Ultimate Vegan Chilli Recipe: If you’re craving a warm, spicy and protein-rich meal, this Ultimate Vegan Chili is exactly what you need. It’s full of flavour, easy to make, and totally plant-based. Whether you’re serving a crowd, meal-prepping for the week, or just in the mood for comfort food, this award-winning vegan chili never disappoints.
What makes this chili special? It’s the meaty tofu crumbles that give it a satisfying texture. Along with rich spices, beans and tomatoes, this chili turns into a bowl of bold, deep flavours with every bite.
Let’s look at how to make this delicious dish step by step.
Ingredients You’ll Need
For the Meaty Tofu Crumbles:
- 2 tablespoons soy sauce (use tamari if gluten-free)
- 2 tablespoons nutritional yeast
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 block (14 oz) firm tofu
For the Chili:
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 3-4 garlic cloves, minced
- Two 28-ounce cans crushed tomatoes
- Two 15-ounce cans black beans, drained and rinsed
- One 15-ounce 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
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt (adjust to taste)
How to Make Vegan Chili at Home
Step 1: Make the Tofu Crumbles
Start by preheating your oven to 350°F (about 175°C). Line a baking tray with parchment paper.
In a mixing bowl, stir together soy sauce, nutritional yeast, chili powder, and smoked paprika. It will turn into a thick paste. Now crumble the tofu into the bowl using your hands and mix well, making sure all the tofu is coated.
Spread this tofu mix evenly on the baking sheet and bake for 30 minutes, stirring once halfway through. While this bakes, you can begin making the chili.
Step 2: Prepare the Chili
In a large pot, heat the olive oil on medium flame. Add the chopped onions and sauté for 3-4 minutes till they become soft and see-through. Add the garlic and cook for another minute.
Now add all the other chili ingredients (except the tofu) into the pot. Stir well to mix everything. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes while the tofu finishes baking.
If you like a thicker chili, blend a small portion using an immersion blender before adding the tofu.
Step 3: Add the Tofu
Once the tofu crumbles are done baking, stir them into the chili. Mix well and let it simmer for a couple more minutes. That’s it—your ultimate vegan chili is ready!
Serving Suggestions
You can enjoy this chili with vegan sour cream, tortilla chips, cornbread, fresh tomatoes, hot sauce, or even vegan cheese shreds. Add a sprinkle of fresh coriander or chopped chives for extra flavour.
This vegan chili is everything you want in a hearty meal—rich, meaty (without meat), and full of comforting spices. It’s perfect for cold nights, game days, or anytime you want a filling dish without animal products. The best part? It’s packed with protein and fibre, making it super satisfying and healthy too. Give it a try—you might find it becomes your go-to chili recipe!
FAQs
Can I make this chili without tofu?
Yes, you can skip the tofu crumbles or replace them with lentils, soya chunks, or a store-bought vegan meat alternative.
Is this vegan chili spicy?
It has a mild to medium spice level. You can adjust the chili powder and cayenne pepper based on your taste.
How long can I store vegan chili?
You can refrigerate it for up to 4 days or freeze it for 2 months. Reheat on the stove or in the microwave.
Can I use different beans in the recipe?
Yes, feel free to use chickpeas, pinto beans, or white beans depending on what you have.
What can I serve with vegan chili?
Serve it with rice, cornbread, tortilla chips, or a side salad for a full meal.
