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.
Absolutely, hands down, the best vegan chili recipe I’ve tried. I had a favorite for over 3 years now, but this changed that. The tofu crumbles absorb that delicious taste and just makes the dish so delicious. Perfect meal for a chilly day.
Hi Nicki. I’m so glad you love the chili! Thank you for sharing your comments!
Yummy. However I word of caution with crumbles. They seem to be for texture and certainly don’t add much. I feel like I kind of wasted my tofu. It is also very visibly noticeable and would be a huge turn off to many non vegans.
I baked it as instructed and left it separate. I added to Tony personal bowl but not the pot
That said I followed the rest of the recipe And it’s really good. I used one can of diced tomatoes and two cans of beans. Onion, garlic , cilantro, carrot red pepper sweet potato and the rest of recommended seasoning. I am not sold on the cocoa but combined wi th everything else it worked.
This Chili is so delicious. It really felt as though it had meat in it. What a brilliant idea with the tofu. This will be in my favorite tab! Thank you!
Hi Dee. I’m glad you love the chili! Thank you!
Absolutely delicious I used the impossible burger substitute. Can’t wait to eat the leftovers.
Hi Erica. Glad you love it! Leftover chili is the best! Thank you!
Superb! I reccomend drying out the tofu the best you can so the crumble-texture holds. Will definitely be making this one again!
Hi Miranda. I’m glad you loved the chili. Thank you for sharing!
Delicious! Best chili ever!
Hi Alicia. Thank you!
As per usual, nora does not disappoint. I completely omitted the tofu crumbles, maple syrup, and cocoa powder, & used 5 times the amount of garlic & tweaked the other spices to my liking. Chili was bangin’!! Thanks Nora ?
Hi Melanie. Thank you for using my recipes! I appreciate you taking the time to share your comments!
Amazing! I used impossible ‘meat’ and ran out of chili powder (oops), so I subbed about half of it with smoked
paprika. It was incredible. This will be my go-to chili recipe!
Sorry, I meant we subbed with chipotle chili powder. Highly recommend trying that alteration.
Thanks!
Hi Maggie. I’m glad you like the recipe! Thank you for sharing!
Can the cocoa powder be omitted or can it be replaced with something else.? I do not have this ingredient at home
Yes, you can just leave it out, no worries!
Made this last night and it’s probably our favorite chili recipe ever. The tofu wasn’t hard to make, and it adds a whole layer of depth and flavor, and also gives great texture. I cooked it for extra time (few minutes), mixing it on the sheet pan, to give it a little more crispy-ness. I like that I can add different veggies on hand. I added zucchini and a can of green chilis, and omitted the cocoa. Maybe next time I’ll try the cocoa, but it’s so good already. I also added tomato sauce instead of the canned tomatoes because I didn’t have any. I added the tomato sauce after I took my portion because I’m allergic to them, but my family enjoyed it in theres. So good!
Thanks for sharing your suggestions Mimi! I’m glad you and your family enjoyed my chili recipe!
This has so much flavor, but my batch was super, super spicy! I cut the heat with a little lime juice and brown sugar, and it’s delicious. Yum!
Great recipe. Very flavorful. Thank you for sharing.
You’re welcome!
I’m going to try this in my slow cooker today. When should I add the uncooked quinoa? At the beginning or towards the end?
I would add it in the beginning, but I haven’t tested it to know for sure.
I’m making this soon; if I omit the tofu and replace with impossible meat, do I still cook it in the oven with the soy sauce, etc., that is added to the tofu… or do I not add the soy sauce, etc.?
Nope, I would skip all the baking part, just sauté the impossible meat either before you add the onion or even with the onion, then continue adding the ingredients and cook as directed. It’s really good! Hope you love it.
Wow. So delish!! I have to say I was skeptical because of the ease of the recipe and I wasn’t sure how the tofu would turn out. Wowza. . So flavorful so hearty and I’m going to make the tofu on its own for tacos in the future. Another homerun!
I added some frozen corn to mine and served it with cornbread. Thank you, Nora!!
You’re welcome!
This is the best chili I’ve ever tasted! I used ground Beyond instead of tofu, which I added at the very end. Also added corn, carrots and one red pepper, pulsed a few times with immersion blender for that perfect texture. Definitely a keeper!
Hi Nora!
Thank you for awesome/delicious and easy recipes!
I have a question. Can I substitute crushed tomatoes for tomato sauce?
I ran out:(
Yes, that should be just fine. Thanks!
I did mine with tomato puree (I’m strange I don’t like the texture of tomatoes lol) and it came out wonderful! I also used brown sugar and added I bit more of it. I like my chili in-between sweet and savory☺️
I made this for dinner and it is the BEST ever!!!!!! My husband is a meat eater and he took a taste and he immediately regretted making a meat burger!!! Je said he will have some tomorrow for dinner! I am so happy he likes it! Thank you for a fabulous recipe.
You’re so welcome!
Made with soy curls – a lot less work than the tofu. Also cooked my own beans from dry – better for the planet:) Super good, will put in meal rotation.
Love it! Glad you enjoyed it.
Wonderful recipe, Nora! I halved the a recipe and added one diced zucchini and some frozen, roasted corn. It is absolutely a winner! The flavor is really delicious.
How much is a serving? 1.5 cups?
Probably about that. If you divide the chili into 6 servings, that is how much the nutritional calculation is for. Hope that helps!
You’re welcome!
Yummy, it was cold out today and I wanted Chili. I’ve always made my mothers recipe and omitted the meat, but Nora’s recipes have never let me down. And as i could have guessed its a WINNER! Thanks again Nora!
Another incredible Nora recipe! I made this yesterday and it was DELICIOUS! I didn’t do the tofu, but I did add a sweet potato and a green pepper. And, I had it along side the Nora cornbread recipe. (AKA the world’s best cornbread!) Thank you for another great recipe ??????
You’re welcome!
Does the tofu need to be pressed?
No, it doesn’t.