The Ultimate Vegan Chili recipe that is sure to please even the most devout of meat-eaters! Featuring flavorful, baked, chewy tofu crumbles, this chili is over-the-top delicious. Serve with vegan cornbread, cashew sour cream and chives for the best results!
This is my second vegan chili recipe on the blog. The first was this Sweet Potato and Black Bean Chili, which was not only the FIRST recipe I ever posted, but it remains one of my most popular as well! I did update it with photos awhile ago, because some of my early photos were, hmmm, not great we’ll say!
But this Ultimate Vegan Chili is a whole different thing. It’s a vegan, whole foods, plant based, no oil version of a hearty, meat chili. Serve this vegan chili to all the meat eaters in your life and see if they aren’t impressed!
The best part of this recipe are these baked tofu crumbles! And they’re super easy to make. You just mix soy sauce (or tamari), nutritional yeast and a few spices in a bowl. Crumble in the tofu, mix it together and bake for about 30 minutes.
They will look something like this when they’re finished:
Mix them into the pot of chili and you’ve got dinner! I love adding cocoa powder to chili, it gives it another dimension of richness and flavor.
For best results, serve with this Vegan Cornbread and maybe some cashew sour cream!
Freeze this chili in individual portions for quick and easy meals when you don’t have time to cook. I don’t know about you, but I love having a freezer full of food!
I hope you love this Ultimate Vegan Chili! It’s:
Fiber & Protein rich
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Inspired by It Doesn’t Taste Like Chicken.
Full of beans and flavorful baked tofu crumbles, this chili is sure to please everyone, vegan or not! Serve with vegan cornbread, cashew sour cream and chives.
- 1 medium sweet onion, diced
- 3-4 cloves garlic, minced
- (2) 28-oz cans diced tomatoes
- (1) 15-oz can black beans (1.5 cups), drained and rinsed
- (2) 15-oz cans kidney beans (3 cups), 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 salt, or to taste
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons nutritional yeast
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- (1) 14-oz firm tofu block
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 (see photos above in post). Place in the oven and bake for 30 minutes, stirring the tofu halfway through. Once the tofu is in the oven, start the chili.
In a large pot over medium heat, add a few tablespoons of water. Add the chopped onion and saute 3-4 minutes until translucent. Add in the garlic and cook 1 more minute, stirring constantly. Add more water if needed to prevent burning.
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 30 minutes, until the tofu crumbles are done baking.
Once the tofu crumbles are done, stir them into the pot. Serve with vegan sour cream, cornbread or tortilla chips and chives if desired.
- For gluten free, make sure to use tamari instead of soy sauce.