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!

looking down on two bowls of chili with sour cream, cheese and a lime on white background with blue towel

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. Donโ€™t forget the vegan cornbread, vegan sour cream and vegan cheese on the side for a hearty and filling meal!

close up of a bowl with bean chili, sour cream, cheese and a lime wedge.

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!
crumbled baked tofu on a parchment lined pan.

How to make vegan chili

Get the tofu crumbles baking

These tofu crumbles are perfectly seasoned and give this vegan chili a meaty texture. Theyโ€™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 350ยบF 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 sautรฉ 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. 

onions sauted in a white pot with yellow-white squared towel.

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.

black beans, tomato sauce and spices in a white pot, not yet stirred together.

Once the tofu crumbles are done, if using, stir them into the chili. 

adding cooked crumbed tofu to the pot with 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 Sautรฉ 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 itโ€™s done cooking.

white pot full of vegan chili, a ladle scooping out a serving.

Frequently asked questions

How long does vegan chili last in the fridge?

Leftover chili will last for 4-5 days in the fridge. Store in airtight containers.

Does chili freeze well?

Yes, this chili freezes very well. Freeze in individual freezer-friendly containers, then simply thaw and reheat until warm.

How can I make it gluten free?

Substitute gluten free tamari for the soy sauce when making the tofu crumbles to ensure the chili is gluten free.

Can I add more vegetables or grains to vegan chili?

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 canโ€™t have chili without cornbread! Serve a piece or two with each bowl of chili. Layer on all the toppings you want, such as:

two bowls of vegan chili on white background with blue towel, sour cream and cheese on top.

More cozy vegan recipes to impress a crowd

square image of a bowl of chili with handles, blue towel in background.
4.95 stars (196 ratings)

Ultimate Vegan Chili

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.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings

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

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • 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 sautรฉ 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.ย 
  • 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

  1. 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). Sautรฉ 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.
  2. May substitute diced tomatoes for the crushed tomatoes if desired for more texture.
  3. Leftovers: This chili will keep in the fridge for about 4-5 days, and also freezes well.
  4. Instant Pot version: Use the sautรฉ 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.
  5. 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

Serving: 1serving | Calories: 388kcal | Carbohydrates: 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
Course: Main Course, Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This recipe was originally published in 2020 and has been updated with better information and options.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

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Comments

  1. Wow! Made this tonight and it was delicious! My meat loving husband couldn’t stop raving about it. Your vegan cornbread was a hit as well. We will be adding this to our usual rotation. We are big fans of your recipes… keep em coming!!

    1. The cocoa powder adds another layer to the flavor here. If you haven’t tried cocoa powder in chili, I highly recommend it!

  2. This vegan chili is everything you want from a hearty, delicious chili! Very impressed by the flavoring and the added tofu.

  3. Delicious…big ol pot on the stove now…can not wait for dinner and all that is left will go in the freezer. ย  ย  I can tell this will be our go to from now on…Thank you

  4. Hi! Iโ€™m about to put all ingredients in a slow-cooker for 4-5 hours. Iโ€™m using BOCA crumbles, when should i add them in?ย 

  5. Made a half portion of this in the Instant Pot. ย Used only black beans because I had some to use up along with carrots , zucchini and some peppers. Put all my veggies and beans on bottom and tomato on top with spices ,syrup and water, didnโ€™t stir. Cooked for recommended time. I had TVP so I cooked that separately with your recipe from the nachos. After the 8 minutes did a quick release and added the TVP and some ย frozen corn. It was excellent . Thanks , and of course the ย cornbread on the side, Iโ€™m pretty sure thatโ€™s the reason I made chili today …

  6. This is the BEST chili Iโ€™ve had in my entire life! Every bite hits the spot and Iโ€™ve made it now twice in one week. It is seriously 10/10! Thanks for sharing!

  7. This is the first vegan chili I have made that has been a crowd pleaser for my fellow vegans and the vegetarians and omnivorous folks in my life. I made it with your vegan cornbread which has become a staple in my home (requested by my family almost daily). Thank you for all of your recipes. Your website has become a “go to” for reliably great vegan recipes.

  8. This is the 3rd time I made this chili. ย Made with and with tofu- Great either way. I prefer without. ย Have been making once a week. ย We are new to vegan and vegetarian cooking and consider this a great addition- thanks

  9. This tasted so good! It had an excellent spice profile. I added some extra veggies instead of the tofu and it was awesome. I will definitely make this again.

  10. NORA !!! NORA !!! NORA!!! Listen to Me NORA!!! ( eg. YouTube kid ….Linda /Linda/Linda)
    Dear LORD ……VEGAN CHILI…… So DELICIOUS !
    I did not have tofu so I used traditional seitan as a substitution (I chopped it fine like crumbled ground meat)- baked exactly as recipe directed-
    for the meaty crumbles- PERFECTION !
    I didn’t have cocoa powder so I tossed in some dark chocolate from my baking stash- AMAZING!
    I found you by google search for some VEGAN gravy -and your 6 ingredient recipe came up so I made that and now I am HOOKED on NORA !!!! Dear Lord that gravy is to die for and so EASY!!!
    Kind Regards,
    Chad

  11. I made this in the fall for a hockey team that my husband and I coach. All the meat-lovers came back for seconds (some for thirds) and I had requests for the recipe (I sent them your link in hopes that they would try other plant- based recipes). Thanks for continuing to inspire!

  12. Tried this for the first time today and loved it. Meat eating husband and vegetarian daughter were happy too! Will definitely make this again.

  13. I made this for the first time in December 2018…an innocent time. It was awesome then and it’s just as fabulous now. I’m happy that the important things (family/love/health/and this delicious chili) remain a constant. Stay inside and stay well. Thanks for this delicious recipe!

  14. Made the chili and the vegan corn bread, turned out amazing!! Thanks for posting the recipes and inspiring me to cook instead of worry about all of these changes we are all going through. Be safe and healthy! ?

  15. This really was the ultimate vegan chili. I kept adding the spices one at a time, thinking, is this going to get better??? (especially with the cocoa powder, nutritional yeast, and the soya sauce) And it did. Instead of tofu, however, I used 250gms of Beyond Meat, plus the mix of black beans and red kidney beans. Oh my Gosh did this deliver. I can only imagine it with the corn bread (which I made before)…This is being saved in my recipe file. Thank you!

  16. Hello! I love love love this recipe! Could you please tell me how much is one serving for nutritional information?

    Thanks!

    1. Thank you, I’m glad you like the chili! It’s for 1/6th of the entire dish, I don’t know the exact cup measurement. But if you divide it by 6, that is what the nutrition estimate is based on.

  17. Hi there! I’m making this for the fam tonight and am super excited about trying these homemade veggies crumbles! You recipe doesn’t mention pressing the tofu first.. would you recommend this, or is the moisture beneficial for baking?

    Thanks!

    1. I think you are going to love the chili! There is no need to press the tofu, as the excess water will cook off while it bakes, making the recipe a bit easier and faster to make. Thanks!

  18. Hi Nora! I love your recipes…I have never used cocoa powder in a chili recipe before…it seems a little unusual to me….is it critical to the recipe?

    1. You can leave it out, it is not critical but I do encourage you to try it! It’s quite common actually, and is often found in the best of chilis. ๐Ÿ™‚

  19. Hello,

    Can this be made in the instant pot? I just prefer being able to close it up and forget about it until its done! ๐Ÿ™‚

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