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!

A pot full of tofu and black bean chili garnished with cilantro.

Table of Contents

Ingredient tips
Step by step pictures
Substitutions and variations
Serving
Storage
More Tofu Recipes
📖 Recipe

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:

Ingredients: olive oil, onion, tofu, salt, red pepper, garlic, chillies, paprika, cumin, garlic powder, oregano, black pepper, cayenne pepper, cinnamon, chopped tomatoes cooked black beans, vegetable broth, tomato paster/puree, soy sauce, balsamic vinegar, maple syrup and chocolate.

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.

Sliced onions and crumbled tofu in a pot.

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).

Diced peppers, onions and tofu in a pot.

Step 2: Add the red pepper and fry for 2 more minutes.

Stirring in chilis, garlic and spices to sauteed veggies and tofu.

Step 3: Add the garlic, fresh chilies, spices, and oregano. Fry for 1 more minute.

Stirring in black beans, tomatoes and vegetable broth to a other ingredients in a pot.

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.

Adding a square of dark chocolate to a pot of tofu chili.

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.

Two bowls of black bean and tofu chili next to a wine coloured cloth.

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.

A portion of tofu chili with toppings ready to be enjoyed.

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.