Most people assume a hearty, deeply savory chili requires pounds of ground beef or hours of simmering. I used to think the same way, right up until the afternoon I experimented with a block of extra-firm tofu and a grater. Be prepared to try the best vegan chili of your life!
By grating the tofu instead of just crumbling it, you create a texture that mimics ground meat remarkably well. Tossed with a quick blend of soy sauce, nutritional yeast, tomato paste, and spices, it absorbs flavors intensely while browning in the pot. Combined with protein-packed beans and a rich tomato base, this one-pot meal comes together fast, delivers an incredible depth of flavor, and happens to be loaded with fiber.
Here is how to make this healthy vegan chili. It’s an easy plant-based chili perfect for fall time or any season really because it’s so delicious and it’s our go to healthy high-protein vegan dinner.
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The Best Vegan Chili Recipe Ingredients
For the grated tofu “Ground Beef”
- 1 block (375g) extra firm tofu, grated
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp hoisin sauce
For the Chili
- 1 yellow onion, diced
- 1 yellow pepper, diced
- 1 orange or green pepper, diced
- 3 cloves garlic, minced
- 1 can (5.5 oz) tomato paste
- 2 tbsp chili powder
- 1 tsp salt
- 1 can (16 oz) kidney beans in mild chili sauce (don’t drain them!)
- 1 can (28 oz) crushed or diced tomatoes
- ½ cup water
- 1 tsp vegetable broth powder or concentrate
- Optional flavor additions (sweet potatoes and corn for taste)
The Best Vegan Chili Recipe Instructions
- Prep the tofu: Grab a standard cheese grater and shred the block of extra-firm tofu. Transfer it to a bowl and toss it thoroughly with the tomato paste, chili powder, soy sauce, nutritional yeast, paprika, garlic powder, and hoisin sauce until every piece is evenly coated.
- Brown the base: Warm a large pot over medium heat. Toss in the diced onion along with your seasoned tofu. Let it brown down for about 3 minutes, stirring occasionally so it caramelizes rather than burns.
- Add the veggies: Drop in the diced peppers and minced garlic. Sauté everything together for another few minutes until the peppers begin to soften and smell sweet.
- Build the flavor: Stir in the extra tomato paste, chili powder, and salt. Keep stirring continuously for a minute or two until the vegetables and tofu are completely coated and sticking slightly to the bottom of the pot.
- Simmer: Pour in the kidney beans (leave the liquid in the can; it adds great body to the sauce), the crushed tomatoes, water, and vegetable broth. Give it a good stir, bring the pot up to a rolling boil, then drop the heat to low. Cover with a lid and let it simmer gently for 20 minutes.
Serve it hot straight from the pot. It pairs brilliantly with a dollop of vegan sour cream, fresh sliced jalapeños, and plenty of crunchy nacho chips on the side.
Pair It With a Zero Waste Kitchen
Bokashi is the composting piece of a zero waste kitchen puzzle. Complete the picture with the Brondell water filter, it’s perfect in small spaces or check out one of my favorite pans to cook with using Xtrema. Don’t forget to find out which mobile apps are the best for your phone to reduce your carbon footprint.
FAQ: Best Vegan Chili Recipe
Can I make this chili in a slow cooker or Instant Pot?
Yes, either would work. If you’re using a slow cooker, just sauté your onions, garlic, and spices first to build that depth of flavor, dump everything into the crockpot, and cook on low for 6 to 8 hours (or high for 3 to 4 hours). For the Instant Pot, use the sauté mode for the aromatics, then cook on high pressure for about 10 minutes with a natural release.
What are the best beans to use?
I love using a mix of black beans and dark red kidney beans because they hold their shape well and give it that classic, hearty chili texture. That said, pinto beans, cannellini beans, or even chickpeas work great depending on what you have in your pantry.
Is this recipe freezer-friendly?
It actually tastes even better the next day after the flavors have had time to hang out, and it freezes like an absolute dream. Just let it cool completely, toss it into an airtight container or freezer bag, and store it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and warm it up on the stovetop.
How do I make it extra thick and hearty?
If your chili looks a little too liquidy, don’t sweat it. You can mash a handful of the beans right in the pot with the back of a wooden spoon, it releases their natural starches and thickens up the broth instantly. Stirring in a spoonful of tomato paste or letting it simmer uncovered for an extra 10 minutes helps too.
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