This Ultimate Vegan Chili is AWARD WINNING and it’s so easy to make! Meaty, flavorful and protein-rich, this chili is over-the-top delicious.
Serve with vegan cornbread and vegan sour cream for the best results!
Want even more chili recipes? Check out my Sweet Potato Black Bean Chili, Lentil Chili and Vegan White Chili.
The very best vegan chili recipe
Easy vegan chili is loaded with beans, meaty crumbled 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. It may be a simple recipe, but the results are outstanding. This chili wins awards!
Even meat eaters love this chili! Feel free to make it your own and add in additional ingredients or all of your favorite toppings. Don’t forget the vegan cornbread, vegan sour cream and vegan cheese on the side for a hearty and filling meal!
What is vegan chili made of?
Here are the main ingredients needed for the recipe. The big difference between this chili and a non-vegan chili is that we aren’t using meat of course!
- Meaty tofu crumbles – They are made easily and quickly in the oven while the rest of the chili comes together on the stovetop. Often I skip the tofu and use Beyond meat crumbles instead. You could also use TVP ground beef or another vegan beef substitute.
- Sweet onion and garlic – Classic and necessary chili ingredients. You can use white, yellow or even a red onion.
- Crushed tomatoes – You can substitute this for diced tomatoes if you like a little more texture in each bite.
- Black beans and kidney beans – Use any variety of canned beans you like, but this is my favorite combination. Pinto beans or even chickpeas can be used.
- Chili powder, ground cumin, smoked paprika, cayenne pepper, and salt – This combination of seasonings will make each bite taste smokey, savory, and delicious!
- Maple syrup – Just a little to balance out the acidity.
- Cocoa powder – Adds richness and depths of flavors to the chili. If you haven’t added cocoa powder to your chili before, I highly recommend you try it!
How to make vegan chili
Get the tofu crumbles baking
These tofu crumbles are perfectly seasoned and give this vegan chili a meaty texture. They’re also super easy to make! For an even easier recipe, you can skip the tofu and simply cook 16 ounces or Beyond meat with the onions.
If using the tofu crumbles:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Mix together the soy sauce, nutritional yeast, chili powder, and smoked paprika in a large bowl. Use your hands to crumble the tofu into the bowl and mix everything together.
- Spread the tofu mixture in an even layer on 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.
Prepare the chili while the tofu bakes
In a large pot over medium heat, add a few tablespoons of olive oil. Add in the chopped onion and sauté for 3 to 4 minutes until translucent and fragrant. If using vegan ground beef, cook it now with the onion. Next, add in the garlic and cook for 1 more minute, stirring constantly.
Add the rest of the chili ingredients into the pot (except for the tofu) and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes.
Once the tofu crumbles are done, if using, stir them into the chili.
How to thicken chili
If you like your chili to have a thick or smoother texture, you can use an immersion blender to lightly blend just a few times. Do this before adding the tofu crumbles.
Instant pot vegan chili
Make the chili in an Instant Pot by first turning it to Sauté mode. Add the oil and cook the onions and garlic until soft, then add in the rest of your ingredients (except the tofu, you’ll still need to oven bake this). Secure the lid and cook on manual or high pressure for 8 minutes. Immediately release the pressure, then open the Instant Pot and stir in the tofu crumbles to finish.
Crock pot chili
You can make vegan chili in a crock pot/slow cooker as well. Add all of the ingredients (except the tofu) to a large crockpot and cook on high for 2 to 3 hours or on low for 4 to 5 hours. Stir in the tofu crumbles 30 minutes before it’s done cooking.
Frequently asked questions
Leftover chili will last for 4-5 days in the fridge. Store in airtight containers.
Yes, this chili freezes very well. Freeze in individual freezer-friendly containers, then simply thaw and reheat until warm.
