I’m sharing my Best Vegan Chili Recipe, a quick, healthy, gluten-free mix of savoury, spicy, sweet and tangy flavours that pairs perfectly with your favourite vegan ground beef or tofu crumbles.

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I always say I can spot a great chili in the first spoonful, and this one made me stop and think. It’s the Best Vegan Chili Recipe I’ve stubbornly copied into my brain, but what surprised me is how balanced it is, savoury, spicy, sweet and tangy all at once.

I threw in a big yellow onion and used vegan ground beef or tofu crumbles for texture, and the result tastes like something that took years to perfect, not thirty minutes. People ask if it’s the Healthy Vegan Chili Recipe or just indulgent, and honestly you need to taste it.

Ingredients

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Best Vegan Chili Recipe EVER!

Olive oil: Adds richness and healthy fats, helps carry spice flavors, use moderately.
Onion: Sweat it down for sweetness, adds fiber and vitamin C, big flavor boost.
Kidney and black beans: High in protein and fiber, filling, great for longer chili leftovers.
Vegan ground beef or tofu: Provides texture and protein, tofu lighter, vegan crumbles mimic meaty bite.
Diced tomatoes: Acidic backbone, gives vitamin C and umami, balances richness.
Cocoa or dark chocolate: Tiny bit deepens savory notes, rounds bitterness, adds richness.
Chili powder cumin and smoked paprika: Spice trio creates warmth, complexity and smokiness, adjust heat level.
Lime juice or apple cider vinegar: Brightens the whole pot, cuts richness, keeps flavors lively.

Ingredient Quantities

2 tbsp olive oil

1 large yellow onion, diced

1 large bell pepper, diced (any colour)

4 cloves garlic, minced

1 lb vegan ground beef (Beyond, Impossible or Gardein) or 14 oz firm tofu, crumbled

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

2 cans (14-15 oz each) diced tomatoes

2 tbsp tomato paste

2 cups vegetable broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/4 to 1/2 tsp cayenne pepper, to taste

1 tbsp brown sugar or 1 tbsp maple syrup

1 tbsp soy sauce or tamari (use tamari for gluten free)

1 tbsp unsweetened cocoa powder or 1 oz dark chocolate, optional but amazing

1 bay leaf

1 1/2 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tbsp lime juice or 1 tbsp apple cider vinegar (for brightness)

1 cup frozen or canned corn, optional

Fresh cilantro, avocado, and vegan sour cream for serving, optional

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat, add 1 large diced yellow onion and 1 large diced bell pepper, cook until soft about 5-7 minutes, then add 4 minced garlic cloves and cook 30-60 seconds more.

2. If using vegan ground beef (Beyond, Impossible, Gardein) add 1 lb and brown, breaking it up with a spoon until a little crispy; if using tofu, press first, crumble 14 oz firm tofu, pat dry and brown in the oil until golden. Stir in 1 tbsp soy sauce or tamari while browning for extra savory flavor.

3. Push everything to the side and stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/4 to 1/2 tsp cayenne (start low if you like less heat). Cook 1-2 minutes to bloom the spices and caramelize the tomato paste, scraping any browned bits from the bottom.

4. Add 2 cans diced tomatoes, 2 cups vegetable broth, 1 can (15 oz) kidney beans (drained and rinsed), 1 can (15 oz) black beans (drained and rinsed), 1 bay leaf, 1 tbsp brown sugar or 1 tbsp maple syrup, 1 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Stir to combine, add 1 cup frozen or canned corn now if using.

5. Bring to a simmer, then reduce heat and simmer uncovered 20-30 minutes until chili thickens and flavors meld, stirring occasionally and scraping the bottom so nothing sticks. If it gets too thick add a splash of broth or water.

6. About 5 minutes before you finish simmering stir in 1 tbsp unsweetened cocoa powder or 1 oz chopped dark chocolate if using, let it melt in for extra depth. Taste and adjust cayenne, salt and pepper.

7. Remove the bay leaf, then stir in 1 tbsp lime juice or 1 tbsp apple cider vinegar for brightness. Taste one more time and fix seasoning if needed.

8. Serve hot with chopped fresh cilantro, sliced avocado and vegan sour cream if you want. This chili is great over rice, with cornbread or just by itself.

9. Tip: chili often tastes better the next day, so make ahead if you can. Store in the fridge 4-5 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of broth if it’s too thick.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven — big enough for sautéing and simmering
2. Chef’s knife
3. Cutting board
4. Wooden spoon or sturdy spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh sieve (for draining/rinsing beans)
8. Tofu press or clean kitchen towels and a heavy plate to press tofu

FAQ

Can I swap the vegan ground beef for tofu? A: Yes, totally. Press firm tofu to remove water, crumble it, then brown in the pan with a bit of oil and extra seasoning so it gets nice texture, you can also use tempeh or any plant crumbles you like.

How do I make the chili thicker if it's too thin? A: Simmer uncovered until it reduces, mash a cup of beans into the pot, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook a few mins. Masa harina or instant potato flakes also work and add body.

What's the best way to get deep, complex flavor? A: Brown the vegan meat or tofu well, fry the tomato paste until it smells slightly sweet, add soy sauce or tamari for umami, and stir in the cocoa powder or a square of dark chocolate near the end. Simmering longer helps, and dont forget to season to taste at the end.

How do I control the heat level? A: Start with 1/4 tsp cayenne and add more to taste, or add hot sauce or chopped jalapeno while cooking. To tone down heat, add a little brown sugar or maple syrup, extra tomatoes, or a splash of lime juice right before serving.

