Rich, smoky aromas and a thick texture define this warming bowl. This Vegan Chili relies on baked tofu crumbles and tender beans for a satisfying meal. I started making this Meatless Chili Recipe on chilly Sundays for James and the kids. Grab your favorite soup pot and let's get cooking!
Why You'll Love This
The primary benefit of this Vegan Chili is its incredibly thick texture without using any animal products. Baking the seasoned crumbles creates a Tofu Chili base that holds up beautifully in the rich tomato broth. Additionally, the secret addition of cocoa powder provides a deep, savory background note that enhances the spices. You will also appreciate how the flavors deepen over time, making it an excellent option for meal prep.
Jump to:
Ingredients
Building a deep, complex flavor profile for this Vegan Chili requires a thoughtful blend of standard pantry spices and hearty staples. Unlike many Vegetarian Chilli Recipes, this version uses firm block soy protein to replicate that classic ground texture.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Firm Tofu: Crumbled and baked to create the meaty texture.
- Nutritional Yeast: Adds a savory, cheesy depth to the crumbles.
- Crushed Tomatoes: Forms the rich, saucy base of the broth.
- Black & Kidney Beans: Provides hearty fiber and shape to the stew.
- Cocoa Powder: Deepens the color and mimics savory umami notes.
- Maple Syrup: Balances the natural acidity of the tomatoes.
- Smoked Paprika & Chili Powder: Delivers the essential warm, smoky heat.
Optional Extras
If you want to vary the legumes, you can easily turn this into a Chickpea Chili style by swapping out the kidney beans. Adding a handful of frozen corn right at the end also brings a pleasant pop of sweetness to the savory broth.
Step-by-Step Method
Preparing this Bean Chilli Recipe Vegetarian style involves baking the crumbles while the soup simmers, ensuring everything finishes at exactly the same time.
Season Tofu Crumbles Mix the soy sauce, nutritional yeast, chili powder, and smoked paprika with crumbled tofu in a bowl until fully coated. This creates a savory, umami-rich base that visually resembles ground meat before baking.
Bake The Tofu Spread the mixture on a parchment-lined baking sheet and bake at 350 degrees F for 30 minutes. Baking dries out the moisture, resulting in firm, chewy crumbles that hold their shape.
Sauté The Aromatics Heat olive oil in a large pot and sauté the diced onion and garlic until translucent to build a fragrant foundational flavor.
Do I need to cook the onions before adding the tomatoes? Yes, cooking them first releases their sugars and removes their raw bite, leaving a soft texture in the dark broth.
Simmer The Broth Add the crushed tomatoes, beans, water, maple syrup, and remaining spices to the pot, simmering on low for 20 minutes. This allows the liquids to reduce and meld with the spices, creating a thick, dark red sauce.
Combine And Serve Stir the baked crumbles into the thickened tomato broth just before removing the pot from the heat. This coats the firm pieces in the rich sauce, yielding a hearty, cohesive bowl ready for garnishes.
Aliana's Top Tip
Getting the right texture for your Vegan Chili relies on managing the moisture in the pan.
Use maple syrup → balances the acidity of the tomatoes → look for a rounded, savory flavor profile.
Drain beans well → removes excess starch → look for a clean, clear broth.
Bake tofu completely → prevents mushy texture → look for dark, firm crumbles.
Blend for thickness → creates a Lentil Bean Chili style body → look for a dense, creamy base.
Follow Aliana on Pinterest →Customization Options
You can easily adapt this dish to fit what is in your pantry. For a Vegan Bean And Lentil Chili approach, swap the tofu for a cup of cooked brown lentils. If you prefer a spicier kick, add diced jalapeños with the onions for a noticeable lingering heat.
Storage Tips
This dish tastes even better the next day. Keep leftovers in an airtight container in the fridge for up to five days, or freeze for three months. To reheat, warm gently on the stove, or place it in a Vegan Chili Crockpot on the warm setting for gatherings.
Best Pairings for Vegan Chili
This Vegan Chili is incredibly hearty, making it a wonderful main course alongside warm cornbread or crispy tortilla chips. I love setting up a toppings bar with dairy-free sour cream, fresh cilantro, and diced avocado so everyone can customize their own No Meat Chili Recipe bowl.
Common Questions
What type of tofu works best?
You must use extra-firm or super-firm tofu for the Best Vegan Chili Recipe results. Softer varieties hold too much water and will turn into a mushy paste instead of creating those chewy, meat-like crumbles.
Can I cook this in a slow cooker?
Yes, you can add all the broth ingredients to a slow cooker on low for six hours. However, you should still bake the crumbles separately and stir them in right before serving to maintain their firm texture.
Why add cocoa powder?
Cocoa powder adds a rich, earthy depth that mimics the savory umami notes usually found in beef broths. It won't make the dish taste like chocolate, but it significantly deepens the overall color and flavor.
Can I freeze the leftovers?
Absolutely, this soup freezes exceptionally well. Let it cool completely, store it in freezer-safe containers for up to three months, and thaw it overnight in the refrigerator before reheating gently on the stovetop.
More Recipes You'll Love
If you enjoyed this comforting Dinner, this Vegan Chili pairs perfectly with our other Chili Recipe Vegetarian favorites.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Vegan Chili
Ingredients
Equipment
Method
- Mix the soy sauce, nutritional yeast, 2 teaspoons chili powder, and 1 teaspoon smoked paprika with the crumbled tofu until fully coated.
- Spread the mixture on a parchment-lined baking sheet and bake at 350 degrees F for 30 minutes, stirring halfway.
- Heat olive oil in a large pot over medium heat and sauté the diced onion and garlic until translucent.
- Add the crushed tomatoes, black beans, kidney beans, water, maple syrup, cocoa powder, and remaining spices to the pot.
- Bring the mixture to a boil, then lower the heat and simmer for 20 minutes to thicken the sauce.
- Stir the baked tofu crumbles into the pot just before removing from heat, then serve warm with desired toppings.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Vegan Chili:
Leave a Reply