Substitute gluten free tamari for the soy sauce when making the tofu crumbles to ensure 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 vegan chili
You can’t have chili without cornbread! Serve a piece or two with each bowl of chili. Layer on all the toppings you want, such as:
- Vegan Sour Cream
- Vegan cheese shreds or cheese sauce
- Diced tomatoes
- A wedge of lime
- Tortilla chips
- Chopped cilantro
- Avocado slices
- Hot sauce
- Chives
More cozy vegan recipes to impress a crowd
- Vegan Chicken and Dumplings
- Easy Vegan Ramen
- The Best Lentil Soup
- Vegan Zuppa Toscana
- Vegan Chicken Noodle Soup
Ultimate Vegan Chili
Ingredients
Meaty Tofu Crumbles
- 2 tablespoons soy sauce *tamari for gluten free
- 2 tablespoons nutritional yeast
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14 ounce block firm tofu
Chili
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3-4 cloves garlic, minced
- (2) 28-oz cans crushed tomatoes
- (2) 15-oz cans black beans, drained and rinsed
- (1) 15-oz can kidney beans, drained and rinsed
- 1 cup water
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon pure maple syrup
- 1 tablespoon cocoa powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or to taste
Instructions
Make the tofu crumbles
- 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 with the paste.
- 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 chili on the stovetop
- In a large pot over medium heat, add the olive oil. Add the chopped onion and sauté 3-4 minutes until translucent. Add in the garlic and cook 1 more minute, stirring constantly.
- Now add all the rest of the chili ingredients, except the tofu, and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes, until the tofu crumbles are done baking.
- If a thicker consistency is desired, use an immersion blender and blend just a few times. Do this before you add the tofu.
- Once the tofu crumbles are done, stir them into the pot. All done! Serve with vegan sour cream, cornbread, tortilla chips, cilantro, tomatoes, hot sauce, vegan cheese shreds and chives, if desired.
Video
Notes
- Use vegan beef instead: May omit the tofu crumbles if desired, or replace them with vegan beef crumbles (such as Gardein brand or Beyond Meat). Sauté the ground meat with the onion, then add the garlic and continue with the recipe. Or simply add some vegetables instead, like frozen corn, red bell peppers, sweet potatoes, carrots or zucchini. Or add a cup of uncooked quinoa when you add the beans.
- May substitute diced tomatoes for the crushed tomatoes if desired for more texture.
- Leftovers: This chili will keep in the fridge for about 4-5 days, and also freezes well.
- Instant Pot version: Use the sauté feature and cook your onion and garlic, then add the rest of the ingredients (except the tofu, bake that in the oven like normal). Secure the lid and cook at high pressure for 8 minutes. Stir in the tofu crumbles and serve.
- Slow cooker version: Add all of the ingredients (except the tofu) and cook on high for 2-3 hours or low for 4-5 hours. Stir in the tofu crumbles about 30 minutes before it’s done cooking.
Nutrition
This recipe was originally published in 2020 and has been updated with better information and options.
Thank you so much! This is my go to chili recipe. I reduced the maple syrup to 1 teaspoon And sometimes I add mushrooms and a little bit of frozen corn to mine. Also I don’t usually make the crumbles. But it’s good with them too.
Just made it and it’s fabulous! I forgot to put the tomatoes (oops) so I added some tomato paste and it was perfect. Cocoa powder really makes the difference, it balances everything so well, and tofu crumbs fit perfectly (I added some olive oil to them while baking, which made them more crunchy and has intensified the taste). Cilantro helped “opening up” the whole dish, adding a fresh hint of herbs. Next time I’ll have to make some tortillas with the chilli. Thanks!
I’m so glad you enjoyed it! Thanks so much.
As a professional, I understand that it’s important to be kind to everyone, especially when making a critique.
I found this recipe about a year or two ago. It’s our favorite. My mouth waters as I start the preparations.
The tofu adds something special.
So far, every recipe that we have made from Nora’s website has been amazing.
Thanks Deb! I’m so happy you’ve been enjoying the chili recipe for a few years now. And glad you’ve found other recipes on my website as well.
