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    Home ยป Recipes ยป Vegan Mains

    Vegan Chili

    Published: Nov 14, 2024 ยท by Puja Verma

    Jump to Recipe Print Recipe

    This vegan chili is the ultimate comfort food for the chilly fall and winter months! It's so easy to make and packed with plant-based protein from tofu and beans. This hearty one-pot meal is perfect for busy weeknights, and my secret ingredient takes the flavor to a new level!

    Vegan chili in a serving bowl topped with vegan sour cream, lime wedge, and chopped scallions.

    If you're looking for something cozy for dinner tonight, this vegan chili is the answer. Like my vegan lentil curry, it tastes even better the next day, so youโ€™re set for meals all week!

    Why I Love This Recipe

    As soon as the cooler months hit, I make this vegan chili recipe at least once a week. Everything comes together in one pot, making it incredibly easy to prepare and clean up (a real win for busy weekdays!). I love meal-prepping it for grab-and-go lunches and dinners.

    Itโ€™s loaded with protein-packed tofu, fiber-rich beans, and good-for-you veggies, so it always feels extra-nourishing and satisfying. My secret ingredient (a.k.a. cocoa powder) gives the chili a rich, earthy undertone without a hint of sweetness. Trust me, once you try your first bite, this chili will quickly make its way into your regular dinner rotation!

    Ingredient Notes

    Vegan chili ingredients laid out.

    Hereโ€™s a breakdown of everything youโ€™ll need to make this vegan chili recipe:

    • Tofu: Crumbled tofu provides a meaty texture and absorbs seasonings like a sponge, enhancing the chili's heartiness. Opt for extra-firm tofu for the best results.
    • Tofu Seasonings: To create a deep, umami-rich tofu flavor, youโ€™ll need low-sodium soy sauce, garlic powder, smoked paprika, cumin, and a pinch of salt.
    • Beans: Use black beans, red kidney beans, and small white beans (navy, Great Northern, or cannellini) for a creamy texture and more plant-based protein.
    • Crushed Tomatoes: Serve as the chili base, adding some necessary acidity and helping to thicken the texture. Use your favorite brand of canned crushed tomatoes.
    • Avocado Oil: I prefer avocado oil here for its high smoke point and neutral flavor.
    • Aromatics: Onion adds sweetness and depth once sautรฉed, jalapeรฑos introduce a kick of heat (deseed them for less spice), and garlic provides a robust, savory flavor.
    • Cocoa Powder: The secret to adding complexity to the chili! Donโ€™t worryโ€”you canโ€™t actually taste the cocoa powder. It just adds the perfect amount of richness.
    • Maple Syrup: Balances the acidity with a touch of sweetness. Use pure maple syrup.
    • Vegetable Broth: Provides a rich, savory base flavor. Make sure your vegetable broth or stock is low in sodium since youโ€™ll already be adding soy sauce and salt.
    • Chili Seasonings: Youโ€™ll need all the same spices as the tofu (soy sauce, garlic powder, smoked paprika, cumin, and salt), but youโ€™ll also need some chili powder and cracked black pepper to bring that signature heat and spice to your vegan chili.

    Substitutions

    • Tofu: If you prefer not to use tofu or want a different texture, substitute with tempeh crumbles or textured vegetable protein (TVP) at a 1:1 ratio.
    • Soy Sauce: Use tamari for a gluten-free option while maintaining the umami flavor.
    • Beans: Feel free to swap in pinto, white kidney beans, bayo beans, or whatever beans you have on hand at a 1:1 ratio for a slightly different texture and flavor.
    • Crushed Tomatoes: You can use equal parts of canned diced tomatoes or tomato sauce in a pinch. If you have diced tomatoes, I suggest pulsing them a few times in a food processor before adding them to the chili.
    • Avocado Oil: If you donโ€™t have avocado oil, substitute an equal amount of olive oil.
    • Jalapeรฑos: For a milder, sweeter flavor, you can replace jalapenos with diced poblano peppers or even green bell peppers.
    • Maple Syrup: If you donโ€™t have maple syrup, try agave, brown sugar, or coconut sugar.
    • Spices: You can mix and match spices depending on what you have in your pantry. Think coriander, cayenne pepper, cinnamon, chipotle or ancho chili powder, or oregano.

