Vegan Tofu Chili
This vegan tofu chili is SO GOOD. It’s meaty, spicy, and fills you right up. Loaded with tofu crumbles, beans, tomatoes, and all the crowd-pleasing chili flavors that will satisfy even the most skeptical meat eater. Top it off with a mound of shredded vegan cheese and a side of cornbread and you’re good to go!
Ingredients
tofu crumbles
- 2 tablespoons olive oil
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 14-ounces extra firm tofu
chili
- 2 tablespoon olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 28 ounce cans crushed tomatoes
- 1 cup water
- 1 14-ounce can kidney beans drained, rinsed
- 1 14-ounce can black beans drained, rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
Instructions
for the tofu crumbles
- Arrange tofu on large plate lined with 3-4 paper towels, top with more paper towels. Press firmly to release as much water as possible. Discard paper towels. Crumble tofu into a large bowl with your hands. Add olive oil, chili powder and paprika, and mix together with a wooden spoon.
- In a large skillet over medium heat, saute tofu crumbles until slightly browned, about 5-10 minutes. Set aside.
for the chili
- In a large pot over medium heat, add a tablespoon of water or olive oil. Add chopped onion and saute 3-4 minutes until translucent. Add in the garlic and cook 1 more minute (stir, stir, stir!). Add splashes of water as needed to prevent burning.
- Add the rest of the chili ingredients, except the vinegar, and stir to combine. Bring to a boil, then lower the heat and simmer for 30-60 minutes.
- Before serving, add a splash of vinegar and stir. Enjoy!
Notes
- Variations: You can replace the tofu crumbles with pre-packaged vegan meatless "ground beef" crumbles.
- Storage: Store in an air-tight container in the fridge for about 3-4 days, and freezes for up to 6 months.
- Tip: If you like a thicker chili, use an immersion blender before serving.