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.
This is my favorite chili recipe. I make it easily 2-3 times a month.
Thank you for sharing your wonderful review! I’m glad you love the chili!
What’s the serving size
There are six servings total, but you would have to divide it evenly to know exactly how much that is. I believe it’s about 1 1/2 cups, but I’m not 100% positive.
If I use Beyond Meat or Impossible meat should it still be pre baked?
You don’t need to pre-bake it, but I would sauté it according to the package instructions, until it’s cooked, then continue with the rest of the recipe.
Any tips on using Tempeh instead of tofu?
I wouldn’t bake it but just saute it in the pan first.
Amazing!! Thank you for such a delicious recipe!!!
Thank you for sharing, Jessica! I’m glad you loved the chili!
Excellent and quick to make. One idea is to freeze the tofu overnight then heat the tofu up and squeeze all the water out of it; let cool to touch then add the ingredients for the tofu. Afterwards place in a frying pan until desired color then take of stove and add to the chili. Yes, it takes a bit longer to make although it tastes great .
Thanks for the tip! Freezing tofu does produce a great texture. Glad you enjoyed the chili!
I gotta say — this Ultimate Vegan Chili was just that — The Ultimate. I made the cornbread to go with it and it was outstanding. As I am working from home, I opted for the slow cooker method and left out the two tablespoons of oil as I was not sauteing the onions/garlic. I am finding that the Nora Cook’s website is truly inspiring and and outstandingly simple, delicious recipes. Being vegan, I have lots of recipe sources to choose from — but I find myself gravitating back to noracooks.com. Nora’s recipes really suit my taste and style. Thank you!!
Hi McKay. Thank you for your wonderful review! I am thrilled that you are enjoying my recipes! Thank you for taking your time to share this review!
Loved it
Blown away! This is amazing ?
Thank you! I’m so glad you love it!
Ahhhhmazing!!! Thank you for sharing this incredibly delicious chilli recipe. My vegan son devoured half of it exclaiming how delish it was. Later that night I scooped a few ladles over top of tortilla chips, sprinkled cheese and added a few spicy hot banana peppers on top then popped in 325 degree oven for 15 minutes… voila! Awesome nachos! Thanks Nora ?
Hi Jaclyn. Your nachos sound amazing! I’m glad you and your son loved the chili! Thank you for sharing your wonderful review!
Great flavor on the tofu! I was wondering though if there’s a way to get the tofu a bit chewier? I tried cooking it for an extra 15 minutes or so and it still came out quite soft.
Also, to anyone who is going to make this chili: you absolutely HAVE to make the cornbread with it. It’s amazing!
Hi Joel! Try using extra firm tofu, or even squeezing some of the water out of the tofu first if you are having issues with it still be soft. It should get nice and chewy, and not be watery or soft. You could also try baking it directly on a pan coated with oil, that may help. Or turn the heat up a bit, maybe your oven runs a bit low? Glad you enjoyed the chili and cornbread! Hope that helps.
Loved it! I added carrots and celery as well.
I’m glad you love the chili, Tina! Thank you!
So good! I halved the recipe since there’s only two of us and it was plenty. I added frozen carrots and corn, a bayleaf, and cooked it in the Instant Pot at high pressure for 8 min. w/ 10 min. natural release. I also mixed in soy crumbles after. Delicious!!
I’m really glad you loved the chili, Mimi! Thanks for taking time to share you awesome review!
Awesome recipe, I added red bell pepper with the onion at the beginning and some kale toward the end to increase the veggies and it was delicious!
I’m so glad you loved the chili, Sophia! Thanks a lot for taking your time to share your kind review!
I have made this twice; once using ground beyond burger, and once with the tofu crumbles… both were delicious! Really love the flavor of the crumbles. The best chili ever, highly recommend!
Thanks Halley. I’m glad you love the chili! Thank you for sharing!
How many servings are in the Chile also how big is a serving?
There are about 6 pretty large servings, maybe 1 1/2 cups each. It usually serves my hungry family of 5 with some leftovers.
This is AMAZINGLY good – thank you so much! I did use almost 50/50 dices with whole plum that I cut up – did the immersion blender for a few second as it was a shade liquidy – great tip! Can’t wait to reheat it tonight – guessing the flavors will be even better! Highly recommend!
Hi Jay. Leftover chili is always so flavorful! Thank you for sharing!
What does this recipe yield?
About 6 large servings, about 1 1/2 cups each.
Great recipe. Came out great. I substitute the todo with the impossible meat.
Hi Angel. Thank you!
I don’t normally leave reviews but will here – this was really disappointing. The roasted tofu just disintegrates into the chilli and leaves white flecks only….which doesn’t look good at all. Nothing meaty about this to satisfy those who are meat-eaters in the family.
Hi Paula! For a really “meat-like’ chili, try substituting impossible ground “beef” for the tofu. But the tofu should not just leave white flecks, it should get chewy and meaty in the oven before you add it to the chili, so I’m guessing it just didn’t get baked long enough to become meaty. Even so, the tofu won’t necessarily trick meat eaters into thinking they are actually eating meat, so I get it.
Nora, THIS CHILI ROCKS THE HOUSE!!!!!!!!! I used to think I made the best chili ? but this combo of cocoa, maple syrup, smoked paprika…awesome ? For the cornbread I used unrefined coconut sugar instead of white sugar so the cornbread came out a golden brown instead of bright yellow – but it was delicious too. Thanks for sharing this kick ass recipe – my son is vegan and I decided to try a completely plant based diet too. Keep them coming!
Hi Judi! I’m glad the chili is a hit! Thank you for sharing! Keep checking in for new recipes!
This is the best vegan chili ever !
Thanks Deb!
Gonna make it with one can of diced tomatoes since that’s all I have and 1 can of black beans instead of two. Also using one pkg of impossible instead of tofu. Wish me luck!
The roasted tofu crumbles really take this over the top. I’ll be making this again and again.
Thank you, Christy. Enjoy!
I’m going to be making this for fellowship after church this Sunday. So intrigued by the cocoa powder!! Can you explain why you add it and what it does?
I hope you love it! Cocoa powder in chili really takes the flavor to the next level and makes it taste a bit richer. It’s quite common, actually. 🙂 And it won’t make your chili taste like chocolate.
It is seriously amazing! I topped it with your sour cream recipe. Seriously in awe. I’ve used well over 30 of your recipes now and never disappointed. Thanks so much for doing what you do.
Hi Tess. I appreciate your review! Thank you for using my recipes! I’m glad you are loving them! Happy cooking!