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 (197 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. Comes out tasty for my family. We use beyond beef crumbles (or TJ’s plant chorizo) and 1 can diced with 1 can crushed for a great mix of thickness and texture. A great base or complete recipe.

    1. Thank you for sharing your great recipes ideas and review! How awesome your family loves the chili! I appreciate you using my recipes! Happy cooking!

  2. I added some carrots and celery for extra veg, plus an additional half cup of water, and it turned out amazing! The tofu crumbles really bring everything together. Will absolutely be making this easy and delicious recipe again. ๐Ÿฅฐ

    1. Hi Heather. Your chili sounds delicious! Thanks for sharing your great review and recipe experience. I’m so glad you loved the chili. Happy cooking!

  3. I’m new to cooking tofu. Usually there are directions to drain & press the tofu, but you don’t mention that at all here. Is that step not necessary for the chili?? Can any knowledgeable cook respond, please? Thanks.

    1. Hi Kathe. I will always specify if you should press the tofu, and for this recipe, I do not press it. Simply drain it from the package. The excess liquid will evaporate in the oven. If you want to press it first, thatโ€™s fine as well, and the tofu may take less time to cook in the oven. Hope that helps clarify and I hope everyone enjoys the chili!

  4. I just won a chili contest at work with your recipe! It was the only vegan chili and no one was told ahead of time. The flavor and texture of this chili is absolutely perfect. Also a super easy recipe to make! Thank you ๐Ÿ˜Š

    1. That is so awesome, Erin! Congratulations! Thanks for sharing your stellar review and fun feedback! Wishing you lots of happy cooking!

  5. The best vegan chili recipe I have found! I only used one can of tomatoes as I didnโ€™t have more and it turned out great! I also love the tofu in this โค๏ธ.

    1. That is correct. For a less tomato-ey chili you could use one and then use more water or broth instead, but I always use two cans of crushed tomatoes.

  6. I really enjoyed this chili! It reminded me of chili where I grew up. I added 8oz of sliced mushrooms and a bell pepper for some extra veggies. I ran out of time to bake the tofu so crumbled it up and added it directly and it was still delish! Thanks for another winner, Nora!

    1. You bet, Allyson! How awesome that you loved the chili. Thanks for your sharing your baking experience and awesome review! Happy cooking!

  7. 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.

  8. 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!

  9. As a professional, I understand that itโ€™s important to be kind to everyone, especially when making a critique.

    I found this recipe about a year or two ago. Itโ€™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 Noraโ€™s website has been amazing.

    1. 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.

  10. 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 sautรฉed those with the onions and still love the outcome. Would recommend this to anyone, especially served with Noraโ€™s perfect cornbread!

    1. 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!

  11. Itโ€™s way too tomatoey. I didnโ€™t like it and had to keep adding things to it to mitigate the tomato taste. Soy sauce and broth helped, but wonโ€™t be using this recipe again.

  12. Award winning? HORRIBLE Maybe itโ€™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 wasnโ€™t good to me at all. It was almost like eating tomato paste just not as thick, thatโ€™s pretty much all I tasted. I wonโ€™t be doing this again

    1. 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.

      1. Everyoneโ€™s entitled to their opinion. Iโ€™m not a professional chef but I have to agree with her. It was like eating tomato soup. Itโ€™s not a bad attitude simply to not like a recipe. Thatโ€™s what the comments are for.

  13. Nora, youโ€™ve done it again! Iโ€™ve been craving chili, but since Iโ€™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 itโ€™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!

    1. 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!

    1. 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.

  14. 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!

    1. 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!

  15. 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!!

  16. 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!

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