Vegan Chili Recipe

For years I avoided preparing Vegan Chili Recipe because I didn’t like store-bought chili powder, I found them too strong in flavor and the inconsistency it tastes. No two chili powder blends are the same. So for a consistent flavor of your chili, I highly recommend that you make your own blend and adjust it according to your taste. Recently, I prepared my own Homemade Chili Powder I finally get to make a mild version that I really love. 

This meatless chili is perfect to eat during the cold wintry nights, it is comfort in a bowl. It is also delicious served with  Gluten-Free Vegan Cornbread. The weather is changing here in Florida, the nights are cooler and the leaves are slowly changing colors. It is time to whip out your soup pots and whip up this incredibly delicious chili.

close up view of vegan chili in a white bowl

My son Daevyd made a request for it two days in a row. It is healthy, vegan, gluten-free, high in protein. I believe that my readers will love the fact that this recipe uses pantry staples like a canned kidney bean, tomatoes, dried spices, and herbs.

More than likely you have ingredients for this one-pot chili in your pantry so you don’t have to make an unnecessary trip to the supermarket. It will taste fresh and no one will ever know it.

Canned vegetables are processed at the peak of their ripeness, they are full of nutrients. Canned tomatoes are an excellent source of lycopene. We all know that during the winter months, certain fruits and vegetables like tomatoes, just don’t taste as good, they lack the flavor of sun-ripened fruits and vegetables. 

Make sure to purchase canned vegetables in BPA free cans or cartons. low sodium or salt-free’ canned products are better, also preservative-free ones are the best. 

I also used a homemade tofu crumbles, one like my Cajun Tofu Crumbles but with more meaty flavor. You can substitute with storebought meat-free crumbles.

Ingredients For Vegan Chilli

  • Olive oil – you can substitute with oils like grapeseed, coconut, avocado. If you are oil-free then saute vegetables with vegetable broth or water.
  • Onion – I love to add lots of onion, so I used a whole medium onion chopped finely for more flavor. 
  • Garlic – For a boost in flavor, you can add more than 3 cloves if you are a garlic lover.
  • Bell Pepper – I love to use ripe bell pepper because it easier to digest but you can use whichever you prefer.
  • Tomatoes – I used a combination of canned diced tomatoes, tomato sauce, tomato paste. 
  • Dried Oregano, Chili Powder, Cumin, Salt, Cayenne – This perfect combination of spices. 
  • Kidney Beans – you can substitute one of the can of kidney beans with black beans, lentils, or pinto beans. By the way, if you want to use homemade cooked kidney beans, you can soak and cook about 1 cup dried kidney beans. 
  • Vegetable Broth – you can use homemade vegetable broth or storebought vegetable broth.
  • Coconut Sugar – depending on your tomato sauce added to your chili, the coconut sugar will cut the acidity and balance out the flavor of your chili.
  • Tofu Crumbles- make my homemade tofu crumbles (recipe below) or use store-bought vegan crumbles.

How To Make It?

  1. Heat oil in a large pot over medium-high heat. Add onion and cook until soft, about 2 minutes. 
  2. Stir in garlic, bell pepper, and cook until fragrant. 
  3. Add diced tomato, tomato sauce, tomato paste, and stir. 
  4. Add oregano, chili powder, cumin, salt, pepper, and stir.
  5. Stir in kidney beans, vegetable broth, coconut sugar and bring to a boil. Reduce heat to simmer for 30 minutes. 
  6. Stir in tofu crumbles and serve immediately.

What To Serve It With?

  1. Guacamole
  2. Vegan Sour Cream
  3. Vegan Cheese Shreds

Chef’s Tips:

  1. Chili will taste better the following day as the flavors meld.
  2. Adjust the spices according to taste, you can add more cumin, cayenne pepper, or oregano. 

How Long Will Chili Last?

Chili will last for about 5 days in the refrigerator, place in a container with a tight-fitting lid.

Can Chili Be Frozen?

Yes, you can freeze chili, place cooled chili in a freezer-safe container, and freeze for about 2 months.

Other Recipes With Kidney Beans To Make

  1. Vegan Jamaican Stew Peas
  2. Jamaican Rice And Peas
  3. Vegan Kidney Bean Curry
  4. Instant Pot Jamaican Rice And Peas

Overlay chili

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Overlay vegan chili in a white bowl garnished with a dollop of vegan sour cream, cheese shreds, tomato, green onion, cilantro, lime slice

Vegan Chili Recipe

Enjoy Vegan Chili Recipe that is so easy to prepare, filled with flavor and hearty. It is made with basic pantry staples that you have in your kitchen. Serve this chili with Jasmine Brown Rice.
5 from 3 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: American
Keyword: vegan chili recipe
Prep Time: 35 minutes
Cook Time: 35 minutes
Servings: 8 servings
Calories: 92kcal



  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup bell pepper chopped ( I use orange)
  • 1 14-ounce can diced tomatoes
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Cayenne pepper
  • 2 14-ounce can kidney beans, drained
  • 2 cups vegetable broth
  • 1 tablespoon coconut sugar (optional)
  • 1 cup tofu crumbles or store bought vegan crumbles.

Tofu Crumbles

  • 1 pack tofu
  • 2 tablespoons Bragg’s liquid aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder


  • Heat oil in a large pot over medium-high heat. Add onion and cook until soft, about 2 minutes. (Use 1/2 cup vegetable broth for an oil-free version).
  • Stir in garlic and bell pepper, and cook until fragrant.
  • Add diced tomato, tomato sauce, and tomato paste, and stir.
  • Add oregano, chili powder, cumin, salt, and pepper, and stir.
  • Stir in kidney beans, vegetable broth, and coconut sugar and bring to a boil. Reduce heat to simmer for 30 minutes.
  • Stir in tofu crumbles and serve immediately.

For The Tofu Crumbles

  • Preheat oven 400 degrees F. Line baking sheet with parchment paper and lightly spray or brush with oil. Set aside.
  • Drain tofu and place into a large bowl, using your hands, a fork or a potato masher. Crumble tofu.
  • Add Braggs Liquid Aminos, smoked paprika, onion powder, garlic powder, stir to coat the mashed tofu.
  • Spread tofu on the prepared baking sheet and bake for about 25 minutes or until golden brown and crispy.


Calories: 92kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1037IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 2mg

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    1. Shaniqua, I’m so happy you enjoyed it. Thank you very much for sharing your feedback.

  1. 5 stars
    I am currently simmering this chili recipe on a very cold, wintery day. Smells so good, I cannot wait to enjoy it! I truly enjoy recreating many of your recipes in my kitchen, Mrs. Blackwell! Please keep them coming!

  2. Hi Sonya, I’m wondering if you think the tofu crumbles would do okay in a crockpot? I’m working a 12 at the clinic this week for New Year’s Eve and would love to take this in for my staff.

    1. Heather, I would Keep the tofu crumbles in a ziplock bag in the staff’s fridge, add it to the chili about 15 minutes before you are ready to serve, make sure it is properly heated through. Otherwise, your chili might get too thick.

  3. 5 stars
    Hi Michelle I’m glad I ran across your recipe sounds delicious I’m trying to choice better eating habits due to my health trying to make better choices it’s not easy but I take it one day at a time

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