This rich and delicious tofu chili is packed with flavour and plant-based protein! It's smoky, saucy and so hearty. If you are in need of a comforting vegan dinner, this vegan chili recipe is for you!
Table of Contents
This black bean and tofu chili is a favourite here at Vegan on Board! Tofu haters and vegan newbies have been surprised and impressed with how good it tastes.
We've previously whipped up a fabulous quick and pantry-friendly vegan chili, perfect for our campervan trips as it didn't use refrigerated ingredients. In this new recipe, we use smoked tofu (but you can make it with regular firm tofu!), which we crumble and fry for that yummy, chewy, meaty texture.
Thanks to an array of spices and seasonings, this vegan chili (or chilli as we call it in the UK) is packed with flavour. And while the ingredients list is on the longer side, each one contributes to giving this vegan tofu chili depth and richness that keeps you coming back for more!
This Tofu & Black Bean Chili Recipe is:
- Hearty
- Protein-rich (Around 23g per serving)
- Cozy
- Comforting
- Warmly spiced
Ingredient tips
Here’s everything you need to make this delicious tofu chili:
Tofu: For the best taste, we highly recommend using smoked tofu if you can get it. It adds a really delicious dimension with its woody/smoky notes. If you can't get smoked tofu, then use smoked paprika, or add a dash of liquid smoke.
Make sure to use extra firm tofu (and not silken tofu). If your tofu is only firm, you can use a tofu press or wrap in paper towels and place a weight on top to remove excess moisture.
Black Beans: You can use home cooked or canned beans. Either way, drain and rinse them first. We typically use black beans, but you can use other varieties of beans too.
Chilies: Adjust the number and type based on your heat preference.
Chocolate: This secret ingredient is a great way of adding umami and depth to vegan and vegetarian chilis. I recommend dark chocolate with a 70% cocoa content. Use a small piece of dark chocolate to enrich the flavor.
Step by step pictures
Here's a visual guide on how to make this delicious tofu chili. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1: Heat olive oil over medium-high heat. Add the onion and tofu, season with salt, and fry until lightly browned (about 5 minutes).
Step 2: Add the red pepper and fry for 2 more minutes.
Step 3: Add the garlic, fresh chilies, spices, and oregano. Fry for 1 more minute.
Step 4: Add the chopped tomatoes, black beans, vegetable stock, tomato puree, soy sauce, balsamic vinegar, and maple syrup. Simmer for at least 20 minutes until the tomatoes have cooked down to your desired consistency.
Step 5: Add the chocolate, simmer for a couple more minutes, then turn off the heat.
Top Tip
For an extra depth of flavour, prepare the chili a day in advance, refrigerate and then reheat. The taste gets even better the next day as the flavours meld together!
Substitutions and variations
Spice Level: Adjust the type of chillies and the amount of cayenne to control the heat. If you really want to turn up the heat, don't remove the seeds from the fresh chilis - just add them in as well!
Beans: Swap black beans with kidney beans, pinto beans, white beans or chickpeas for variety. Mix it up even more by using two different kinds of beans.
Gluten-Free: Use GF veggie broth. Check that the soy sauce is gluten-free, or substitute it with tamari.
Veggies: Red bell pepper can easily be swapped for green bell peppers. You can also add ½ cup (80 grams) of frozen corn about 5 minutes before the end of the cooking time.
Serving
Serve your tofu chili garnished with fresh cilantro or coriander leaves, a squeeze of lime, and a dollop of vegan sour cream or yogurt. Some slice of creamy avocado and quick pickled red onion also take it to the next level!
As a side dish, white or brown rice, quinoa, bulgur wheat (our new favourite carb!), baked sweet potatoes or tortilla chips all work well.
Storage
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: This chili freezes well, so you can make a big batch and freeze portions for easy meals later. To freeze, divide the chili into freezer-friendly containers, chill and then freeze for up to 3 months. Thaw in the fridge overnight and reheat in a pan on the stove until thoroughly heated. If it gets too thick, add a splash of water.
More Tofu Recipes
I hope you loved this Tofu Chili recipe! If you’re looking for more delicious vegan tofu dishes, try these:
Satay Tofu - Thai-inspired skewers with peanut dipping sauce
Sweet Chili Tofu - Crispy tofu in a sticky, spicy and sweet sauce
Easy Tofu Chorizo - An easy and delicious Mexican-inspired recipe
📖 Recipe
Vegan Tofu Chili
Ingredients
- 4 tablespoons (60 ml) olive oil
- 1 large onion diced
- 1 block (225 g / 8 oz) smoked tofu finely crumbled
- ¼ teaspoon salt
- 1 red pepper diced or sliced
- 3 cloves garlic minced
- 1 - 2 chilies red or green, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne or hot chilli powder
- ¼ teaspoon cinnamon optional
- 1 can (400 g/ 14oz) chopped tomatoes
- 2 cans (3 cups or 480 g drained weight) black beans cooked
- 1½ cups (360 ml) vegetable broth
- 3 tablespoons (45 g) tomato paste / tomato puree
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 piece (10 g) vegan dark chocolate 70%
Instructions
- Finely crumble the smoked tofu using your hands or a fork.
- In a non-stick stockpot or deep frying pan, heat up the olive oil over medium-high heat. Add the diced onion and crumbled tofu, season with salt and fry for 5 - 10 minutes, until lightly browned.4 tablespoons (60 ml) olive oil, 1 large onion, 1 block (225 g / 8 oz) smoked tofu, ¼ teaspoon salt
- Add the sliced red pepper and fry for 2 more minutes.1 red pepper
- Add the minced garlic, finely chopped fresh chillies, all the spices and oregano. Stir and fry for 1 more minute.3 cloves garlic, 1 - 2 chilies, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon black pepper, ¼ teaspoon cayenne or hot chilli powder, ¼ teaspoon cinnamon
- Add the remaining ingredients, except the chocolate.1 can (400 g/ 14oz) chopped tomatoes, 2 cans (3 cups or 480 g drained weight) black beans, 1½ cups (360 ml) vegetable broth, 3 tablespoons (45 g) tomato paste / tomato puree, 3 tablespoons (45 ml) soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup
- Simmer for at least 20 minutes until the tomatoes have cooked down. Adjust the consistency to your liking by cooking further to thicken, or add a splash of water when the chilli gets too thick for your taste.
- Close to the end of the cooking time, add the dark chocolate, stir and let it melt. Simmer for a couple more minutes, then turn off the heat.1 piece (10 g) vegan dark chocolate
- Let the chilli rest for 10 minutes to allow the flavours to mingle for the best result.Serve with rice, tortilla chips or fresh bread, a garnish of fresh coriander and a dollop of vegan sour cream or yoghurt.
Notes
Nutrition
This information is calculated per serving and is an estimate only.
Riv says
The rating didn’t show up first go so here it is 😊
Riv says
Lovely smoky chilli with umami hints. We added 100% dark choc and left out the maple syrup as one of our group is sugar-free. Still tasted delicious and v nourishing for our team who are volunteering in Calais with Refugee Community Kitchen. Thanks for your wonderful recipes.
Sophie and Paul says
Thanks so much for your wonderful feedback Riv. It's so nice to hear that you are using our recipes to help support such an important and compassionate cause. Keep up the amazing work!