Perfect Vegan Chili

This chili really is the Perfect Vegan Chili! It’s full of flavor, but not too spicy that the kids won’t eat it. I used baked tofu crumbles, black beans, and kidney beans to keep it traditional and filling, but also vegan. This recipe is the quintessential chili for this chilly weather that I know we are just holding our breath for!

First things first, we have to make the baked tofu crumbles.

The great news is that it’s pretty simple and this recipe can be used in many other recipes in place of ground animal meat. Not only is it delicious, its a rather cheap alternative as well! All you have to do is drain a block of tofu (no need to press!), break it up with your hands, and add in a little oil, soy sauce, chili, smoked paprika, garlic powder, onion powder, and cumin. Mix it until it’s all well combined. Lay down some parchment paper on a baking pan, then pour in the seasoned tofu on top of that, in a single layer and bake for 25 minutes at 350°F.

While the tofu is cooking, grab a large soup pot and heat the oil over med-high heat. Sautee the chopped onion for 8 minutes, then add in the minced garlic and continue to sautee for another 2 minutes, stirring often to prevent the garlic from burning. Then add in 1/4 cup of the water, along with the soy sauce, chili powder, cumin, smoked paprika, and Better Than Bullion paste, Mix and cook for 3-5 more minutes, stirring occasionally.

Now, just add in the rest of the water, tomato sauce, diced tomatoes, kidney beans, black beans, and the baked tofu crumbles. Bring to a simmer and let simmer for 20 minutes before serving. Top with some green onions, crackers, and maybe even some vegan cheese and sour cream… and ENJOY!

Perfect Vegan Chili

Prep time: 5 minutes
Cook time: 60 minutes
Servings: 6

  • Baked Tofu Crumble
    • 14 oz block of tofu, drained
    • 1/2 tbsp olive oil
    • 2 tbsp soy sauce
    • 1 tsp chili powder
    • 1 tsp smoked paprika
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp cumin
  • 1 1/2 tbsp olive oil
  • 1 medium onion – chopped
  • 6 medium garlic cloves – minced
  • 2 1/4 cup water
  • 1 tsp soy sauce
  • 2 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp Vegetable Better Than Bullion paste
  • 3/4 cup tomato sauce
  • 28 oz can of diced tomatoes
  • 2 15.5 oz cans kidney beans – drained and rinsed
  • 2 15.25 oz cans black beans – drained and rinsed
  1. Preheat oven to 350°F
  2. In large bowl, add the drained tofu block and break it up really well with your hands. Add in the rest of the ingredients for the Baked Tofu Crumble and mix until all combined.
  3. Lay a sheet of parchment paper on a baking pan and pour the seasoned tofu on the parchment paper, spreading it in a single layer. Bake for 25 minutes
  4. In a large soup pot, add the olive oil and heat over medium-high heat.
  5. Sautee the onion for 8 minutes, then add in the garlic and continue for another 2 minutes, stirring often.
  6. Add in 1/4 of the water, soy sauce, chili powder, cumin, smoked paprika, and Better Than Bullion paste and cook, stirring occasionally, for 3-5 minutes.
  7. Pour in the other 2 cups of water, tomato sauce, diced tomatoes, beans, and baked tofu crumbles. Mix well and bring to a simmer. Let simmer for 20 minutes. Garnish with all your favorites and serve!



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