The Best Vegan Chili Ever!!!

Print Recipe
5 from 4 votes

The Best Vegan Chili Ever!!!

So much better than your average vegetarian chili! The secret ingredient takes it to the next level. Easy to prepare and everyone (vegan or not) will love it. 
My Notes:
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Meal Type: dinner
Special: 30 Minutes or Less, Freezer-Friendly, Seasonal (Cold Weather), Vegan Meat
Tool: Oven, Stove
Ingredient: Beans, Tofu, Tomatoes
Showcase: What's Trending
Servings: 8
Calories: 230kcal
Ingredients
For the Chili:
  • 1 tablespoon(s) olive oil
  • 1 yellow onion diced
  • 4 clove(s) garlic minced
  • 2 28oz can(s) diced tomatoes
  • 1 19oz can(s) black beans (2 cups) drained and rinsed
  • 1 19oz can(s) kidney beans (2 cups) drained and rinsed
  • 1 cup(s) water (plus more if needed)
  • 2 tablespoon(s) chili powder
  • 1 tablespoon(s) cumin
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) smoked paprika
  • 1/4 - 1/2 teaspoon(s) cayenne powder
For the Tofu:
  • 2 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) olive oil
  • 1 12oz block(s) extra-firm tofu
Instructions
  • For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
  • For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
  • Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
  • Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
  • When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy. Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired.
Notes
Nutrition
Serving: 1(1/8 of the recipe) | Calories: 230kcal | Carbohydrates: 34g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 863mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1014IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan