This is the ultimate vegan chili Award winner And it’s very easy to make! Meaty, flavorful, and rich in protein, this chili is over-the-top delicious.
Serve with vegan cornbread and vegan sour cream for best results!
Want more chili recipes? Check out my Sweet Potato Black Pepper Chili, Lentil Chili and Vegan White Chili.
The best vegan chili recipe
Easy Vegan Chili Loaded with beans, meaty chunks of tofu (or vegan ground meat of your choice) and classic seasonings. This fan favorite dish is ready in under an hour and uses super simple ingredients. This may be a simple recipe, but the results are outstanding. This pepper won the award!
Even meat eaters love this chili! Feel free to make it your own and add extra ingredients or all your favorite toppings. Don’t forget the vegan cornbread, vegan sour cream and vegan cheese for a hearty and filling meal!
What is vegan chili made of?
Here are the main ingredients required for the recipe. The big difference between this chili and a non-vegan chili is that we’re definitely not using meat!
- The meaty tofu is broken into pieces – These are made easily and quickly in the oven while the rest of the peppers are assembled on the stove. Often I skip the tofu and use Beyond Meat Crumble instead. You can use TVP ground beef or other vegetarian beef substitute.
- Sweet onion and garlic – Classic and essential chili ingredients. You can use white, yellow or even a red onion.
- Crushed tomatoes – If you like a little more texture in each bite, you can substitute it for diced tomatoes.
- Black beans and kidney beans – Use any type of canned beans you like, but this is my favorite combination. Pinto beans or even chickpeas can be used.
- Chili powder, cumin, smoked paprika, pepper and salt – This combination of seasonings will make every bite taste smoky, delicious and delicious!
- Maple syrup – A little to balance out the acidity.
- Cocoa powder – Adds richness and depth of flavor to chili. If you haven’t added cocoa powder to your chili before, I highly recommend giving it a try!
How to Make Vegan Chili
Get baking tofu crumbles
These tofu crumbles are perfectly seasoned and give this vegan chili a meaty texture. They are also very easy to make! For an even simpler recipe, you can skip the tofu and cook 16 ounces or more of the beyond meat with onions.
Tofu crumbles when used:
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, mix together the soy sauce, nutritional yeast, chili powder, and smoked paprika. Use your hands to crumble the tofu into the bowl and mix everything together.
- Spread the tofu mixture in an even layer in your prepared pan. Place it in the oven and bake for 30 minutes, flipping halfway through. Once the tofu is in the oven, start the chili.
While the tofu is baking, prepare the chili
In a large pot over medium heat, add a few tablespoons of olive oil. Add chopped onion and fry for 3 to 4 minutes until translucent and fragrant. If using vegan ground beef, cook with onions now. Next, add the garlic and cook for another 1 minute, stirring constantly.
Add the rest of the chili ingredients to the pot (except the tofu) and stir to combine. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Once the tofu is crumbly, stir in the chilies, if using.
How to thicken chilies
If you want your chili to have a thicker or smoother texture, you can use an immersion blender to blend lightly a few times. Do this before adding the tofu crumble.
Instant Pot Vegan Chili
First make chili in an Instant Pot by turning it to Sauté mode. Add the oil and cook the onion and garlic until soft, then add the rest of your ingredients (except the tofu, which you still need to bake in the oven). Secure the lid and cook for 8 minutes on manual or high pressure. Immediately release the pressure, then open the instant pot and stir in the tofu crumbles to finish.
Crock Pot Chili
You can also make vegan chili in the crock pot/slow cooker. Add all ingredients (except tofu) to a large crockpot and cook on high for 2 to 3 hours or on low for 4 to 5 hours. 30 minutes before the end of cooking, stir in the tofu pieces.
Frequently Asked Questions
Leftover chili will last 4-5 days in the refrigerator. Store in an airtight container.
Yes, this chili freezes very well. Freeze in individual freezer-friendly containers, then reheat until just thawed and warm.
Use gluten-free tamari instead of soy sauce when making tofu slices to make sure the chili is gluten-free.
Yes! Some good choices are corn, zucchini, red bell peppers, sweet potatoes or carrots. You can also stir in 1 cup of quinoa with the rest of the ingredients.
How to Serve Vegetarian Chili
Can not eat pepper without corn bread! Serve a slice or two with each bowl of chili. Layer on whatever toppings you want, such as:
More comforting vegetarian recipes to impress the crowd
Cut the tofu into pieces
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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In a large bowl, mix together the soy sauce, nutritional yeast, chili powder, and smoked paprika. It will be pasty. Now crumble the tofu into the bowl with your hands and mix together using a large spoon until well combined into a paste.
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Spread the tofu mixture evenly in the pan. Place in the oven and bake for 30 minutes, stirring the tofu halfway through. Once the tofu is in the oven, start the chili.
Prepare the chili in the oven
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In a large pot over medium heat, add the olive oil. Add chopped onion and fry for 3-4 minutes until translucent. Add the garlic and cook for 1 minute more, stirring constantly.
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Now add all the chili ingredients except the tofu and stir to combine. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the tofu is crumbly.
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If a thicker consistency is desired, use an immersion blender and blend just a few times. Do this before adding the tofu.
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When the tofu is crumbly, stir it into the bowl. All over! Serve with vegan sour cream, cornbread, tortilla chips, cilantro, tomatoes, hot sauce, vegan cheese slices, and chives, if desired.
- Use vegan beef instead: If desired, omit the tofu crumble or replace it with a vegan beef crumble (such as Garden Brand or Beyond Meat). Or add some vegetables instead, such as frozen corn, red bell peppers, sweet potatoes, carrots or zucchini. Or add a cup of uncooked quinoa when adding the beans.
- Diced tomatoes can be substituted for crushed tomatoes if more texture is desired.
- Remainder: This chili will keep in the fridge for about 4-5 days and freezes well.
- Instant Pot Version: Use the sauté feature and cook your onions and garlic, then add the rest of the ingredients (except the tofu, bake in the oven as usual). Secure the lid and cook on high pressure for 8 minutes. Stir in the tofu and serve.
- Slow Cooker Version: Add all ingredients (except tofu) and cook on high for 2-3 hours or on low for 4-5 hours. About 30 minutes before the end of cooking, stir in the tofu pieces.
Worship: 1bhajana | Calories: 388kcal | Sugars: 67g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Sodium: 1080mg | Potassium: 1669mg | Fiber: 22g | Sugar: 18g | Vitamin A: 2324IU | Vitamin C: 32mg | Calcium: 282mg | Iron: 10mg
This recipe was originally published in 2020 and has been updated with better information and options.