The Best Vegan Chili

A great twist on the American Classic of Chili Con Carne. Replace the Carne with Tofu and voilà, it is VEGAN!!!


Olive oil 1 Tablespoon
Yellow onion 1 Large , diced
Garlic 2 Tablespoon , minced
Chili powder 1 1⁄2 Teaspoon (More To Taste)
Tofu 15 Ounce , frozen then defrosted with excess water squeezed out
Pepper red 1 , diced
Yellow pepper 1 , diced
Green pepper 1 , diced
Kidney beans 15 Ounce , drained
Black beans 15 Ounce , drained
Tomatoes 3 , diced
Canned diced tomatoes 14 1⁄2 Ounce
Tomato paste 5 Ounce
Chipotle peppers in adobo sauce 1 Tablespoon
Tomato puree 14 1⁄2 Ounce
Frozen corn 1 Cup (16 tbs)



1. Heat Olive oil in quart saucepan medium high heat.

2. Sauté onion for 2 minutes, add garlic and continue sautéing for an additional 2 minutes until slightly soft.

3. Add 1 tablespoon chili powder into onion and garlic and combine, sauté for an additional minute.

4. Crumble tofu into various size chunks saucepan and mix. Add additional 1/2 tablespoon of Chili powder.

5. Stir and cook for 3 to 5 minutes.

6. Add 3 peppers. Stir. Add kidney beans, tomatoes, and tomato paste. Mix thoroughly. Add tomato puree and stir. Add corn and stir.

7. Cover and let simmer on med low heat for 30 minutes.


8. Serve with homemade baked tortillas.


Freeze the tofu overnight. When you freeze the tofu, it changes the texture. I prefer to freeze it in the water to make the tofu even spongier to absorb the spices. It crumbles unbelievably well too.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 710Calories from Fat 66

 % Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.16 g5.8%

Trans Fat 0 g


Sodium 189.3 mg7.89%

Total Carbohydrates 127 g42.5%

Dietary Fiber 29.5 g118%

Sugars 14.3 g

Protein 41 g82%

Vitamin A 58.6% Vitamin C 196.3%

Calcium 23.9% Iron 69.5%

*Based on a 2000 Calorie diet