Vegan Chilli

One pot, ready in 45 minutes, award-winningly delicious, packed with three types of beans, smoky spices, and a rich tomato base so deeply flavoured it will have everyone at the table fighting for the last bowl — and it is 100% plant-based. This is the vegan chilli recipe that has won first place at a chilli cook-off competing against non-vegan recipes, and once you taste it, you will understand exactly why. Hearty, thick, perfectly spiced, high in protein, fibre, and flavour, this is the kind of recipe that proves beyond any doubt that vegan food is not a compromise — it is an upgrade.

Prep Time: 10 mins  |  Cook Time: 35 mins  |  Total Time: 45 mins  |  Servings: 6–8   

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Ingredients

The Chilli:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 2 cans (400g each) diced or crushed tomatoes
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) pinto or white beans, drained and rinsed
• 1 cup (240ml) water or vegetable broth
• 400g (14 oz) extra-firm tofu, crumbled into small pieces (for a meaty, protein-rich texture)
• 2 tablespoons soy sauce or tamari
• 1 cup frozen or canned corn, drained
• 1 tablespoon brown sugar or maple syrup (balances the acidity)
• 1 tablespoon tomato paste

Spice Blend:

• 2 tablespoons chilli powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (adjust to heat preference)
• 1 teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper

Toppings (choose your favourites):

• Vegan sour cream
• Diced avocado or guacamole
• Shredded vegan cheddar cheese
• Sliced green onions
• Fresh cilantro
• Sliced pickled jalapeños
• Tortilla chips or crusty bread
• Steamed rice or cornbread

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.
2. Add the minced garlic and cook for 1 minute until very fragrant.
3. Add all of the spice blend ingredients — chilli powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Stir and cook for 1 minute, toasting the spices with the onions and garlic until deeply fragrant.
4. Add the tomato paste and stir into the spice mixture. Cook for 30 seconds.
5. Add the canned tomatoes, all three cans of drained and rinsed beans, water or broth, soy sauce, and brown sugar. Stir everything together until fully combined.
6. Crumble the tofu directly into the pot in irregular, rough pieces that mimic ground meat. Stir to distribute throughout the chilli.
7. Bring the chilli to a boil, then reduce the heat to a gentle simmer. Cover partially with a lid and cook for 25–30 minutes, stirring occasionally, until the chilli has thickened to your desired consistency.
8. In the last 5 minutes of cooking, stir in the corn.
9. Taste and adjust seasoning — more salt, more cayenne for heat, more sugar if the tomatoes are too sharp. Ladle into bowls and serve with all your favourite toppings.

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Notes

• Tofu for meat texture: The crumbled tofu is the secret that makes this chilli so satisfying and protein-packed — it blends in completely and adds a genuinely meaty bite that even committed meat-eaters appreciate. For the best results, use extra-firm tofu and crumble it into small, irregular pieces rather than fine crumbles.
• Skip the tofu: If you prefer, replace the tofu with 1 cup of dry TVP granules (rehydrated in vegetable broth before adding), one packet of Beyond or Impossible ground meat, or simply an extra can of beans.
• Depth of flavour tips: For a deeper, smokier, more complex chilli, stir in 1–2 chipotle peppers in adobo sauce (finely chopped), 1 teaspoon of vegan Worcestershire sauce, or a small piece of dark vegan chocolate (1 square) in the last 10 minutes of cooking.
• Thicker chilli: If you prefer a thicker consistency, use an immersion blender to pulse about ¼ of the chilli directly in the pot. This thickens the base beautifully without losing the chunky texture.
• Storage: Refrigerate for up to 5 days. Freeze in portion-sized containers for up to 4 months. This chilli tastes significantly better the next day as the flavours deepen and meld together overnight.

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