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.Â
- 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.
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.