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.
Is the tofu drained before added to the spice paste?
Yes, drain the tofu before adding it to the pot.
Thanks, I should have asked whether to not only drain but press the tofu to get rid of the extra water – which I’ assuming is the case?
Folks not familiar with tofu might need to be instructed on that. I’m excited to make this for a family post-ski party this weekend!
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 use this recipe at least 2-3 times a month. Thanks for sharing! Very very good! 🙂
Just made this tonight. It was delicious! I only made 1 change. I substituted a 28 oz can of fire roasted diced tomatoes for one of the cans of crushed tomatoes. I will definitely be making this again.
Hi Liz. This chili really is great, and oh so good with fire roasted tomatoes! Thank you for your wonderful feedback! Wishing you happy cooking!
Do you still have to saute the onion and garlic for the slow cooker method? Or can you throw everything in (except the tofu)?
Hi Brandy. I recommend that you sauté the onion and garlic before adding to the slow cooker. Sauteing onions and garlic first gives a depth of flavor to the dish that would not happen if you didn’t saute them first. I hope this helps!
This was sooo delicious!! We used some impossible meat instead of tofu and added some peppers. Easy to make so this will be my go to chili recipe!
I’m so thrilled this is now your go to chili recipe! Thank you for sharing your review and comments! Happy cooking!
Hi! If I do this the slow cooker, when would I add the quinoa if not using tofu?
Ann
Hi Ann. Add the uncooked quinoa when you add the rest of the ingredients to the chili pot.
You keep saying 1 serving but, you do not say how big a serving is for this recipe. What is the serving size for the Ultimate Chile recipe?
There are 6 servings total, so 1 serving is the whole recipe divided into 6 portions.
Oh My Nora Thank for sharing this delicious recipe. I can’t wait for prepare it.
You are welcome! Enjoy!
I was craving chili today and decided to make this recipe! Absolutely delicious!! This will be my go to chili recipe from now on. Thanks Nora!
I’m so thrilled this will be your go to chili recipe! Thank you for sharing your wonderful feedback! Wishing you happy cooking!
It’s a very snowy day here in Michigan so I decided to make this chili. Best chili I’ve ever had!! I added jalapeños because we like a kick & also used black, pinto, white kidney beans. So much flavor & perfect with cornbread!! Thank You❤️
Yum, sounds like the best comforting cold weather meal ever! Thank you for your wonderful feedback!
Wow! Thanks for sharing!!
I replaced the tofu with jackfruit and it was awesome!
I also added a variety of beans too!
Thank you for sharing your review and ideas! I’m glad you enjoyed the recipe!
I lost my own vegan chili recipe, so found this one. I had never made the crumbles myself, and was a little skeptical. But they turned out great. I had to keep them in the oven longer to dry out and crisp them further. I also added bay leaf, diced green bell pepper and diced red bell pepper. I added vegan sour cream, fresh diced tomatoes, diced avocado, and vegan smoked gouda to top it. I served it with Frito scoops (which is normal in our house!) Not sorry I missed my old recipe!
Your version sounds really great, yum!
The best chili ever! So tasty and nutritious! I now double the recipe, I then freeze it. Great when you need a quick supper! I love how the tofu is prepared, I am thinking that it would be great to add to your spaghetti sauce… for sure, I will try it. And I make my own tofu with homemade soy milk… unbeatable! Love it! ❤️❤️❤️
P.S. I just noticed that I put this comment to the sour cream recipe linked to it, sorry! I thought I was on the chili page!
Thanks for sharing your wonderful feedback and review! I’m thrilled you are loving the chili!
We are new to plant based eating, at my insistence… and it’s not an easy sell to my husband. I’m being very selective with trying new recipes, especially until I can make him a committed convert. We are also (meat based) chili connoisseurs so making this was bold move on my part. We both gave it 5 stars! The flavor and textures are wonderful. I follow new recipes to a tee first time round and then modify accordingly. there isn’t a thing I would change in this recipe.
Hi Val. I’m thrilled that you guys loved the chili! Thank you for sharing your wonderful review and comments! Good luck to both of you on your journey! I hope you will enjoy more of my recipes! Happy cooking!
Wow. I don’t usually follow recipes but I did with this cheese sauce. It is awesome! It’s so good I wanted to eat it with a spoon by itself. I’m vegan and this sauce is so good I know even meat-eaters will love it. Thank you!
Love this recipe for vegan chili. The addition of cocoa powder is genius! Never thought it would give so much complexity to this recipe. I used a can of pinto beans instead of the extra can of black beans. I have a slightly different recipe for the tofu crumbles that I have found and used many times from the ‘It Doesn’t Taste Like Chicken’ website.
https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/#recipe
This is now my go-to chili recipe! Thanks for sharing.
This recipe is so good! I’ve made it twice now, substituting lentils for the tofu, and adding a dash of vegan worcestershiresauce and a pinch of cinnamon to just add that extra something something. Together with Nora’s Vegan Sour Cream, guacamole, rice and tortilla chips it makes for an absolutely delicious dinner!
Love this chili ! The Flavors we’re excellent. I did not add the tofu/meat and used two different chili peppers powders I made it for Winter Soltise for family and friends, everyone ate it and got seconds.
I’m so glad the chili was a hit! Thank you for sharing your terrific review and comments! A great winter solstice dinner!
Delicious! My six year old has now made this and the vegan cornbread her favorite!
I am glad you guys are enjoying the chili recipe! Thank you for sharing your wonderful review and comments! Happy cooking!
Amazing. My daughter and I are always arguing over whose chili is better. Then I found your recipe. I think the debate is over. Everyone loved this.
LOL! I love it! I’m so glad you guys are now a fan of my chili! Thank you for sharing your wonderful and fun review and comments!
I’m sure it’s not traditional, but I just love to add some corn to my chili. I usually have a bag in the freezer, and add about a cup or so.
Thanks for the all the wonderful recipes! My daughter and son in-law are both vegan, so I turn to you for recipe ideas to feed them when they come over. They’re always impressed!
I love the idea of corn in chili…it sounds so good! Thank you for taking time to share your comments and ideas. I am glad your kids are enjoying my recipes, thank you for using them!
This recipe was a good start, but I added a couple of things such as worcestershire sauce, because it was missing that twang! But a very good base to start with! I never would have thought about the cocoa powder and the maple syrup! Loved it!
How many ounces in a serving, I cant find that info.
Thanks
Hi Tommy. There are six servings total, and 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!
I won the Vegan category of our company’s Chili Cookoff with this recipe! Much thanks for a great recipe.
It’s delicious!!
Louise
Well this news makes my day! Congratulations to you, Louise! Thank you for sharing your wonderful review and very fun comments! Happy cooking!