Name: The Best Vegan Chili Ever
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp olive oil (Used in two parts: 1 tbsp for the chili and 1 tbsp for the tofu crumbles.); 1 yellow onion (Chopped.); 4 cloves garlic (Minced or pressed.); 56 oz diced tomatoes (Two 28 oz cans; the source also gives 6 1/2 cups.); 19 oz black beans (1 can, drained and rinsed; alternatively, 2 cups cooked beans.); 19 oz kidney beans (1 can, drained and rinsed; alternatively, 2 cups cooked beans.); 1 cup water (Add more as needed to reach the desired consistency.); 2 tbsp chili powder; 1 tbsp cumin; 1 tbsp brown sugar; 1 tsp salt; 1 tsp smoked paprika; cayenne powder (1/4–1/2 tsp; optional for spice.); 2 tbsp nutritional yeast (For the tofu crumbles.); 1 tbsp soy sauce (For the tofu crumbles; use gluten-free if preferred.); 12 oz extra-firm tofu (1 block, drained; no need to press it.)

Steps

Chili

For the chili, add 1 tablespoon of olive oil to a large pot and heat over medium-high heat.
Add the chopped onion and minced or pressed garlic. Sauté until the onion is translucent and just beginning to brown, about 5 minutes.
Add the diced tomatoes, drained and rinsed black beans, drained and rinsed kidney beans, water, chili powder, cumin, brown sugar, salt, smoked paprika, and cayenne powder if using.
Bring the chili to a boil, then reduce the heat to a simmer. Simmer uncovered for 1 hour, stirring occasionally. If it becomes too thick, add water as needed to reach your preferred consistency.

Tofu Crumbles

While the chili simmers, preheat the oven to 350°F (180 °C) (180°C (350 °F)). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the nutritional yeast, soy sauce, and the remaining 1 tablespoon of olive oil.
Break the drained tofu into a few large chunks and add them to the bowl. Mash with a potato masher into crumbles, then stir well so the tofu is evenly coated in the nutritional yeast mixture.
Spread the tofu crumbles evenly over the prepared baking sheet. Bake for 40–45 minutes, stirring every now and then. Watch closely toward the end to prevent burning; the crumbles should be nicely browned, with smaller pieces darker than larger ones. Remove from the oven and set aside.
After the chili has simmered for 1 hour, stir in the tofu crumbles and cook for another 5 minutes so they absorb the sauce and become chewy.
Serve hot with toppings of your choice and, if desired, a side of cornbread.

Notes

The chili freezes well. The source mentions that bell pepper can be chopped and added with the tomatoes and beans if desired. For a slow-cooker version, sauté the onion and garlic using the sauté setting, then add the tomatoes, beans, and spices and cook on low for approximately 6–8 hours or high for around 3–4 hours; add the tofu crumbles at the end and cook another 5–10 minutes. The structured recipe provides no storage duration or detailed topping list.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 201
Protein: 13 g
Carbs: 30 g
Fat: 5 g
Fiber: 10 g

Where the calories come from

Black beans22%
Kidney beans21%
Diced tomatoes18%
Extra-firm tofu17%
Olive oil7%
Everything else14%

main
vegan
vegetarian
dairy-free
gluten-free option
stovetop
oven-baked
freezer-friendly

The Best Vegan Chili Ever

Ingredients

Chili

Tofu Crumbles

Steps

Chili

Tofu Crumbles

Notes

Nutrition

Where the calories come from

Keep this recipe

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