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.
I used one cup of tvp and rehydrated with one cup of hot water. I used the same seasoning that you did for the tofu crumbles. I baked it on 400 for 15 min. Turned out great
Thanks for sharing your recipe. I’m making it for the first time and using veggie beef crumbles instead of tofu. Do I need to season the crumbles with the nutritional yeast, soy sauce, paprika and chili powder?
No, you do not need to season them, that is only for the tofu. I do this a lot, and I hope you enjoy the chili!
Nora, this chili is soooo yummy! It, and the vegan sour cream, are totally delicious! I am the only vegan in my household, my husband and son are not, so to have them also rave about this recipe was a total win in my books! In addition, I absolutely LOVE the tofu crumble and made it tonight to add to a vegan spaghetti. It absolutely made the dish! Thank you, thank you, thank you for creating and sharing these amazing recipes!
You are very welcome, Barbara! It’s so encouraging to know you (and your family) are loving my recipes! Thanks for sharing your great review and feedback! Happy cooking!
Is nutritional yeast absolutely essential? Hoping not to have to go to store…🤞
Hi Glenda. Nutritional yeast helps with the savory flavor, but you can leave it out if you don’t have any. Enjoy!
This is sooo good!! Excellent for using up any veggies you have in your fridge/freezer. Super tasty even without the soy crumble…the combination of spices is just perfect! I only used 1 can of black beans, and 1 can of plum tomatoes (as that was all I had) and some TVP to give it a ‘meaty’ texture. And I used a few squares of dark/vegan chocolate instead of cocoa powder. Thank you Nora, I love this recipe!
I’m thrilled you loved it! Thank you so much for your wonderful feedback and review!
This is not only my favorite vegetarian chili — this is the *only* chili I make. It is so deceivingly simple for how incredibly flavorful it is. I personally go the route of always adding quinoa to the chili, because I think it makes for the perfectly filling one-pot meal, and I like the extra B-vitamins and fiber (though it’s not a necessary addition — I’ve had it with and without). I promise that this is a chili that would win over any meat eater! It also reheats really well, so whenever I make a pot I am sure to single portion it out and freeze it so I have a quick lunch to bring to work.
Hi Rachel. Thanks for sharing your awesome review and feedback! Your chili addition ideas sound good! I sure appreciate your terrific feedback and review! Aren’t leftovers for lunch great!? Happy cooking!
i really love this chilli everyone made it with beyond crumbles last time but my niece doesn’t like them if i substitute red lentils how much should I use . can i use the dried ones ,do i have to soak them first or should i use the can ones
Yes, you can use 1 cup of dry red lentils instead (add them with the rest of the chili ingredients). There’s no need to soak them either, as they cook fairly quickly in the chili. You can also add extra water if the chili is too thick/to help the lentils cook through. I hope this helps!
thanks this really helps and thanks for the quick response, will textured veg protein work of the Beyond Crumpies thanks again i really love this chilli !!!!!
I have this cooking right now!! I had to use diced tomatoes and I crushed them a little because I didn’t have crushed tomatoes. I also don’t have smoked paprika so I used a little liquid smoke and some paprika. I can’t wait to eat this! It smells so good!
I can’t wait for you to try it, Shannon! Thank you for the wonderful review!
If I’m making it in a crockpot and using the vegan beef crumbles, do I add them at the beginning too? If I like a thicker chili, do I need to make any other adjustments? Thanks!
If you’re using the tofu crumbles in this recipe, stir them into the chili 30 minutes before it’s done cooking. Regular pre-cooked vegan beef crumbles can be stirred in at the beginning. For a thicker chili, omit the 1 cup of water or only add a splash of water at a time until you achieve the consistency you like. Hope this helps!
I made this recipe for a neighborhood chili cook-off and won! No one realized it was vegan, delicious recipe, highly recommend! I used gardein crumbles in place of the tofu, would like to try the tofu next time.
