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Savory vegan chili showing dark black beans and a crumbled meatless texture.

Vegan Chili

5 from 1 vote
Aliana Recipes
A hearty, plant-based meal featuring baked tofu crumbles, tender beans, and a rich, smoky tomato broth. Cocoa powder and maple syrup add depth to this comforting stovetop classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings:8 people
Course:Dinner
Cuisine:American
Calories:280kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 14 oz firm tofu Pressed and crumbled
  • 2 tablespoon soy sauce Tamari if gluten-free
  • 2 tablespoon nutritional yeast Adds savory umami flavor
  • 2 tablespoon olive oil For sautéing
  • 1 medium sweet onion Diced
  • 3-4 cloves garlic Minced
  • 56 oz crushed tomatoes Two 28-oz cans
  • 30 oz black beans Two 15-oz cans, drained and rinsed
  • 15 oz kidney beans One 15-oz can, drained and rinsed
  • 1 cup water To thin the broth
  • 3 tablespoon chili powder Plus 2 teaspoon for the tofu
  • 2 teaspoon ground cumin Earthy spice base
  • 1 tablespoon pure maple syrup Balances acidity
  • 1 tablespoon cocoa powder Adds deep color and richness
  • 1 teaspoon smoked paprika Plus 1 teaspoon for the tofu
  • ¼ teaspoon cayenne pepper Adjust for heat
  • 1 teaspoon salt Or to taste

Equipment

  • 1 Large Soup Pot For simmering the chili
  • 1 Baking sheet For baking the tofu
  • 1 Parchment paper Prevents tofu from sticking

Method
 

  1. Mix the soy sauce, nutritional yeast, 2 teaspoons chili powder, and 1 teaspoon smoked paprika with the crumbled tofu until fully coated.
  2. Spread the mixture on a parchment-lined baking sheet and bake at 350 degrees F for 30 minutes, stirring halfway.
  3. Heat olive oil in a large pot over medium heat and sauté the diced onion and garlic until translucent.
  4. Add the crushed tomatoes, black beans, kidney beans, water, maple syrup, cocoa powder, and remaining spices to the pot.
  5. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes to thicken the sauce.
  6. Stir the baked tofu crumbles into the pot just before removing from heat, then serve warm with desired toppings.

Nutrition

Serving: 450g (1 bowl)Calories: 280kcalCarbohydrates: 38gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 750mgPotassium: 850mgFiber: 14gSugar: 9gVitamin A: 1200IUVitamin C: 12mgCalcium: 150mgIron: 5mg

Notes

Bake the tofu crumbles until they are dark and firm before adding them to the soup; this ensures they retain a meaty, chewy texture instead of dissolving in the broth.