I have to be honest. Although I am a Texas girl, I am not the biggest chili fan. When I was younger, I loved chili dogs but as I’ve gotten older, I have found it difficult to enjoy eating chili because it is quickly followed by a bloated tired feeling that we all know as the itis. Since embarking on my health journey, I have created an easy, quick, and vegan chili recipe that I keep in my back pocket for days when I just need some comfort food. Think about it. When can you ever find a recipe that is all three: easy, quick AND vegan? Yeah, I can’t think of many others that fit the criteria.
Why This Easy Vegan Chili Recipe?
Last year, I posted an IG story showing the tofu chili I make from time to time and received a DM asking for the recipe. Guys, I promise to get better at providing a recipe with my IG story so I don’t flaunt the delicious treats and leave you wanting without a recipe to enjoy yourselves.
I personally recommend eating this with some cornbread or unsalted crackers. For me, nothing beats a little carb in my dinner and I can’t think of a better pair than cornbread and chili.
I hope you all enjoy this recipe and enjoy a healthier version of chili featuring super firm tofu and whatever beans you have in the pantry. Really! You don’t have to be picky. I always put whichever beans I have on hand in the recipe and I don’t worry about the selection. I’ve never been led astray.
If you try this recipe, be sure to share it with me on instagram or via email. I love to see that we’re on this journey toward wholesome living together.
Be sure to check out more real food recipes that I’ve shared here for you.
- 1 block (14oz) firm tofu, drained and crumbled
- 1 tbsp olive oil
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp smoked paprika
- 1 onion, diced small
- 1 bell pepper chopped (any color), any variety
- 2 cloves garlic minced
- 1 medium carrot finely chopped (optional for extra veggie boost)
- 1 can (15 oz) black beans drained, rinsed
- 1 can (15oz) kidney beans drained, rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup tomato sauce plain or seasoned
- 1/2 cup vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- salt & pepper to taste
Heat olive oil in a large pot over medium heat. Add crumbled tofu, soy sauce, and smoked paprika. Cook for 5–7 minutes until lightly browned and slightly crispy. Remove tofu and set aside.
In the same pot, add a touch more oil if needed. Sauté onion, bell pepper, and carrot for 5 minutes until softened. Add garlic and cook for another 1–2 minutes.
Return tofu to the pot. Add beans, diced tomatoes (with juices), tomato sauce, broth, and all seasonings. Stir to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally. Adjust thickness with more broth if needed.
Taste and adjust seasoning. Serve hot with avocado, lime, cilantro, or tortilla chips if desired.
