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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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