Vegan Chili with Tofu (Slow Cooker)

The slow cooker vegan chili is made with tofu meat, kidney beans, pinto beans, crushed tomatoes, and a variety of spices for a flavorful plant-based meal. The chili was inspired by my recipe for tofu meat crumbles but with fewer spices.  The tofu is crumbled, seasoned, then cooked in an oven to dry out.  The tofu meat gives the plant-based chili a hearty texture.  

The vegan chili is an easy recipe that can be made in a slow cooker or on the stovetop. The chili can even be made ahead of time for meal prep or frozen for later. For more vegan chili recipes try slow cooker plant-based quinoa chili or instant pot vegan chili with red lentils.

Recipe features

• Slow cooker and stovetop instructions!
• It’s an easy recipe that is vegan, plant-based, and oil-free!
• Great for meal prep!
• Filling and flavorful!
• Made with tofu meat crumbles for a hearty texture!

Ingredient notes and substitutions

The easy slow cooker vegan chili recipe uses simple ingredients, but please see the recipe card below for a full list and the exact measurements.

Onion, garlic, and jalapeño - Use a yellow, white, or red onion for the recipe.  To reduce the heat, remove the seeds and ribs from the jalapeño.

Red bell peppers - They add a subtle sweetness and bulk up the chili by adding veggies.

Crushed tomatoes - Two cans (28 ounces each) of crushed tomatoes are needed for the tofu chili recipe.  I add 2 teaspoons of maple syrup to help balance the acidity.  When I tested with two cans (28 ounces each) of fire-roasted crushed tomatoes I didn’t feel it needed the maple syrup.  

Kidney beans and pinto beans - Can be substituted with other types of beans, try black beans or even chickpeas.

Chili powder, ground cumin, smoked paprika, and oregano - They are all used to give the chili flavor.  I use a mild chili powder; which is a spice blend, not cayenne pepper or chili flakes.  Use a chili powder that you enjoy the flavor of since it’s the predominant flavor.

Maple syrup - This helps to balance the acidity but can be skipped if you use fire-roasted crushed tomatoes.

Tofu - Super firm tofu doesn’t need to be pressed, which is our go-to.  As a substitute, extra firm can be used but it needs to be pressed before making the tofu crumbles.  Check out this recipe for tofu meat for more helpful tips on using extra firm instead of super firm tofu.

Tips

• You can sauté the onions and garlic before adding them to the slow cooker.
• Our household prefers thick chili, but if you don’t, add a little water to thin it out.
• For more heat try adding cayenne pepper, use two jalapeños peppers, or add your favorite hot sauce.
• You’ll need about 1 cup of water for the stovetop method.
• Slow cookers can vary in temperature, so keep that in mind for the time the chili needs to cook. 

How to make vegan chili with tofu

Slow cooker method:

Add everything except the tofu crumbles to a slow cooker and stir to combine.

Cook on low for 6 hours or high for 4 hours.  For the last hour of cooking, start to prepare the tofu meat crumbles.  When the tofu is done, add it to the chili for the last 10-15 minutes of cooking.  When the chili is done, taste and adjust for seasonings.

Stovetop method:

Preheat a Dutch oven or a large pot over medium heat.  Add oil if using or have water nearby if cooking oil-free.  Add the onions and cook until translucent.  For oil-free cooking, if the ingredients start to stick add a splash of water to deglaze the pan and prevent burning.

Then add the red bell peppers and jalapeños.  Cook until the peppers have softened, about 7-10 minutes. Add the garlic, chili powder, cumin, oregano, and smoked paprika then cook for about 1 minute. 

Next, add 1 cup of water and deglaze, use a wooden spoon to scrape off the cooked-on bits.

Add the crushed tomatoes, beans, tomato paste, maple syrup, and salt to the pot.  Bring to a boil, then lower to a simmer for 1 hour.  Keep covered, stir occasionally, and make sure nothing is sticking to the bottom of the pot.  If it becomes too thick, add more water to thin out.

While the chili is cooking, prepare the tofu crumbles.  When the tofu is done, add it to the chili for the last 10-15 minutes of cooking.  When the chili is done, taste and adjust for seasonings.

Tofu crumbles:

Preheat the oven to 375 F and line a baking tray with a silicone mat or parchment paper.

Crumble the tofu into small pieces into a bowl, then stir in the tamari, nutritional yeast, and chili powder.  Stir well to coat the tofu.

Spread the tofu evenly on the prepared tray and cook for 30 minutes, stirring halfway through.  The tofu crumbles will have browned but not be completely dried out.  If you use parchment paper instead of a silicone mat, it may take a few minutes longer.

Stir the tofu crumbles into the chili 10-15 minutes before the chili is done cooking.

Toppings

Enjoy the tofu chili as is or add your favorite toppings.

• Vegan cashew lime crema or vegan sour cream
• Vegan avocado lime crema
• Sliced avocado
• Chopped white or red onions
• Fresh chopped cilantro
• Sliced fresh jalapeño peppers
• Fresh lime juice
• Your favorite hot sauce
• Spicy pickled red onions or quick pickled white onions

Storage

Storage - Store in an airtight container for about 4-5 days in the refrigerator.  It can also be frozen in an airtight freezer-safe container for about 2-3 months.  

Reheat- Thaw then warm through in the microwave or the stovetop.  If it becomes too thick on the stovetop, add a splash of water. 

Frequently asked questions

Related recipes

• Vegan potato soup with white beans
• Vegan fajita bowl

I hope you enjoy the tofu vegetarian chili recipe!  If you did feel free to rate it and leave a comment.