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 recipe was better than Wendy’s chilli and I haven’t eaten meat in 3 years. I made it with Atlas Monroe ground “beef.” Thanks for the additional cocoa powder, I never thought of it. You cannot tell that it’s in there.
Thank you for sharing your great review and comments about the chili! I’m so glad you loved it!
I use this recipe every time I make chili, I add in Frozen sweet corn or roasted corn, red bell pepper, and a handful of quinoa! Sometimes I will do one can of red kidney beans, black beans, and chickpeas. The chickpeas add in a nice texture! Also, I add in impossible meat, delicious!
Hi Adriana. Thank you for sharing your wonderful review and comments! I love all your different ingredient ideas! I’m glad you are loving the chili!
I haven’t made it with the tofu crumbles yet, I have to use leeks instead of onions, I use honey instead of maple syrup and half diced tomatoes instead of diced tomatoes, but I think this recipe is delicious. I have made it a few times because it is so quick and easy and it’s always a hit. Once I added a can of corn, great! Next time I am going to add green pepper.
This is outstandingly delicious. I made it for my family tonight and everyone loves it very much. I added vegetables and left out the tofu. Incredible. Thank you so much.
Hi Emma. You are welcome! I’m so glad the chili was a hit with your family! Thank you for sharing your wonderful review ad comments!
This is the best Chili I have ever had! So much flavor and happiness in this recipe❤️❤️❤️ thank you!
I love your words! They make me smile! Thank you for that! I appreciate you sharing your wonderful review and oh so sincere and and happy comments!
Absolutely best vegan chili I’ve ever had! I followed the recipe 100%! It states it’s Award Winning, what award did it win? Thanks for the excellent recipe!
I’m so glad you loved the chili! It’s actually won several chili cook off contests! If you were to scroll through all the comments you’d find it. 🙂
I tried this recipe because I was intrigued by the meaty tofu crumbles. I would make the crumbles again, but would add salt to the paste to give the tofu more flavor. The chile recipe is just okay, a little too much like a thick spaghetti sauce for my taste with the large quantity of crushed tomatoes as the dominate ingredient.
I love this recipe and the fact it has nutritional information but can you tell me what the serving size is?
Hi Desirea. There are six servings total, but you would have to divide it evenly to know exactly how much that is. I believe it’s about 1 1/2 cups, but I’m not 100% positive. Hope this helps!
My meat loving vegan husband was craving chili. So glad I found this recipe, he said this was the best he’s ever had ❤️
I’m thrilled to hear that! Thank you for taking time to share your wonderful review and comments! I’m glad the chili was a hit!
Made this with Beyond Burger – and only made half the recipe and my boyfriend and I definitely have food for tomorrow, and most likely another snack! Hearty, delicious, and absolutely going to be part of our recipe rotation for dinners! Thank you SO much!!
Hi Sarah! I’m glad you both loved the chili, and thrilled it is going to be on your meal rotation! Chili is so yummy this time of the year! Thank you for taking time to share your wonderful review and comments! Happy cooking!
Delicious, easy, and cheap to make! I really loved the tofu crumbles, and they made the dish very filling. I made my chili in the crockpot by cooking on high for 2 hours. Turned out great 🙂
Thank you for sharing your wonderful review and comments! I’m glad you loved the chili!
I made this tonight and it was *chefs kiss* SO good! It was super easy to follow. I added sweet potatoes and zucchini.
Absolutely delicious recipe! My partner and my felt the first chill of autumn in the air this morning and though a big pot of chili was exactly what we needed. The cocoa and maple syrup is a game changer for me and that baked tofu crumble was just so savory. We topped it with cilantro, tomato, avocado, and vegan sour cream. Made a GF cornbread muffin for the side. It was PERFECT!!
Hi Josephine! I’m so glad that you guys loved the chili recipe! Thanks so much for taking your time to share your wonderful review and fun comments! Your meal sounds absolutely delicious!
Fantastic! So easy and a huge recipe. I added corn and some sliced celery that I had in the refrigerator. Loved the addition of the seasoned tofu which added more protein. Definitely making this again!
Hi Michelle! I’m thrilled you loved the chili and will be making it again! Thanks so much for sharing your great review and comments!
This chili is amazing! We love the tofu crumbles and I expect I’ll use them for tacos and other recipes, as well. I used a block of extra firm that had been frozen and then thawed so the texture was so much like typical non-vegan meat others might expect in chili. The cocoa powder makes the flavor of the dish unique and interesting. I can’t wait to serve it for our omni friends and family. (I added chopped carrots, celery, bell pepper and poblano pepper as I always do in chili just for the extra veggies and simmered it on the stove for at least an hour so I did have to add more water.) I served it with a dollop of cashew sour cream and cilantro. Delish!
Hi Annie! I’m thrilled that you love the chili! Thanks for taking your time to share your review and comments!
Excellent chili! Hit it out of the park with this recipe. What caught my eye was the addition of cocoa when I was looking around at chili recipes. All the flavors together are delicious. Thank you for a keeper recipe!
Hello! Going to make this tonight and was just wondering – is it possible to sub the canned tomatoes for regular cherry or roman tomatoes?
You might be able to use fresh tomatoes but you will need to add more liquid, so I’m not sure.
Loved the tofu crumbles, but we found that there was too much chili powder (and not enough salt). We like less chili powder and more cumin, but that’s just us. Also, I think next time I make the crumbles I will use extra firm tofu. Even after draining the firm tofu, it was still too soft.
Made this with vegan ground “beef” instead of doing the tofu crumbles. My non-vegan boyfriend loved it and my non-vegan roommate couldn’t tell that it was vegan until I told her! Great recipe, thanks so much!
You are welcome! I’m so glad you all loved the chili! Thanks for taking your time to share your great review and comments!
Question…if I substitute Impossible Meat for tofu, do I still use yeast and soy and the other ingredients and just add to the Impossible meat? Do I brown it first on the stove and then add or just add raw to the chili?
No, if subbing impossible meat for tofu, simply cook up the impossible meat first in the pan until cooked (I add in the onion with it while it cooks), then continue with the recipe. Skip all the tofu meaty crumble ingredients. It’s quite delicious this way and I must admit I do this a lot!
Suggestion: freeze the tofu overnight and defrost fully before cooking. The freezing gives it more of a meaty/chewy texture.
Amazing flavour – didn’t do tofu – not necessary
Delicious!
Thank you for sharing! Glad you like the chili!
Great recipe, had vegan company for dinner, it was a hit along with my non vegan friends. Thanks for the recipe.
I’m glad the chili was a hit! Thanks for taking your time to share your great review, Karen!
Hi Karen!! I don’t know if you will see this or not but my maiden name is Reeder!!!
I just made it, and it was amazing! 🙂