Best Ever Vegan Chili Recipe

Name: Best Ever Vegan Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces firm tofu package; 1/2 cup dry red wine; 1 1/2 cups liquid reserved from the cooked red kidney beans; 4 tablespoons olive oil; 2 onions chopped; 3 garlic cloves chopped; 2 teaspoons cumin; 4 teaspoons chili powder; 1 jalapeno chopped; 1 chipotle pepper smoked, chopped; 5 1/2 ounces tomato paste; 2 cups chopped tomatoes; 2 bay leaves; 2 cups brown lentils cooked; 3 1/2 cups red kidney beans cooked; 1 zucchini large, diced; 4 cups water; 1 tablespoon salt

Servings: persons

10 ounces firm tofu package
1/2 cup dry red wine
1 1/2 cups liquid reserved from the cooked red kidney beans
4 tablespoons olive oil
2 onions chopped
3 garlic cloves chopped
2 teaspoons cumin
4 teaspoons chili powder
1 jalapeno chopped
1 chipotle pepper smoked, chopped
5 1/2 ounces tomato paste
2 cups chopped tomatoes
2 bay leaves
2 cups brown lentils cooked
3 1/2 cups red kidney beans cooked
1 zucchini large, diced
4 cups water
1 tablespoon salt

1
The night before, wash and soak the red kidney beans.
2
Cook the beans which have soaked overnight in unsalted water (very important not to add the salt as it will slow the cooking process).
3
Use enough water (about 8 cups) to cook the beans. This should give you enough liquid when cooled to soak the tofu (1 1/2 cup), and enough reserved liquid needed to cook the chili.
4
In a bowl crumble the tofu into small pieces to resemble coarsely ground beef.
5
Pour in the red wine and 1 1/2 cup of the liquid from the boiled beans. Allow to marinate approx 30-40 minutes. This will give the tofu some colour and flavour.
6
In a large Dutch oven heat 4 tablespoons of olive oil
7
Add the onions. Cook for 4 minutes to allow to brown.
8
Add the garlic, continue to cook for an additional minute.
9
Stir in the cumin, jalapeno, chipotle and tomato paste.
10
Add the chopped tomatoes, the red kidney beans, lentils, bay leaves and zucchini.
11
Pour in the tofu and marinade, plus the 3-4 cups of reserved liquid and bring to a boil.
12
Allow to simmer for 35-45minutes to allow the flavours to absorb and the chili to thicken.
13
Add the salt near the end of the cooking process.

707

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 ounces firm tofu package, 1/2 cup dry red wine, 1 1/2 cups liquid reserved from the cooked red kidney beans, 4 tablespoons olive oil, and more.

Yes, Best Ever Vegan Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Ever Vegan Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions