This Ultimate Vegan Chili is packed with protein, over-the-top delicious, and easy to make on the stove, in the Instant Pot, or in a slow cooker. Meaty, award-winning flavor in under 1 hour!
Want even more vegan chili recipes? Check out this cozy Sweet Potato Black Bean Chili, this protein-packed Lentil Chili, and this easy, creamy Vegan White Chili.
Chili is my #1 cold-weather meal, which you could have probably guessed by the endless vegan chili recipes on my blog, like my Veggie Chili and this Chili Cornbread Casserole. But it’s this Ultimate Vegan Chili that I always come back to. And with hundreds of 5-star reviews, it’s even become a fan favorite!
I love how simple it is to make with basic ingredients in just 1 hour. Both vegans and meat-eaters can’t seem to get enough of the beans, meaty tofu crumbles, and smoky flavors in every spoonful.
Remember to bake a batch of my Vegan Cornbread and serve it on the side! It’s my absolute favorite way to soak up every last drop of each hearty, award-winning bowl.
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“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 😊” – Erin
Why this is the very best vegan chili recipe
- Seriously meaty – My favorite “secret weapon” here is the meaty tofu crumbles. They add a chewy, satisfying bite that rivals any classic chili recipe.
- Adaptable – It’s an adaptable weeknight dinner you can make on the stove, in an Instant Pot, or in a slow cooker.
- Crowd-pleaser – Whether you’re feeding this to a table of meat-eaters or serving it at the chili cook-off, this is a chili that leaves everyone impressed!
How to make vegan chili
Find the complete recipe with measurements in the recipe card below.
First, make the tofu crumbles.
Start by whisking the soy sauce, nutritional yeast, chili powder, and smoked paprika together in a large bowl. Crumble the tofu into the bowl and mix until the crumbles are well coated.
Spread the seasoned tofu crumbles on a lined baking sheet. Bake them in the oven until they’re slightly golden and a little crisp around the edges.
Instead of the meaty tofu crumbles
For an even easier chili recipe, skip the tofu and cook 16 ounces of Impossible or Beyond Meat crumbles, TVP, or rehydrated soy curls in the pot with the onion.
Meanwhile, make the chili on the stovetop.
Sauté the onion in a large oiled pot over medium heat. Once it’s translucent, stir in the garlic.
Add the rest of the ingredients to the pot (except the tofu) and stir to combine. Heat to a boil, then lower the heat to a simmer for 20 minutes.
Thicken the chili
Try mashing some of the beans in the pot or blending some of the chili with an immersion blender before you add the tofu.
Once the tofu crumbles are done baking, stir them into the chili.
Divide the chili between serving bowls and serve with your favorite toppings. Enjoy!
Chili topping ideas
Just because I can eat chili without toppings doesn’t mean I want to. I always top each bowl with:
- Diced tomatoes
- A dollop of my homemade Vegan Sour Cream
- Crushed tortilla chips
- Fresh cilantro or chives
- A few pickled red onions
- Lime wedges
- A sprinkle of vegan shredded cheese
- A drizzle of hot sauce
Frequently asked questions
Extra veggies are always welcome here. Some of my readers have added sliced mushrooms, fire-roasted corn kernels, chopped red bell peppers, diced sweet potatoes, shredded carrots, and diced zucchini to the chili. You could even stir in 1 cup of quinoa with the rest of the ingredients for even more bulk.
I used canned black beans and kidney beans, but pinto beans and chickpeas (or a mix!) are also delicious in chili.
Personally, I like this subtle kick of heat in this chili. If you’d prefer to tone it down, reduce the chili powder to 2 tablespoons and omit the cayenne pepper.
Yes, you can make the meaty crumbles up to 1 day ahead of stirring them into the chili. Wait for the tofu to cool before storing it in an airtight container in the fridge.
Use Sauté mode to cook the onions and garlic until soft, then add in the rest of your ingredients (except the tofu). 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.
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.
The cooled leftover chili will keep for up to 5 days in the fridge or up to 3 months in the freezer. I like to divide it into separate airtight containers for easy, reheatable meals.
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
- 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 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.