That’s fantastic, Ruchi! I’m so happy for you! Thank you for using my recipe and for your wonderful review and feedback 🙂
Very good thx! Btw the multiplier doesn’t work on the tofu.
I’m glad you enjoyed it! Thanks for catching that, I updated it and it works now. 🙂
I made this chili to take on a camping trip so I could have some warm cozy chili in the mountains. I’m not sure if its gonna make it to the mountains. It’s that good.
This was one of the best chilies that I’ve tasted! of course I improvise on the recipe. Add some red chili peppers to it. Also, I added some fire roasted corn and red bell peppers. It turn out absolutely amazing !
What award did it win?
There have been several comments over the years of this chili winning various chili contests. 🙂
This was amazing! Made this for my vegan son & daughter in law. They thought I had accidently served them the non-vegan chili. Only change I made was adding in red and yellow peppers.
I’m thrilled the chili was a hit with your kids! Thanks for your fabulous review and feedback!
I’ve made this dozens of times, for friends and family, and everyone LOVES it. It’s my favorite veggie chili of all time. I prepare it as listed and it’s always a winner!
I’m honored! I’m so thrilled you are loving the chili! Thanks for your wonderful feedback and review!
Look no further for the best vegan chili. Nora, you nailed it. Thank you!
This is a great recipe! Love the smoky, deep flavor with just a hint of cocoa. Really hit the spot.
Every single time I make one of your recipes it comes out fabulous!!! The tofu taco “meat” blew me away!!! I had to restrain myself or I would have eaten it all off the cookie sheet before it even made it into the pot! I threw in a half cup of red lentils to thicken it which worked out great! Flavors are spot on. Im putting mine over mashed taters…was raised eating it this was. I cant wait till the taters are done to have this for supper!
I always search your blog first for recipes, your hard work and efforts do not go un-noticed. Than you once again, Roxanne
Hi Roxanne. Your acknowledgement of the work I put into my recipes is so appreciated! I am thrilled that you are enjoying my recipes! Chili over mashed potatoes sounds really good! Love that idea! Thank you for your amazing feedback and review!
What size is oneserving? A cup?
Thanks
Hi Donna. There are about 6 pretty large servings, about 1 1/2 cups each. Hope this helps!
Hi Nora!
Do you have a soy free substitute you would suggest? I was thinking red lentils or even lentil “tofu” baked and crumbled in the same way but I don’t know how that would affect the liquid to spice ratios. Any thoughts on it would be great. Thanks!
Red lentils would work really well here, and you could just throw them in the pot with the beans!
Do I press the tofu before crumbling it? Looking forward to trying it. Thanks!
I don’t press the tofu for this particular recipe. The liquid bakes out. Hope you enjoy it, thanks!
really good Nora. I use a number of your recipies. Thank you!
I’m thrilled you enjoyed the recipe! Thank you for the wonderful review!
Nora, as usual you are awesome. Thank you for the great recipe. Making it right now for the family.
Thank YOU for your wonderful review and feedback! 🙂
I love the recipe! I made it last night. It’s just a little bit tomato-y for me and I was wondering what you’d suggest I swap some of the tomato for? Thank you!!
You could swap a can of pumpkin for tomatoes perhaps? Or use tomato sauce is the problem was chunky canned tomatoes.
My little ones who have NEVER liked any chili recipe I’ve ever tried in the past… gave an official stamp of their approval on this one!!! Along with your cornbread recipe (which ee equally loved), this was absolutely delicious! Only difference was that I added Trader Joe’s “soyrizo” crumbles in place of the tofu crumbles. 5 stars! ⭐️⭐️⭐️⭐️⭐️
Hi Ashley. Trader Joe’s “soyrizo” crumbles sound amazing in this recipe! I’m glad the chili was a hit with your family, and the cornbread! Thanks for your stellar review and feedback!
Tried dozens of chili recipes over the years and this is the only one worth keeping. It’s fantastic and even our non-vegan family members go crazy over it.
I’m thrilled you and your family love the chili! Thanks so much for your wonderful review and feedback!