Vegan Chili Recipe

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 smallonion, finely chopped
• 3 clovesgarlic, minced
• 75 g (½ cup)chopped bell pepper
• 397 g (1 14-ounce can)diced tomatoes
• 240 ml (1 cup)tomato sauce
• 15 ml (1 tablespoon)tomato paste
• 5 ml (1 teaspoon)dried oregano
• 15 ml (1 tablespoon)chilli powder
• 10 ml (2 teaspoons)cumin
• 7.5 ml (1½ teaspoons)salt
• 1.25 ml (¼ teaspoon)cayenne pepper
• 2 × 397 g (2 × 14-ounce cans), drainedkidney beans
• 480 ml (2 cups)vegetable broth
• 15 ml (1 tablespoon), optionalcoconut sugar
• 240 ml (1 cup)tofu crumbles or shop-bought vegan crumbles
• 1 packtofu
• 30 ml (2 tablespoons)Bragg's liquid aminos
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)onion powder
• 2.5 ml (½ teaspoon)garlic powder

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 2 minutes. For an oil-free version, use 120 ml (½ cup) of the vegetable broth instead.

2. 2

   Add the aromatics

   Stir in the garlic and bell pepper, then cook until fragrant.

3. 3

   Add the tomatoes

   Add the diced tomatoes, tomato sauce and tomato paste, and stir to combine.

4. 4

   Season the chilli

   Add the oregano, chilli powder, cumin, salt and cayenne pepper, then stir.

5. 5

   Simmer the beans

   Stir in the kidney beans, vegetable broth and coconut sugar. Bring to a boil, then reduce the heat and simmer for 30 minutes.

6. 6

   Stir in crumbles

   Stir in the tofu crumbles and serve immediately.

7. 7

   Prepare the tray

   For the tofu crumbles, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly spray or brush it with oil. Set aside.

8. 8

   Crumble the tofu

   Drain the tofu and put it in a large bowl. Break it into crumbles with your hands, a fork or a potato masher.

9. 9

   Season the tofu

   Add the liquid aminos, smoked paprika, onion powder and garlic powder. Stir to coat the crumbled tofu.

10. 10

    Bake until crisp

    Spread the tofu on the prepared baking sheet and bake for about 25 minutes, or until golden brown and crispy.

What is vegan chilli?

Chilli is a hearty, spiced stew associated with American cooking, usually built around tomatoes, beans and chilli seasoning. This version keeps it plant-based and adds tofu crumbles for a savoury, textured topping.

Pantry-friendly ingredients make the pot straightforward to put together, while the separate baked tofu brings a crisp contrast to the soft beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 92 calories, 6g protein, 9g carbs, 4g fat.

The recipe's stated nutrition per serving is 92 kcal, with 6 g protein, 9 g carbohydrate and 4 g fat. Kidney beans and tomatoes contribute much of the carbohydrate, while tofu supplies protein and some fat; olive oil is another source of fat. Serve with a measured portion of jasmine brown rice and add vegetables alongside to balance the plate.

Building the flavour

Tomato base: diced tomatoes, tomato sauce and paste give the chilli body and a rounded tomato flavour. Stir them together before adding the seasonings.

Spice mix: oregano, chilli powder, cumin and cayenne bring the main savoury warmth. The cayenne is a small but potent addition, so measure it rather than estimating.

Getting the tofu right

Crumbling: break the drained tofu into uneven small pieces with your hands, a fork or a masher. Smaller pieces expose more surface area to the oven.

Baking: spread the seasoned tofu over the tray rather than piling it up. Bake until golden and crisp, then stir it into the chilli as directed.

The simmering stage

After bringing the beans and broth to a boil, lower the heat and simmer for 30 minutes. Keep the pot at a gentle simmer rather than a vigorous boil.

Stir occasionally so the beans and tomato base do not catch on the bottom. The recipe gives the simmer time, but does not specify a separate doneness cue.

Choosing the beans and broth

Kidney beans: drain the canned beans before adding them so the chilli's liquid is mainly controlled by the vegetable broth and tomatoes.

Broth: use the measured broth for the chilli, reserving an additional 120 ml (½ cup) only if making the oil-free substitution for cooking the onion.

Serving the chilli

The recipe suggests jasmine brown rice, which makes a substantial base for the tomato-and-bean stew. Spoon the chilli over the rice or serve the rice alongside.

A fresh green side can add contrast to the warm spices and soft texture. Add the tofu crumbles at the end to retain as much of their crispness as possible.

Recipe notes & tips

• Chop the onion and bell pepper before heating the pot so they are ready to add.
• Drain the kidney beans well before stirring them into the tomato mixture.
• Use the broth substitution for the onion if you want to make the chilli oil-free.
• Spread tofu in a single layer so it can brown in the oven.
• Bake the tofu while the chilli simmers to coordinate the two parts of the recipe.
• Add the baked crumbles just before serving for a contrast in texture.

Variations

• Adjust the heat: reduce or omit the cayenne for a milder pot.
• Use vegan crumbles: replace the homemade tofu crumbles with shop-bought vegan crumbles as listed.
• Skip the sugar: leave out the optional coconut sugar.
• Choose another pepper: use a different colour of bell pepper in place of orange.
• Serve with rice: spoon the chilli over jasmine brown rice as suggested.

Common mistakes to avoid

• Crowding the tofu: piled-up pieces brown less evenly, so spread them over the baking sheet.
• Boiling throughout: a hard boil can make the pot cook unevenly; reduce the heat after it comes to a boil.
• Adding undrained beans: excess can liquid changes the balance of the stew; drain the beans first.
• Skipping the tofu seasoning: stir the liquid aminos and spices through the crumbles so they are coated.
• Adding tofu too early: the recipe adds the crumbles at the end; stir them in just before serving.

How to store

Refrigerate leftover chilli in a covered container for up to 3 days. Store the tofu crumbles separately if you want them to stay crisper, and reheat the chilli gently in a saucepan or microwave until hot.

Frequently asked questions