- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 4 cloves
- 400 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 800 g
- 2 tbsp
- 400 g
- 400 g
- 500 ml
- 1 tsp
- ½ tsp
- 15 g
Process
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Heat olive oil in a large pot over medium heat. Add diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 5–7 minutes.
Add minced garlic and crumbled extra-firm tofu. Cook for 3–4 minutes, breaking up any large tofu pieces with a spoon, until the tofu starts to dry out and brown slightly.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Add tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
Pour in canned diced tomatoes with their juices, drained kidney beans, drained black beans, and vegetable broth. Stir well.
Season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until thickened and flavors melded.
Taste and adjust seasoning with more salt, pepper, or cayenne if desired. If chili is too thick, add a splash of vegetable broth; if too thin, simmer a few minutes longer.
Serve hot, garnished with fresh cilantro and lime wedges if using.
Kitchen notes
Kitchen notes
- The biggest mistake is not cooking the tofu long enough to dry it out; it should be crumbly and slightly browned before adding liquids, otherwise the chili tastes bland and watery.
- For deeper flavor, after adding the spices, let them toast in the oil for a full minute until aromatic before adding the tomato paste.
- The chili is done when it has thickened to your liking and the beans are soft; if it looks soupy, simmer uncovered for 5-10 more minutes.
- For a spicier chili, leave the cayenne in or add a minced jalapeño with the onion.
Substitutions
- extra-firm tofu→tempeh or seitan (for a firmer texture)
- vegetable broth→water plus 1 tbsp soy sauce
- canned kidney beans→canned pinto beans or additional black beans
- smoked paprika→regular paprika plus a pinch of liquid smoke
Storage & reheating
Store leftover chili in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until steaming hot, or in the microwave in 1-minute intervals. Add a splash of water or broth if it thickens too much during reheating.
FAQ
The questions we get asked most
Can I make this vegan chili in a slow cooker?
Yes. After sautéing the onion, pepper, garlic, and tofu with the spices on the stovetop, transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
How do I prevent my vegan chili from being watery?
Simmer it uncovered for the full time, and if it is still thin, mash a few tablespoons of the beans against the side of the pot or add a tablespoon of tomato paste. Also, make sure to drain and rinse the canned beans well before adding.
Can I use dried beans instead of canned?
Yes, but you will need to cook them first. Use about 1 cup of dried beans (soaked overnight and boiled until tender) to replace each 400g can. Adjust the broth amount as needed, since dried beans absorb more liquid.
Is this chili gluten-free?
Yes, as written, all ingredients are gluten-free. However, always check labels on canned beans, broth, and spices to ensure no gluten-containing additives are present.
How can I make this chili spicier?
Add more cayenne pepper, a minced jalapeño or serrano pepper with the onion, or a teaspoon of chipotle powder. You can also serve with hot sauce on the side.
Can I add other vegetables to this chili?
Absolutely. Diced zucchini, corn, or sweet potatoes work well. If adding sweet potatoes, dice them small and add with the broth; they will need the full simmering time to soften.
Why did my chili turn out bland?
Bland chili usually needs more salt and acid. Stir in an extra 1/2 teaspoon of salt and a squeeze of lime juice or a splash of apple cider vinegar. Also, toasting the spices with the tofu helps bloom their flavors.
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