The Best Vegan Chili Ever!!!
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based chili that wins awards against meat versions, built on black beans, kidney beans, and tofu with warm spices like chili powder, cumin, and smoked paprika. It's packed with protein and fiber from beans, hearty enough to satisfy, and freezes beautifully. Perfect for game day or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 4 cloves garlic (minced or pressed)
- 2 cans (28 oz/796 ml each) diced tomatoes ((6 1/2 cups))
- 1 can (19 oz/ 540 ml) black beans (drained and rinsed (or 2 cups cooked beans))
- 1 can (19 oz/ 540 ml) kidney beans (drained and rinsed (or 2 cups cooked beans))
- 1 cup water ((plus more if needed))
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/4 - 1/2 teaspoon cayenne powder ((optional for spice))
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce ((gluten-free if preferred))
- 1 block (12 oz/ 350 g) extra-firm tofu (drained (no need to press it))
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1000mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 911mg
- Calcium
- 270mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1000MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.