I have tried a lot of vegetarian chili recipes over the years and this is far and away my favorite and one that I have made frequently. This time I had some carrots and celery on hand so I sautéed those with the onions and still love the outcome. Would recommend this to anyone, especially served with Nora’s perfect cornbread!
Thank you, Lauren, for your fabulous review and feedback! I am so glad you loved the chili! It’s so perfect for this time of year! Wishing you happy cooking!
It’s way too tomatoey. I didn’t like it and had to keep adding things to it to mitigate the tomato taste. Soy sauce and broth helped, but won’t be using this recipe again.
Sorry it wasn’t for you!
Suggestion. Add only one can of crushed tomatoes, not two. That’s what I do.
I have made this recipe multiple times. I love it. Huge fan!
Award winning? HORRIBLE Maybe it’s because I am a professional chef and my tastebuds are just different? To me this recipe was not good AT ALL. I ended up having to add in beef to try to cut the tomato taste, it WAS WAY TOO STRONG. I was looking for something different and this WAS NOT IT. When reading this recipe, I felt that two whole cans of crushed . Tomatoes were way too much for a chili, but with reading these reviews, I gave it a try. It wasn’t good to me at all. It was almost like eating tomato paste just not as thick, that’s pretty much all I tasted. I won’t be doing this again
I thought it was so delicious I have made it twice within a week. I don’t think it’s because your taste buds are different, probably because your attitude is just bad. I think you must have done something wrong.
Everyone’s entitled to their opinion. I’m not a professional chef but I have to agree with her. It was like eating tomato soup. It’s not a bad attitude simply to not like a recipe. That’s what the comments are for.
Nora, you’ve done it again! I’ve been craving chili, but since I’ve recently started eating a more plant based diet, I wanted a vegan chili recipe that was quick and more than just beans and tomatoes with spices. I had no maple syrup, so I used hot honey. I realize that it’s not vegan, but really wanted to use something sweet to balance the acidity as you suggested. I tried not be hurt when my son said he prefers your recipe to the one I normally make. We made the cornbread to go with it and had a great meal!
Hi Gretchen. I just love a hearty chili! I’m thrilled you decided to try my recipe, and that you loved it! Thanks for taking time to share your wonderful feedback! Wishing you happy cooking!
I’m curious where the high sodium count comes from? Is there a way to make it lower?
You can lower the sodium greatly in several ways. Use unsalted canned tomatoes and beans. And low sodium soy sauce (or leave it out I suppose). And of course, don’t add salt or just add to taste, if needed.
Made as written, but without the tofu crumbles and cocoa powder (will try with this next time). I added carrot, potato, zucchini, bell peppers. I often struggle with tomato-based recipes, not liking the taste. But this was GREAT! The seasoning was perfect for my taste buds! I’ll be making again and again! This is going with me camping over the next few days; will be perfect during the cool, wet evenings that are forecasted. Thanks for sharing!
You are welcome, Teresa! This is so cozy for the upcoming fall season! I’m so glad you loved the chili, and I appreciate you sharing your wonderful review and feedback! Wishing you happy camping and happy cooking!
It’s so good but a bit too spicy for me. Will wait till my daughter gets home and find out how she likes it. Great recipe Nora, thank you! Will add avocado and sour cream and of course Italian bread to cool it off. I will remember next time to go a little easier on the hot spices, lol. Delicious!!
Forgot to rate, see my orevioys comment. 5 stars!
I made this without any tofu crumbles or textured protein crumbles. Instead I made it in a slow cooker crockpot as you instructed, and added 1/3 cup Bulger wheat with the rest of the ingredients, along with some leftover corn I had. Also used no salt added canned tomatoes. It was the best vegan chili ever! Super rich, creamy and thick, with just the right amount of heat, and so easy to make- just threw everything into the slow cooker for 4 to 5 hours. Thank-you!
Sounds incredible, thanks for sharing!
Oops forgot to rate the recipe with my review, it’s definitely 5 stars 😊
Thank you for your fabulous review!