making an amazing vegan chili is something everyone needs to know how to do. i have served this vegan chili to many people (non-vegan and vegan) over the years and they always love it! that’s why it truly is the best vegan chili.
RECIPE AND BLOG POST UPDATED ON 1/10/23
Chili was one of the first things I learned how to cook ever. Luckily, making it vegan is actually fairly simple! I make different variations of this recipe all the time but this is just a good basic starting point for your chili. Filled with lots of beans, crumbled tofu, veggies, and a ton of flavor.
Tips for Making the Best Vegan Chili
- Bean choice: I change the beans out that I use all the time but I primarily go for black beans, pinto beans, or kidney beans. Sometimes it is fun to throw in some lentils or a white beans too.
- Slow and steady wins the race. The longer and slower your chili cooks the better flavor it is going to have. It is especially important to really let the peppers and onions sauté nicely.
- Tofu choice: I personally always opt for super firm tofu but you can use extra firm tofu. You can also leave the tofu out.
- Toppings make a difference. I always like to do vegan cheese and vegan sour cream on mine. But you can get fun and add in chips, green onion, jalapeño, whatever you like.
Chili History
I was curious to really find out the history of chili. I think it is a dish many people know and love but probably never have truly thought about where it originated. The first writings of chili come from 1529 from a Franciscan friar Bernardino de Sahagún. He described people eating a stew made from chili peppers in what is now modern day Mexico City. Chili became more commonly prepared in northern Mexico and Southern Texas. It was actually prepared by Mexican women. In San Antonio there were the chili queens and they were famous for selling their chili in chili joints!
The Best Vegan Chili FAQ
- How long will this last? Up to 4 days in the fridge.
- Can this be frozen? Yes, chili is great to freeze! You can thaw it and then warm it back up in a pot on the stove.
- Can I substitute the tofu? Of course you can leave it out or use tempeh, vegan ground beef crumbles or textured vegetable protein.
More Comforting Recipes
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
The Best Vegan Chili
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper (about 5 ounces/145g), diced
- ½ Vidalia onion (about 6 ounces/170g), diced
- ½ block (8 ounces/227g) super firm tofu, crumbled
- 1 can (15.5 ounces/425g) black beans, drained and rinsed
- 1 can (15.5 ounces/425g pinto beans), drained and rinsed
- 1 cup (127g) corn, frozen or fresh
- 1 can (8 ounces/227g) tomato sauce
- 1 cup (8 ounces/240ml) water
- 1 teaspoon organic sugar
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- In a large pot add the oil. Sauté the peppers and onions over medium low heat for 5 to 7 minutes until fragrant.
- Add in the tofu and cook for another 2 to 3 minutes to allow the tofu to absorb some of the flavor.
- Then add in all remaining ingredients for the chili. Cook over medium heat for 5 to 7 minutes until it starts to bubble and steam.
- Lower the heat to low and simmer for 30 to 40 minutes until the chili has thickened.
- Serve with your toppings of choice and enjoy.
Notes
- This recipe can be made in a slow cooker. You can just add in all the ingredients, starting with ⅓ cup (80ml) of water, slow cook on high for 4 hours or low for 8 hours. If needed add more water. However, as this cooks the liquid will be drawn out of the vegetables and steam gets built up. So, the amount of water you add will change depending on how liquidy you want your chili to be.
- I find chili gets better the longer it sits so this is great for meal prep.
- To make a gooey queso-like cheese sauce just melt down 1 ounce (28g) vegan cheddar shreds and 2 tablespoons (30ml) nondairy milk.
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Could it go in the slow cooker on low for about double the time, do you think?
definitely I make chili in the slow cooker all the time! if you want to do low you can do 8 hours, if you want to do high you can do 4-5 hours. Just don’t add 1 cup of water. Start with 1/3 cup! If you need more you can always add it
In “Notes” section, you say to add ALL ingredients (which includes 1 cup of water), and possibly add an additional 1/4 cup of water……that’s 1-1/4 cups of water. Is this correct, or are we to only use 1/3 cup of water?
Hi I have updated the notes section to now read as follows: This recipe can be made in a slow cooker. You can just add in all the ingredients, starting with 1/3 cup (80ml) of water, slow cook on high for 4 hours or low for 8 hours. If needed add more water. However, as this cooks the liquid will be drawn out of the vegetables and steam gets built up. So, the amount of water you add will change depending on how liquidy you want your chili to be.
the problem with slow cooking is if you add in too much liquid. after making it a few a times I realized adding less water is better as it won’t boil out like it would on the stove so it is better to start with less liquid and add more if you need to. enjoy!