho chips. Brilliant!
Chelsea says
I am also making this for the super bowl! This is literally the only chili I make now for a few years. I do put in less (half) chili powder and omit cayenne pepper for my kiddos.
Christine T says
This recipe is TDFâŠhands down a winner for vegan and non-vegans in my home. Definitely making it for Sundayâs Rihanna ConcertâŠerm, I mean, for the Super Bowl tomorrow.
Laurie says
Everything you said about this chili is true. It is my new go to. Omnivore hubby loved it too.
Jess @ IDTLC Support says
Fantastic!
Alex says
Love this recipe! So easy and so delicious. I've made it 5 or 6 times now and it never disappoints. For extra flavour I serve it in on a bed of arugula and top it with some cashew parmesan.
Teresa says
Such a great chili recipe! So yummy! Thank you Sam!
Jon-Michael says
I made this chili for my family and they loved it! I'm definitely making it more often.
Could you please tell me how much 1 batch of chili is by volume? Like, if I wanted to make 1 batch (8 servings) of this chili and store it, what is the smallest container I should buy that will fit all of it? 1 quart, 1 gallon, etc...?