    How to Make

    Once you have all the ingredients ready, this vegan chili recipe is a breeze! Just follow my tips for the best results.

    Preparation

    Crumbled tofu in a glass mixing bowl.

    Set your oven to 350 degrees Fahrenheit to bake the tofu. If the tofu has liquid, press it to remove excess moisture. Then, use your hands to crumble the tofu into small pieces.

    Cooking

    Seasoned crumbled tofu in a glass mixing bowl.

    Step 1
    Combine the crumbled tofu with soy sauce, garlic powder, smoked paprika, cumin, and salt in a mixing bowl. Toss everything together until the tofu is well coated.

    Baked seasoned crumbled tofu in a baking dish.

    Step 2
    Spread the tofu evenly on a parchment-lined baking sheet or a non-stick baking dish. Bake for 20 minutes, then toss and bake for another 10 minutes. Baking the tofu removes excess moisture, giving it a firmer texture that mimics traditional ground meat in chili.

    Sautรฉed onion and jalapeรฑos topped with seasoning and cocoa powder in a dutch oven.

    Step 3
    Heat avocado oil in a large Dutch oven over medium. Add diced onions and sautรฉ until translucent. Add the garlic and jalapeรฑos, cooking for a minute, then stir in cocoa powder, maple syrup, soy sauce, paprika, cumin, and chili powder. Cook for a minute to toast the spices.

    Vegan chili in a dutch oven.

    Step 4
    Stir in crushed tomatoes, all the beans, and vegetable broth. At this point, you can use an immersion blender to blend a portion of the mixture if you prefer a thicker chili.

    Baked crumbled tofu over vegan chili in a dutch oven.

    Step 5
    Stir in the baked tofu crumbles, salt, and black pepper. Mix well and cook for 5 more minutes over medium. Allowing the tofu to simmer in the chili helps it absorb the flavors of the sauce and soften slightly.

    Vegan chili in a serving bowl next to utensils.

    Step 6
    Before serving, garnish your vegan chili with lime wedges, vegan sour cream, fresh scallions or cilantro, pickled red onions, vegan shredded cheese, or any other chili toppings you like.

    Expert Tip

    To make a standout vegan chili, focus on two techniques: incorporating cocoa powder and toasting your spices. Adding cocoa powder might seem unconventional, but it infuses the chili with a deep, earthy undertone that elevates its complexity without imparting a chocolate flavor.

    Toasting the spices before adding liquids is equally essential! This process releases their aromatic oils, intensifying the chili's overall flavor profile. Stir constantly while toasting your spices to prevent burning.

    Cooking Tips

    • Source Quality Cocoa: A good-quality unsweetened cocoa powder adds depth without overpowering the flavor. I recommend splurging a little here!
    • Uniform Tofu Crumbles: Crumble the tofu into similar-sized pieces for even baking and a consistent โ€œground meatโ€ texture in your vegan chili.
    • Simmer Gently: Let the chili simmer over low heat to meld the flavors together without burning the bottom. The longer it simmers, the better it will taste!
    Vegan chili in a ladle.

    Frequently Asked Questions

    Can I make this chili ahead of time?

    Yes! This vegan chili tastes even better the next day as the flavors continue to develop. Just keep it in the fridge or freezer and reheat it when youโ€™re ready to serve.

    How spicy is this vegan chili?

    The jalapeรฑos and chili powder give this chili a moderate amount of spice. You can adjust the amount of jalapenos and chili powder to suit your heat preference.

    Can I make this chili oil-free?

    Of course! Simply sautรฉ the vegetables in a bit of vegetable broth instead of oil.

    Storing & Reheating

    Let your vegan chili leftovers cool to room temperature before storing, then follow these tips.

    Fridge
    Transfer the chili to an airtight container and keep it in the refrigerator for up to 5 days.

    Freezer
    Freezing is a great option for chili! Place the cooled chili in freezer-safe containers or bags, leaving some space for expansion. If stored properly, it should last 3-4 months.

    Reheating
    Reheat your chili on the stovetop over medium, stirring occasionally, until hot. To reheat it quicker, microwave it in individual portions.

