The Best Vegan Chili Ever
So much better than your average vegetarian chili! The secret ingredient takes it to the next level. Easy to prepare and everyone (vegan or not) will love it.
So much better than your average vegetarian chili! The secret ingredient takes it to the next level. Easy to prepare and everyone (vegan or not) will love it.
- 1 teaspoon salt
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1 tablespoon cumin
- 4 cloves garlic (minced)
- 1 yellow onion (diced)
- 2 28 oz can diced tomatoes
- 1 19 oz can black beans (2 cups) ( drained and rinsed)
- 1 19 oz can kidney beans (2 cups) (drained and rinsed)
- 1 cup water ((plus more if needed))
- 1/4 - 1/2 teaspoon cayenne powder
- 1 350g block extra-firm tofu
- Carbohydrate 9.27549208945414 g
- Cholesterol 0 mg
- Fat 1.37936354266576 g
- Fiber 1.96892710066877 g
- Protein 2.67169437698427 g
- Saturated Fat 0.193949979303921 g
- Serving Size 1 1 Serving (57g)
- Sodium 16.1962916922423 mg
- Sugar 7.30656498878536 g
- Trans Fat 0.153854666818082 g
- Calories 54 calories
Step-by-step
- For the Chili: Add the olive oil to a large pot and heat over medium-high heat.
- Add in the onion and garlic and sauté until the onion is translucent and just begins to brown.
- Add in the tomatoes, beans, water, and all of the spices.
- Bring to a boil and reduce to simmer and continue to simmer for 1 hour.
- If the chili gets too thick, just splash in more water to reach desired consistency.
- For the Tofu: In the meantime, preheat your oven to 350F (180C).
- Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, soy sauce, and olive oil together in a large bowl.
- Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl.
- Do this with all of the tofu until you have a large bowl of crumbles.
- Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
- Spread the tofu mixture evenly over the pan.
- Bake for about 45 mins, stopping to stir the tofu every now and then.
- Keep a close eye on it towards the end so that it doesn't burn.
- You want the tofu to be nice and browned.
- The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
- When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes.
- This will allow the tofu to absorb the sauce and get gloriously chewy.
- Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired.
The Evolution from Stew to Bowl
Historically, chili con carne emerged from nineteenth-century frontier culture in San Antonio, Texas, blending dried chili pods, meat, and cumin into a thick, portable stew. Modern adaptations substitute traditional beef with legumes and soy-derived umami enhancers to mimic the savory depth of long-simmered meats. Beans supply structural integrity and complex carbohydrates, while aromatics like yellow onion and garlic build a foundational flavor base during initial sautéing at medium-high heat.Building Umami Without Meat
Maillard reactions and glutamates drive savory flavor perception in absence of animal proteins. Soy sauce contributes free glutamates, whereas nutritional yeast adds a distinct, cheesy savoriness. Baking extra-firm tofu at 350 degrees Fahrenheit for 45 minutes dehydrates the soybean curds, creating a porous matrix that absorbs surrounding liquids. Stirring these baked crumbles into the simmering pot during the final 5 minutes prevents complete dissolution while maximizing moisture uptake.Controlling Viscosity and Texture
Starch gelatinization dictates whether a chili eats like a soup or a cohesive stew. Simmering the tomato and bean base for 1 full hour breaks down cellular walls in the canned tomatoes, releasing natural pectin that thickens the liquid without requiring flour or cornstarch. Adding water incrementally prevents scorching if evaporation proceeds too rapidly. Pair the finished bowls with raw, diced red onions or pickled jalapeños; the sharp, acetic acid cuts through the rich, heavy starches of the beans and tofu.
