Vegan Tofu Chili with Beans 

Every Sunday, I reach for my Dutch oven and make a pot of warm, comforting tofu chili. It’s thick, bold, and packed with flavor, exactly what I want when I need something hearty and satisfying. And let’s be real: there’s nothing better than pairing it with a warm, fluffy no-yeast flatbread or a slice of sweet cornbread.

This tofu chili recipe is made with affordable pantry ingredients and a block of tofu for plant-based protein and a “meaty” texture. It’s my go-to when I’m craving a nostalgic bowl of chili that reminds me of the kind I used to eat back in my meat-eating days.

To mimic those savory, slow-simmered flavors, I lean on Edward & Sons Not-Beef Bouillon Cubes. They bring a rich umami depth without the salt overload. If you’ve been looking for a vegan chili with tofu that’s cozy, flavorful, and filling, you’ve found it.

Jump to:

• Why You’ll Love This
• Ingredients & Substitutions
• Step-By-Step Recipe
• How to Make No-Beef Broth 
• What Kind of Tofu to Use
• Tips for the Best Tofu Chili
• What to Serve With Tofu Chili with Beans
• How to Store Tofu Chili
• Tofu Chili FAQs
• More Recipes with Tofu
• Vegetarian Tofu Bean Chili

Why You’ll Love This

1. It’s hearty and satisfying. With beans, tofu, and veggies in every bite, this tofu chili is full of fiber and protein.
2. Pantry-friendly and affordable. Most of the ingredients in this tofu bean chili are likely already in your pantry. No need to hunt for fancy ingredients. It’s simple, accessible, and budget-conscious.
3. Meal-prep and freezer-friendly. This vegetarian chili recipe holds up well in the fridge or freezer. Make a big pot on Sunday and enjoy it all week long for quick lunches or no-fuss dinners.

Ingredients & Substitutions

• Super-firm, extra-firm, or firm tofu: Tofu adds a dense, satisfying texture to the chili and soaks up the surrounding flavors.
• Reduced-sodium soy sauce: Soy sauce seasons the tofu and brings out its savory qualities. The reduced-sodium version helps control the saltiness of the overall dish. You can substitute it with tamari for a gluten-free option or coconut aminos for a slightly sweeter profile.
• Nutritional yeast: This adds a subtle, cheesy flavor while boosting the umami richness of the tofu. It’s optional, but I highly recommend keeping it in.
• Olive oil: Used to sauté the vegetables and crisp up the tofu. Olive oil adds a bit of richness and helps develop flavor. Feel free to swap in any neutral oil like avocado, canola, or vegetable oil if you prefer.
• Onion: Onions form the aromatic base of the chili and add a slight sweetness as they cook down. Any kind of onion: yellow, white, or even red, will work here depending on what you have.
• Green bell pepper: Adds a fresh, grassy flavor and light crunch. You can swap with red, orange, or yellow bell pepper for a slightly sweeter taste and more color variety.
• Carrots: Carrots bring a subtle sweetness and earthy flavor that balances the spice in the chili. Chop them small for even cooking. You can also use diced sweet potato if you're out of carrots.
• Garlic: Garlic boosts the overall flavor and adds a sharp, aromatic note that ties the ingredients together. Use fresh for the best flavor, but pre-minced garlic or garlic powder can work in a pinch.
• Chili powder: This is the backbone of any good chili. It adds warmth, color, and complexity. If you’re sensitive to heat, you can reduce the amount or mix it with mild paprika.
• Smoked paprika: Smoked paprika gives this tofu chili recipe a bold, smoky edge that makes it feel like it’s been simmering all day. Regular paprika won’t give you the same effect, but it’s a fine backup.
• Ground cumin: Cumin adds an earthy, slightly nutty flavor that’s essential in chili. If you love cumin, feel free to add an extra pinch for more depth.
• Ground cinnamon: Just a little bit of cinnamon balances out the smoky and spicy flavors with warmth and sweetness. Don’t overdo it. Less is more here.
• Salt & pepper: Add gradually and taste as you go, especially depending on how salty your broth or soy sauce is. Seasoning as you build layers of flavor is key.
• Kidney beans: These are classic chili beans -meaty, firm, and flavorful. If you don’t have them, pinto beans make a great substitute.
• Black beans: Black beans add creaminess and a different texture that contrasts nicely with the kidney beans. You can use two cans of the same bean if that’s what you have.
• Tomato sauce: Tomato sauce creates the chili’s base and adds a rich, tangy backbone to the dish. Crushed tomatoes or diced tomatoes (blended) can be used if needed.
• Tomato paste: Concentrated and bold, tomato paste intensifies the tomato flavor. If you’re out, you can skip it, but the chili won’t be quite as rich.
• Not-beef broth: Edward & Sons Not-Beef Bouillon creates a savory, umami-packed broth that mimics traditional beef-based chili. Vegetable broth or even just water will work, but the flavor will be milder.
• Bay leaves (optional): Bay leaves add subtle herbal undertones. You can leave them out if you don’t have any. They’re a nice touch, but not essential.
• Frozen corn: Corn adds pops of sweetness and color, balancing the bold, smoky chili flavors. You can use fresh corn if it’s in season or canned (drained) in a pinch.

