This Ultimate Vegan Chili is sure to please even the most devout of meat-eaters! Meaty, flavorful and protein-rich, 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 version of a hearty, meaty chili. Serve this vegan chili to all the meat eaters in your life and see if they aren’t impressed! BONUS: It’s simple to make and will be ready in under an hour. Perfect for Game Day or a family dinner.
How to make Ultimate Vegan Chili:
First, get the meaty tofu crumbles baking. Preheat the oven to 350 degrees, and line a large pan with parchment paper. Stir together the soy sauce/tamari, nutritional yeast, chili powder and smoked paprika (SEE RECIPE CARD BELOW FOR EXACT AMOUNTS) in a large bowl. Crumble the tofu into the bowl and stir to mix. Bake for about 30 minutes, stirring halfway through.
While the tofu is baking, start your vegan chili on the stovetop. Saute an onion, then add the garlic.
Add all the other chili ingredients, except the tofu, and stir. Bring to a boil, then simmer about 20 minutes, until the tofu crumbles are done baking.
Once the tofu crumbles are done, stir them into the pot. That’s it!
How can I thicken vegan chili?
You might want a thicker consistency to your vegan chili. If you do, use an immersion blender (before you add the tofu) and blend just a few times in the pot. Sometimes I do this, and sometimes I don’t. Either way is good to me!
Is vegan chili gluten free?
Yes, as long as you use gluten free tamari instead of soy sauce, this recipe is gluten free.
What to serve with vegan chili:
Serve with The Best Vegan Cornbread, and a variety of toppings, such as:
- Cashew Sour Cream
- Vegan cheese shreds
- diced tomatoes
- tortilla chips
- chopped cilantro
- hot sauce
- chives
Can ultimate vegan chili be frozen, and how long does it last in the fridge?
This vegan chili freezes very well. I like to freeze it in small containers for quick lunches, and I’ve also frozen it in a large ziplock freezer bag. It will keep in the fridge for about 4 days.
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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
- (1) 14-ounce firm tofu
Chili
- 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
For the Tofu Crumbles:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- 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.
For the Chili:
- In a large pot over medium heat, add a few tablespoons of water OR olive oil. 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 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, preferably.
- 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/or chives if desired.
Recipe Notes
- For gluten free, make sure to use tamari instead of soy sauce.
- May omit the tofu crumbles if desired, or replace them with vegan beef crumbles (such as Gardein brand, Beyond Meat or Smartground.)
- May substitute diced tomatoes for the crushed tomatoes if desired. I prefer not to have large canned tomato chunks in my chili.
- This chili will keep in the fridge for about 4 days, and also freezes well.
- Inspired by It Doesn't Taste Like Chicken.
NUTRITION INFORMATION
*This recipe was updated on February 2nd, 2019 with new photos and better instructions. Thank you.
Cierra
Made a couple modifications since i was missing some stuff. Didn’t have white kidney beans, chili powder and only one can of diced tomato’s. So I added a couple small carrots(blended), a packet of chili mix, the diced tomatoes I blended as well so i wouldn’t get that chunky texture, and added a handful of button mushrooms. I did have to add some water in replacement of that extra can of tomato, so i just made sure to add some extra seasonings and oh my it turned out amazing! All my non vegan friends loved it and even thought there was meat in it!
Nora
I’m so glad it worked out well even with the modifications! I love modifying a recipe based on what I have. Thank you!
Amy
Hi Nora – will this work left in the slow cooker for the day? Would I need more liquid? Maybe add the tofu at the end so it doesn’t absorb for 6 hours
Nora
I’m sure it would work, but I haven’t tried it. I don’t think you would need more liquid. But yes, add the tofu at the end for best results!
Claire
My fiancé and I have each made this and absolutely love it! As a fairly new vegan, he said it’s his favorite vegan recipe/meal he’s made so far! Thank you 🙂
Lexi
A. M. A. Z. I. N. G. You’re a flavor master. I tried your brownies, and now I just made this. The broth is just soooo good! Such a great chili flavor. Tastes meaty. Thank you for what you do!
Nora
Aw thank you so much! I’m so glad you liked both the brownies and the chili!
Caitlin
Ok, I guess I didn’t follow the recipe exactly. We skipped the tofu. And I didn’t think I had crushed tomatoes, so I used four cans of tomato sauce before I found the crushed tomatoes. And I misread two tablespoons instead of teaspoons of cumin. But this recipe is DELICIOUS! And the leftovers get better by the day.
Nora
I’m so glad you enjoyed it so much, thank you!
cheryl
Delicious. I didn’t add water since my crushed tomatoes added plenty of liquid. Added a little peanut butter too. Served it with your yummy corn bread for a satisfying and tasty meal.
Nora
Peanut butter sounds like an interesting addition! I’m so happy you enjoyed the chili and cornbread. Great combination!
Ashley
Thanks you Nora for this great, flavorful recipe! My husband who does not usually like Chili loved it.
Nora
I’m so glad you both loved the chili, that’s great since he doesn’t usually like chili! 🙂 Thank you.
Paul
Nora, most excellent !!! I came across your web site looking for a vegan chille recipe with tofu a few days ago and this was great. Good for leftovers and lunch too. Wife and I cranked this out pretty quick. Will definitely have it again.
Jeri Weems
Seriously, the best Chili I’ve ever had! Served with the best cornbread and it was delicious!
Nora
Yay! I’m so glad to hear it. Thank you!
Patti
Just made this for Super Bowl Sunday. It was fantastic. I did bake the tofu a little longer to make sure it was crispier (man those crumbles are good!). My husband and daughter loved it. My daughter whipped up your cornbread and that was great too. Thanks for these great recipes..
Nora
So glad you all enjoyed the chili! Those crumbles are hard not to eat right off the tray. 🙂 Thank you!
Adi
Hi Nora! I’m wondering if this can be made in an instant pot? Looks delicious!
Nora
I think it probably could, but I haven’t personally tried it yet! I should! 🙂 I would make the tofu in the oven as directed, then saute the onion and garlic in the IP, add everything and try manual pressure for 15 minutes. Enjoy!
Amanda
I made this yesterday for my husband and myself. He does eat meat out of the house but is willing to eat anything I make that is veg/vegan. He is used to chili with frozen vegan crumbles and loves it. BUT, he raved about this recipe. I served it with your cornbread made with applesauce instead of oil, and that was a huge hit as well!
Nora
I’m so glad! Sounds like a big win! We just LOVE this chili with the tofu crumbles, especially with the cornbread. I’m so glad you enjoyed it!
Alan
Meaty and very tasty. Best chili ever.