The Best Vegan Chili Ever!!! (2024)

4.99 from 344 votes

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This vegan chili recipe is a plant-based twist that tastes better than meat chili!!! You read that right. This vegan chili recipe has won 1st place at a chili cook-off competing against non-vegan recipes! 🏆 Packed with protein and fiber this award-winning vegan chili is not only perfect for game day or entertaining but also easy to make, full of good-for-you ingredients, and freezes beautifully for meal prep.

FEATURED COMMENT:

Oh my goodness! We made this for a family gathering. We have vegans and meat eaters. Everybody loved it. They scraped the pan clean. Our house smelled delicious long after it was gone. I’ve never been a chili fan and I loved it! It’s the best I’ve ever tasted. Thank you for a chili recipe we all love! - Lisa

I've made my fair share of three-bean vegan chilis in the past, and while they're good, they never quite hit the mark. So when creating this recipe, I made sure it had that meaty chewy texture that makes chili so yummy, all while keeping it 100% plant-based.

The secret? Tofu crumbles. If you're new to this technique, get ready for a delightful surprise! I developed this technique in 2015, it involves taking extra-firm tofu, crumbling it, seasoning it, and baking it until crispy. Stirring these dried tofu crumbles into your chili adds an amazing chewy, meaty texture by absorbing some of the moisture. Trust me, once you try making tofu crumbles, you'll be hooked!

Now that you've mastered the tofu technique, the next key to perfection is to season this vegan chili recipe properly. No bland chili here—this recipe ensures a burst of gorgeous spices, hearty beans, rich simmered tomatoes, and perfectly seasoned tofu for that meaty chew. Plus, it can be made gluten-free and oil-free if preferred.

This easy vegan chili isn't just delicious; it's also incredibly simple. I love having a pot simmering away on the weekend for a week-long treat. Whether you're a seasoned vegan, a curious vegetarian, or a die-hard meat lover, you're in for a treat. Enjoy it on a cozy rainy day, freeze it for later, or bring it to a potluck—this vegan chili recipe is perfect for all occasions.

Common Questions:

How long does this chili last in the fridge? If kept in an air-tight container, chili can last up to 5 days in the fridge.

Can I freeze chili? Yes, you can. As long as the chili is kept in air-tight containers, chili will last up to 2 months in the freezer.

How to make the best vegan chili recipe:

For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent and just begins to brown, about 5 minutes. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and then reduce to simmer and continue to simmer with the lid off for 1 hour, giving it a stir every now and then. If the chili gets too thick, add water as needed to reach your desired consistency.

For the Tofu Crumbles:Preheat your oven to 350℉ (180℃). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, mix nutritional yeast, soy sauce, and olive oil. Break the tofu into a few large chunks and add them to the bowl, then us a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in nutritional yeast mix.

Spread the tofu crumbles evenly over the prepared pan. Bake for 40 - 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nicely browned. The smaller crumbles will be darker than the larger crumbles, and that's good because it will provide a variety of texture to the chili. Remove from the oven and set aside.

Once the chili has simmer for an hour, stir in the tofu crumbles into the chili and continue to cook for another 5 minutes. This will allow the tofu to absorb the sauce and become chewy. Serve hot with toppings of choice and a side of cornbread if desired. See notes for storage.

To make this vegan chili recipe gluten-free simply swap the soy sauce for tamari or another gluten-free alternative. To make it oil-free, check the recipe notes for instructions.

This vegan chili recipe is...

meaty, chewy, and smoky
filled with good-for-you ingredients
spiced to perfection
an award-winning recipe! 🏆

What to Serve With Chili:

Easy Vegan Cornbread
Vegan sour cream or plain vegan yogurt
Tortilla chips or corn chips
Vegan cheese shreds
Chopped avocado or My Favorite Guacamole Recipe
Chopped green onions or cilantro
Lime wedges
Chopped tomatoes or salsa
Pickled or fresh jalapeno slices
Rice or quinoa

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!

Sam Turnbull.

(click stars to vote)

The Best Vegan Chili Ever!!!

Prep: 10 minutes mins
Cook: 1 hour hr 10 minutes mins
Total: 1 hour hr 20 minutes mins

Servings: 8 (makes 8 - 10 cups)

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Ingredients

For the Chili:

▢ 1 tablespoon olive oil
▢ 1 yellow onion, chopped
▢ 4 cloves garlic, minced or pressed
▢ 2 cans (28 oz/796 ml each) diced tomatoes, (6 ½ cups)
▢ 1 can (19 oz/ 540 ml) black beans, drained and rinsed (or 2 cups cooked beans)
▢ 1 can (19 oz/ 540 ml) kidney beans, drained and rinsed (or 2 cups cooked beans)
▢ 1 cup water, (plus more if needed)
▢ 2 tablespoons chili powder
▢ 1 tablespoon cumin
▢ 1 tablespoon brown sugar
▢ 1 teaspoon salt
▢ 1 teaspoon smoked paprika
▢ ¼ - ½ teaspoon cayenne powder, (optional for spice)

For the Meaty Tofu Crumbles:

▢ 2 tablespoons nutritional yeast
▢ 1 tablespoon soy sauce, (gluten-free if preferred)
▢ 1 tablespoon olive oil
▢ 1 block (12 oz/ 350 g) extra-firm tofu, drained (no need to press it)

US Customary - Metric

Instructions

For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent and just begins to brown, about 5 minutes. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and then reduce to simmer and continue to simmer with the lid off for 1 hour, giving it a stir every now and then. If the chili gets too thick, add water as needed to reach your desired consistency.
For the Tofu Crumbles: Preheat your oven to 350℉ (180℃). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, mix nutritional yeast, soy sauce, and olive oil. Break the tofu into a few large chunks and add them to the bowl, then us a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in nutritional yeast mix.
Spread the tofu crumbles evenly over the prepared pan. Bake for 40 - 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nicely browned. The smaller crumbles will be darker than the larger crumbles, and that's good because it will provide a variety of texture to the chili. Remove from the oven and set aside.
Once the chili has simmer for an hour, stir in the tofu crumbles into the chili and continue to cook for another 5 minutes. This will allow the tofu to absorb the sauce and become chewy. Serve hot with toppings of choice and a side of cornbread if desired. See notes for storage.

Notes

Storage/ Freezing: To store chili, let it cool and place it in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in freezer safe containers. Thaw in the refrigerator overnight, and reheat on the stovetop or in the microwave, adding liquid if needed to maintain consistency.

Oil-free: to make the chili oil-free, when sautéing the onions and garlic, omit the oil and instead do a water or broth sauté. When seasoning the tofu crumbles omit the oil and instead replace it with equal amounts vegetable broth or aquafaba.