The tofu crumbles are brilliant! I’ve changed seasoning and made them for several recipes, including as sausage flavored crumbles for breakfast bowls. Love this recipe!
So glad you love the crumbles!
I don’t usually comment on recipe posts, but this is literally the best chili recipe I’ve ever tried! I make this so often I’ve practically memorized the recipe. I also love using these tofu crumbles on their own as a filling for tacos (*so* good)! 🙂
Thanks so much!!
Seriously my favourite chili recipe! I added a jalapeno to kick up the spice. Perfection!
Sounds like a delicious addition!
Made this today and it turned out delicious. I especially like the tofu crumbles. I usually use bulger for texture but these crumbles may be my new go to. Only thing I did different was to add more water to thin out the chili a bit. It was super thick and I prefer mine a bit thinner consistency. Spice blend is spot on. Thank you for a great recipe.
Perfect! I’m so happy you enjoyed it. The tofu crumbles are so delicious, I agree!
Just as an update: took this chili to a party full of omnivores. It was one of five other pots of chili all of which contained meat. There wasn’t a single bite left. It was the only chili that got completely eaten. I can’t wait to make it again. It’s just that good!
Wow, that’s so great!
How in the world does everyone keep this from bubbling all over the place when simmering on the stove? Do you cover the pot? I always thought it was best to cook chili uncovered. It’s extremely thick and is making a bubbly red mess all over my kitchen at the moment, lol. And I have the temp halfway between medium and low. Can’t wait to eat it, though!
You just need a big enough pot so it doesn’t bubble over! I hope you enjoyed the chili. 🙂
I made this for a Christmas Party for my hockey team and it was gone in a flash – smashed it! An excellent recipe for vegans – it was a huge hit with the carnivores, too!
That’s so great! Thanks for the wonderful comment!
Absolutely Amazing!!!
This chili was really good! Love the idea of using tofu instead of veggie crumbles which are processed. I also added corn I made your corn bread as well, also delicious!! Thanks for the great recipes ?
Thanks so much. Our family loves the tofu in this recipe!
This is one of my favorite winter meals to make. It is delicious and easy!
Hi Nora,
Just wanted to review that I took this Chili to a competition tonight with six other contenders. The other chefs had brisket, chicken, etc.; mine was the only vegan chili, and using your recipe, mine (yours) won the competition! It wasn’t labeled as vegan, and my husband was exempt from voting lol. Thanks for another awesome recipe; everyone loved it.
This is amazing! Thank you for letting me know! Vegan for the win!
I have made vegan chili soooo many times, but this one was definitely my favorite. It has such a beautiful color and rich taste. I made it for a church chili dinner and got lots of compliments. Even though I LOVE tofu, I wasn’t sure how it would be in chili, but I absolutely loved those crumbles! It was a little spicy for some of my kids, but that’s easily adjustable. Thanks for the fantastic recipe!
Thank you! I’m so happy you are enjoyed this chili recipe!
Outstanding!! I didn’t have a lot of time so I used Gardein crumbles (and added a can of baby corn at my husband’s request) and this is the best chili we’ve ever had hands down! I can’t wait to serve it to our meat-eating friends and family. ?
I am going to try this recipe and was thinking of using Gardein crumbles too. How much did you use?
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!
I’m so glad it worked out well even with the modifications! I love modifying a recipe based on what I have. Thank you!
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
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!
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 🙂
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!
Aw thank you so much! I’m so glad you liked both the brownies and the chili!
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.
I’m so glad you enjoyed it so much, thank you!
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.
Peanut butter sounds like an interesting addition! I’m so happy you enjoyed the chili and cornbread. Great combination!
Thanks you Nora for this great, flavorful recipe! My husband who does not usually like Chili loved it.
I’m so glad you both loved the chili, that’s great since he doesn’t usually like chili! 🙂 Thank you.
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.
Seriously, the best Chili I’ve ever had! Served with the best cornbread and it was delicious!
Yay! I’m so glad to hear it. Thank you!
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..
So glad you all enjoyed the chili! Those crumbles are hard not to eat right off the tray. 🙂 Thank you!
Hi Nora! I’m wondering if this can be made in an instant pot? Looks delicious!
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!
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!
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!
Meaty and very tasty. Best chili ever.