Can I make this ahead or freeze it? A: Yes, it actually tastes better the next day. Keeps 4 to 5 days in the fridge, or freeze up to 3 months. Cool completely, portion into freezer bags, thaw overnight and reheat gently, add a splash of broth if it thickened too much.

Is this recipe gluten free? A: It can be, if you use tamari instead of soy sauce and pick a gluten free vegan ground brand. Check labels on vegan meats and broth, some have wheat. Tofu, beans and tomatoes are naturally gluten free.

Best Vegan Chili Recipe EVER! Substitutions and Variations

Vegan ground beef or firm tofu: swap with 1.5 cups cooked brown or green lentils, crumbled tempeh, or a mix of finely chopped cremini mushrooms and toasted walnuts for that meaty texture. Tip: cook lentils till just tender so they don’t turn to mash.
Kidney or black beans: use pinto, cannellini (great for creaminess), or canned chickpeas if you want a firmer bite. Tip: rinse and lightly mash a few cups for thicker chili without adding starch.
Vegetable broth: replace with low sodium vegetable bouillon dissolved in water, mushroom stock, or even dark beer for deeper flavor. Tip: if using water add a splash of soy sauce or tamari to boost umami.
Unsweetened cocoa powder or dark chocolate: stir in 1 tsp instant espresso or 1 tbsp strong brewed coffee, or 1 tbsp molasses for similar depth and a hint of sweetness. Tip: add a little at a time and taste, it really transforms the chili.

Pro Tips

1) Press and pat tofu really well or let vegan ground sit and get a little crust, dont crowd the pan or it will steam not brown. Let it brown without fussing too much, those crispy bits give way more flavor than you think.

2) Bloom the spices with the tomato paste in hot oil for a minute so they wake up, then scrape the browned bits from the bottom, they are flavor gold. If you skip that step the chili will taste flatter, its a small extra step for big payoff.

3) For deeper, more complex flavor add the cocoa or a square of dark chocolate near the end, plus the soy sauce and a touch of brown sugar to balance acidity. Save the lime juice or vinegar until the very end, it brightens everything and prevents the chili from tasting dull.

4) Fix texture fast by mashing some beans into the pot or stirring in a spoon of masa or cornmeal if it wont thicken, you can also simmer a bit longer uncovered. This tastes even better the next day so dont be shy about making it ahead, just add a splash of broth when reheating if it got too thick.

Best Vegan Chili Recipe EVER!

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing my Best Vegan Chili Recipe, a quick, healthy, gluten-free mix of savoury, spicy, sweet and tangy flavours that pairs perfectly with your favourite vegan ground beef or tofu crumbles.

Servings

servings

Calories

400

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven — big enough for sautéing and simmering
2. Chef’s knife
3. Cutting board
4. Wooden spoon or sturdy spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh sieve (for draining/rinsing beans)
8. Tofu press or clean kitchen towels and a heavy plate to press tofu

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
1 large bell pepper, diced (any colour)
4 cloves garlic, minced
1 lb vegan ground beef (Beyond, Impossible or Gardein) or 14 oz firm tofu, crumbled
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cans (14-15 oz each) diced tomatoes
2 tbsp tomato paste
2 cups vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 to 1/2 tsp cayenne pepper, to taste
1 tbsp brown sugar or 1 tbsp maple syrup
1 tbsp soy sauce or tamari (use tamari for gluten free)
1 tbsp unsweetened cocoa powder or 1 oz dark chocolate, optional but amazing
1 bay leaf
1 1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp lime juice or 1 tbsp apple cider vinegar (for brightness)
1 cup frozen or canned corn, optional
Fresh cilantro, avocado, and vegan sour cream for serving, optional

Directions

Heat 2 tbsp olive oil in a large pot over medium heat, add 1 large diced yellow onion and 1 large diced bell pepper, cook until soft about 5-7 minutes, then add 4 minced garlic cloves and cook 30-60 seconds more.
If using vegan ground beef (Beyond, Impossible, Gardein) add 1 lb and brown, breaking it up with a spoon until a little crispy; if using tofu, press first, crumble 14 oz firm tofu, pat dry and brown in the oil until golden. Stir in 1 tbsp soy sauce or tamari while browning for extra savory flavor.
Push everything to the side and stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/4 to 1/2 tsp cayenne (start low if you like less heat). Cook 1-2 minutes to bloom the spices and caramelize the tomato paste, scraping any browned bits from the bottom.
Add 2 cans diced tomatoes, 2 cups vegetable broth, 1 can (15 oz) kidney beans (drained and rinsed), 1 can (15 oz) black beans (drained and rinsed), 1 bay leaf, 1 tbsp brown sugar or 1 tbsp maple syrup, 1 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Stir to combine, add 1 cup frozen or canned corn now if using.
Bring to a simmer, then reduce heat and simmer uncovered 20-30 minutes until chili thickens and flavors meld, stirring occasionally and scraping the bottom so nothing sticks. If it gets too thick add a splash of broth or water.
About 5 minutes before you finish simmering stir in 1 tbsp unsweetened cocoa powder or 1 oz chopped dark chocolate if using, let it melt in for extra depth. Taste and adjust cayenne, salt and pepper.
Remove the bay leaf, then stir in 1 tbsp lime juice or 1 tbsp apple cider vinegar for brightness. Taste one more time and fix seasoning if needed.
Serve hot with chopped fresh cilantro, sliced avocado and vegan sour cream if you want. This chili is great over rice, with cornbread or just by itself.
Tip: chili often tastes better the next day, so make ahead if you can. Store in the fridge 4-5 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of broth if it’s too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.