    More Vegan Soups & Stews

    • Vegan butternut squash soup in a wooden serving bowl garnished with vegan cream, parsley, and microgreens.
      Vegan Butternut Squash Soup
    • Vegan barley soup in a serving bowl with a side of toasted baguette.
      Vegan Barley Soup
    • Vegan broccoli cheddar soup in a serving bowl.
      Vegan Broccoli Cheddar Soup
    • A bowl of vegan taco soup garnished with various toppings.
      Vegan Taco Soup
    Vegan chili in a serving bowl topped with vegan sour cream, lime wedge, and chopped scallions.

    Vegan Chili

    5 from 1 vote
    Prep Time: 20 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 30 minutes mins
    Serving Size: 6
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This vegan chili is packed with protein, and it's the perfect cozy meal. Everything comes together in one pot, and it is made with all clean and healthy ingredients. Itโ€™s loaded with protein-packed tofu, fiber-rich beans, and good-for-you veggies, so it always feels extra-nourishing and satisfying.

    INGREDIENTS
      

    Tofu Crumble

    • 1 block extra firm tofu When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before crumbling it.
    • 3 tablespoon soy sauce low sodium
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika powder
    • 1 teaspoon cumin powder
    • ยฝ teaspoon salt

    Vegan Chili

    • (1) 15 oz can black beans
    • (1) 15 oz can red kidney beans
    • (1) 15 oz can small white beans
    • (1) 28 oz can crushed tomatoes
    • 1 tablespoon avocado oil
    • 1 whole onion yellow or white
    • 2 whole jalapeรฑos diced, and deseed if you can't take too much heat
    • 1 tablespoon garlic minced or paste
    • 1 tablespoon cocoa powder
    • 1 tablespoon maple syrup pure
    • 2 tablespoon soy sauce low sodium
    • 3 cups vegetable broth low sodium
    • 2 teaspoon smoked paprika powder
    • 1 teaspoon cumin powder
    • 2 teaspoon chili powder
    • 1 teaspoon salt
    • ยผ teaspoon black pepper

    Toppings of your choice

    • lime wedges
    • scallions finely chopped
    • cilantro
    • pickled red onions
    • vegan sour cream
    • vegan shredded cheese

    METHOD
     

    To make the tofu crumble

    • Preheat oven to 350โ„‰. Line a baking sheet with parchment paper.
      Note: You can use a nonstick baking dish, instead of a baking sheet with parchment paper.
    • Crumble tofu into a mixing bowl using your hands.
    • Combine all the remaining ingredients (soy sauce, garlic powder, smoked paprika, cumin, and salt) together with the crumbled tofu and toss together.
    • Spread the crumble tofu over a lined baking sheet. Bake for 20 minutes until tofu is slightly dried out. Then toss together and spread it back on the lined baking sheet. Place in the oven for another 10 minutes.

    To make the chili - While tofu crumbles are baking in the oven

    • Heat oil in a Dutch oven or a large pot on medium heat. Add diced onions and till translucent for about a minute. Then add minced garlic, diced jalapeรฑos, and cook for another minute.
    • Add the cocoa powder, maple syrup, soy sauce, and all the remaining spices (smoked paprika, cumin, and chili powder).
    • Add the crushed tomatoes, all the beans (black, kidney, white), and the broth. Mix together.
      Note: If you like your chili thicken, then you can use an immersion blender to lightly blend just a few times at this point.
    • Add the crumbled tofu, salt, pepper - Give it a good mix. Cook for 5 minutes on medium heat.
    • Before serving - Garnish with lime wedges vegan sour cream, fresh scallions or cilantro, pickled red onions, and or vegan shredded cheese.

    NOTES

    • Source Quality Cocoa: A good-quality unsweetened cocoa powder adds depth without overpowering the flavor. I recommend splurging a little here!
    • Uniform Tofu Crumbles: Crumble the tofu into similar-sized pieces for even baking and a consistent โ€œground meatโ€ texture in your vegan chili.
    • Simmer Gently: Let the chili simmer over low heat to meld the flavors together without burning the bottom. The longer it simmers, the better it will taste!

    NUTRITION

    Calories: 91kcal | Carbohydrates: 8g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1951mg | Potassium: 193mg | Fiber: 1g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
    Course: Main Course, Side Dish
    Cuisine: All, American
    Keyword: vegan chili, vegan chili recipe
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Puja Verma says

      November 14, 2024 at 3:37 pm

      5 stars
      Super cozy, nutritious, and easy to make on those busy weekdays!

      Reply
    5 from 1 vote

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    Puja from Green Heart Love

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