Step-By-Step Recipe

1. Cook the tofu. In a non-stick pan over high heat, add a touch of oil. Crumble the tofu directly into the pan, then stir in the soy sauce and nutritional yeast. Sauté for a few minutes until the tofu develops golden, crispy edges. Set aside.
2. Sauté the vegetables. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and carrots, and cook for about 10 minutes until tender. Add the garlic and cook for 1 or 2 more minutes until fragrant.
3. Build the chili. Stir in the chili powder, smoked paprika, cumin, cinnamon, salt, and pepper. Add the drained beans, tomato sauce, tomato paste, and broth. Stir well and bring to a boil. Lower the heat to a simmer and add the bay leaves if using. Add the cooked tofu and corn. Cover and simmer for 20 minutes. For a thicker texture, simmer uncovered for 5 extra minutes or stir in a bit of flour to thicken.

How to Make No-Beef Broth 

To make a quick and flavorful vegan “beef” broth, all you need is one Edward & Sons Not-Beef Bouillon Cube and two cups of hot water. There are a few easy ways to prepare it, depending on what’s available in your kitchen. 

On the stovetop, bring two cups of water to a boil in a small pot, then add the bouillon cube and stir until fully dissolved. If you prefer the microwave, heat the water in a microwave-safe container for about two minutes, then drop in the cube and whisk until it dissolves. 

Another option is to use an electric kettle to heat the water, pour it into a heat-safe bowl or mug, and stir in the bouillon cube until it’s completely dissolved. All methods work well, so go with whatever fits your routine best.

What Kind of Tofu to Use

I like using super-firm tofu because it doesn’t need pressing and has a great, chewy texture that holds up well in chili. It’s convenient, hearty, and adds the perfect bite without any extra prep.

If you're using firm or extra-firm tofu, make sure to drain and press it beforehand to remove excess water. This helps it crisp up better and absorb more flavor.

Avoid silken tofu for this recipe. It’s too soft and delicate to give you that satisfying, “meaty” texture we’re going for.

Tips for the Best Tofu Chili

1. Use the right tofu. Super-firm tofu gives the best texture. it’s chewy, dense, and doesn’t fall apart in the chili. If you only have firm tofu, make sure to press out as much water as possible before cooking. This helps it brown better and soak up more flavor.
2. Brown the tofu before adding it. Don’t skip this step. Browning tofu in a pan adds depth and texture. It gives those crispy edges that mimic meatiness and hold up better when simmered in broth.
3. Prep your ingredients ahead. Chop your veggies and measure out your spices before turning on the heat. This makes the cooking process smoother and faster, especially helpful on a busy weeknight.
4. Taste and adjust seasoning as you go. The saltiness will vary depending on the broth and soy sauce you use. Start with less salt and add more later. Give it a taste once everything has simmered together and tweak as needed.
5. Simmer longer for deeper flavor. While 20 minutes is the minimum, letting your tofu bean chili simmer a little longer will allow the flavors to meld even more. If you have time, give it an extra 10–15 minutes.

What to Serve With Tofu Chili with Beans

This tofu chili with beans is satisfying on its own, but it’s even better with a hearty, carb-based side. My personal favorite is sweet cornbread. It’s tender, slightly sweet, and perfect for soaking up every last drop of chili. You can also serve it with a scoop of warm rice or some crispy, oven-baked potato wedges.

Want something snacky? Pile the chili onto nachos or serve it with tortilla chips on the side. For a comforting dinner, garlic mashed potatoes or even roasted sweet potatoes make great pairings. And if you want to keep things light, serve it with steamed vegetables or a fresh cucumber salad.

Top your chili with sliced avocado, fresh cilantro, vegan cheese, or a dollop of vegan sour cream. It’s all about making it your own.

How to Store Tofu Chili

Let your tofu chili cool for about 20 minutes before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. It actually tastes even better the next day after the flavors have had time to develop. 

For longer storage, freeze in a freezer-safe container or reusable silicone bag. Reheat on the stove or in the microwave until hot.

Tofu Chili FAQs

More Recipes with Tofu

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