Ultimate Vegan Chili

Name: Ultimate Vegan Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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; 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

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.

overhead view of a bowl of vegan chili topped with shredded cheese, tomatoes, sour cream, and lime.

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!

close up on a spoonful of vegan chili held above a bowl of chili.

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.

overhead view of seasoned raw tofu crumbles for vegan chili in a bowl.

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.

overhead view of seasoned raw tofu crumbles for vegan chili on a sheet pan.

overhead view of cooked tofu crumbles for vegan chili on a sheet pan.

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.

overhead view of a persons hand stirring the ingredients for vegan chili in a pot.

overhead view of meaty tofu crumbles on top of a pot full of vegan chili.

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!

overhead view of a hand stirring a ladle in a pot of vegan chili.

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

What else can I add to vegan chili?

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.

What kind of beans are best in chili?

I used canned black beans and kidney beans, but pinto beans and chickpeas (or a mix!) are also delicious in chili.

Is it spicy?

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.

Can I make the tofu crumbles ahead of time?

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.

How do I make vegan chili in the Instant Pot?

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.

What about a slow cooker?

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.

How long does leftover vegan chili last? Can I freeze it?

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.