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.
This looked so good I decided to make it for tonight’s dinner. Wow! Another 5 star recipe from Nora Cooks! Thank you for sharing it with us, this is definitely going into my rotation. I’ve already planned to use the leftovers for another dinner in a few days; I’ll add some veggies and serve over polenta. Your recipes never disappoint!
this looks like a great recipe, but I wonder if you have suggestions for bringing down the sodium level.
Sure! It’s really simple. Consider using a tablespoon of oil in place of the soy sauce for the tofu crumbles (or leave it out). Otherwise, use low or no-sodium added tomatoes and beans. Don’t add any extra salt, or just add it to taste.
My husband said it was the best chili he ever had. I used MorningStar Farms grillers instead of tofu. I think the secret is the cocoa powder. Thank you 🙂
Do you have a suggestion for how to sub TVP for the tofu (is this possible, and if so, how much might you suggest)? Thanks for another winning recipe!
Yeah, I actually do this all the time! I use about 1.5 cups of dry tvp. Soak it in either vegetable broth or water in a bowl, then drain and add to the chili with the beans and everything else.
Best chili ever! Including chili with meat during my pre-vegetarian days. I do 1/2 crushed tomatoes, 1/2 diced. And I add 1-2 green peppers for more veggie content. To me, this vegan chili recipe cannot be beat.
This is always a hitbwhen I make it. The seasonings and ingredients make it delicious. I add carrots and mushrooms to mine for more variety but this recipe is a jeeper for me.
I made this for our Christmas potluck at work. Im the only vegan there and they wasn’t sure if they wanted to eat it or not. After one of them tried it and said how good it was they all decided to try it. They LOVED it!! I was expecting to have leftovers for a few days but that didn’t happen! Thanks for helping me show people how delicious vegan can be 😀
Delicious chili! I have AlpaGal and adopt many of your recipes for this allergy!
First chili of winter, and this did not disappoint….Fast and flavorful, plus it makes a ton! Thank you Nora!
You are welcome, Lynn! I’m thrilled that you love the chili! Thank you for your wonderful review!
Recipe has great bones in all areas except the TWO 28oz cans of crushed tomatoes! As a long-term, skilled home chef & years of making a very popular non-vegan chilli recipe based on a Cooks Illustrated (America’s Test Kitchen) recipe that I modified with “mole” ingredients and ended up with a fantastic recipe, I sensed that was too much BUT having liked a couple of your other recipes chose to stick to your recipe. Specially since this was my first vegan recipe. I thought maybe the beans-heavy dish needed it. But my instincts were correct. Everyone who ate it felt it was way to tomatoey & acidic. Today I’ll salvage recipe with all the usual balancing ingredients I know to use to counter the problem. I added Mexican oregano & made my own chili powder by roasting & grinding Ancho & New Mexico dried chili.
Terrific. I was shy one can of tomatoes but it worked great. Rich flavor. Made the tofu crumble in the air fryer. Topped with avocado, lime, cilantro, and corn. Great rich recipe.
Made this over the weekend, along with your Cobb salad, in preparation for the work week. I took a shortcut and used Upton’s seitan instead of making the tofu crumbles although I would love to try that at some point. It turned out great! I did add a little more salt but other than that it was delish! Thank you for another winner, Nora!
You are welcome, Jess! Thank you for sharing your awesome review and recipe experience! I’m glad that you love the chili! Happy cooking!
Chili recipe I come back to time and time again! I love adding in diced bell peppers, frozen fire roasted corn and a little bit of quinoa. I always use one can of diced fire roasted tomatoes too, delicious
OMG, this is my go to chili! It is amazingly good and EASY to make!
I had to come here and admit I was wrong. I made this a while back, freezing things for fast meals in the future. When I made this and taste tested I wasn’t impressed. Fast forward, I got some out of the freezer and IT WAS SO GOOD! Maybe my taster was off originally or maybe letting the ingredients blend, even frozen, made a difference, but I can guarantee I will be making this again and again. Thanks, Nora!
Hi Marcy. Thanks for coming back and letting me know that she loved the chili! It is such a fabulous meal to have in the freezer! Thank you for sharing your glowing review and feedback! Wishing you lots of happy cooking.
Just wanted to say thank you for this recipe. It’s the first vegan chili we’ve had since moving states in 2023 and it was delicious.
You bet, Tina! Thank YOU for using my recipe! I’m so glad you loved the chili! I appreciate your glowing review and feedback!
I’ve made this so many times, I can’t count. My grand nephews love it, too! I add one package of Trader Joe’s “beefless beef” to the mix. Doing so does require the addition of a little bit more water toward the end. I also add two tablespoons of nutritional yeast and a teaspoon of Marmite for a richer broth.
Hi Robert! Your chili sounds amazing! I love your ideas! Thanks for taking time to share them, as well as your stellar review! Wishing you lots of happy cooking!
Nora, can I substitute cacao powder for cocoa powder (I happen to already have it on hand)? If not, I’ll get cocoa.
Hi Jenny. You could, however, you may want to use a bit less because it tastes stronger and more bitter. That could affect the flavor. Happy cooking!
I was looking for a recipe to use my TVP and let me tell you, this chili did NOT disappoint!! It is SOO good!! I am definitely adding it in my recipe rotation. Thank you Nora !
You are welcome, Shirley! Thank YOU for your stellar review and feedback! I’m so glad you loved the chili recipe and are adding it to your meal rotation! Wishing you happy cooking!
Can always count on Nora’s recipes to be both delicious and easy to make! This chili is no different. Will be making this one often!
Hi Emily. I’m so glad you loved the chili, and that you are adding it to your meal relation! Thanks for sharing your terrific review! Wishing you happy cooking!
This is my go to chili recipe 😋 soo good and so easy! Thank you!
Thank YOU for sharing your terrific review, Megan! I’m thrilled you are loving the chili! Happy cooking!
1
Hi,
I am counting calories and was wondering what the serving size for one portion is? I found nutritional data but couldn’t find if it was for one cup of product or two or in between.
Thanx,
Ken
Hi Ken. There are 6 servings total, so 1 serving is the whole recipe divided into 6 portions. I hope this helps!