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.
⭐⭐⭐⭐⭐
“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.
I love your recipes, easy with real food! I’m making this this weekend. Thank you for including Instant Pot instructions as well!
Nora! You’ve out done yourself! This is the best chili I’ve had since becoming plant based. I made slight tweaks based on the other comments, so a little less tomato, and I pressed tofu a little before crumbling with a little olive oil. Also baked longer so they were very good for the texture. Our favorite!
Great Chili!!! If you want lower sodium fix it with bean you fix from scratch. I always have a slab of frozen bean in my freezer that I’ve fixed in my instant pot. That way I avoid using canned ones. I did have a question on the crumb as I didn’t know what it was to be like upon cooking. I expected some crunch as I always like crunchy things. A little more information would have been helpful. Thanks I do plan to alter a very little and enter it in a friendly cook off.
It’s really good if you are into a strong tomato base (as others have mentioned). If you are OK with a strong tomato taste, this recipe is delicious. The tofu crumbles are the best part – they are really delicious mixed in with the chili and taste like store bought soy crumbles at a fraction of the cost. I made macaroni to go with this and have food for me and my wife for a few days – delicious!
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.
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!
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. 🥰
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!
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.
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, that’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!
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 😊
That is so awesome, Erin! Congratulations! Thanks for sharing your stellar review and fun feedback! Wishing you lots of happy cooking!
I love that! Yay!
The best vegan chili recipe I have found! I only used one can of tomatoes as I didn’t have more and it turned out great! I also love the tofu in this ❤️.
Just confirming that the chili needs two 28 ounce cans of tomatoes?
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.
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!
You bet, Allyson! How awesome that you loved the chili. Thanks for your sharing your baking experience and awesome review! Happy cooking!
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.
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!
I’m so glad you enjoyed it! Thanks so much.
As a professional, I understand that it’s important to be kind to everyone, especially when making a critique.
I found this recipe about a year or two ago. It’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 Nora’s website has been amazing.
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.
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 sautéed those with the onions and still love the outcome. Would recommend this to anyone, especially served with Nora’s perfect cornbread!
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!
It’s way too tomatoey. I didn’t like it and had to keep adding things to it to mitigate the tomato taste. Soy sauce and broth helped, but won’t be using this recipe again.
Sorry it wasn’t for you!
Suggestion. Add only one can of crushed tomatoes, not two. That’s what I do.
I have made this recipe multiple times. I love it. Huge fan!
Award winning? HORRIBLE Maybe it’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 wasn’t good to me at all. It was almost like eating tomato paste just not as thick, that’s pretty much all I tasted. I won’t be doing this again
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.
Everyone’s entitled to their opinion. I’m not a professional chef but I have to agree with her. It was like eating tomato soup. It’s not a bad attitude simply to not like a recipe. That’s what the comments are for.
Nora, you’ve done it again! I’ve been craving chili, but since I’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 it’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!
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!
I’m curious where the high sodium count comes from? Is there a way to make it lower?
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.
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!
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!
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!!
Forgot to rate, see my orevioys comment. 5 stars!
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!
Sounds incredible, thanks for sharing!
Oops forgot to rate the recipe with my review, it’s definitely 5 stars 😊
Thank you for your fabulous review!