The Ultimate Vegan Chili

First, you'll need to press the tofu. This will yield a better texture and the tofu will absorb lots of flavors. To do this, wrap a block of extra-firm tofu in a dish towel and place it on a rimmed plate. Add a cast-iron skillet on top (or something similar) and let it drain. Pat dry to remove excess moisture on the surface.

Now make the crumbles. Using your hands, break up the pressed tofu into ½-inch pieces. In a large bowl, whisk the tamari, liquid smoke, and garlic together. Add the tofu to the bowl of marinade and gently toss to coat.

I made the pieces a little larger than crumble-size because I was going for chicken-style meat, but you can crumble them smaller if you want a ground "meat" texture.

Heat a Large Non-Stick Pan over medium heat. Add the oil, and when it's hot, add the crumbled tofu. Cook until browned and slightly crispy on all sides, stirring occasionally. It should take about 7-9 minutes. Remove from heat and set aside.

• Heat a large pot over medium heat. Now add the oil and when it's hot, add the onions, peppers, and jalapeños. Sauté until tender and lightly browned.
• Add garlic and sauté for 30-60 seconds until fragrant.
• Now add the chili powder, cumin, oregano, and smoked paprika. Sauté 30-60 seconds until fragrant.
• Pour in the vegetable broth and give a good stir.

• Cook the chili for a minimum of 30 minutes for the best flavor. You can cook it a bit longer for a deeper flavor, but just make sure it's simmering on low and stir often to prevent burning. Add a few splashes of broth if needed, to thin it out.
• Chili has the best flavor the next day after the flavors have fully married, so it's perfect to make ahead and pop in the fridge. Reheat on medium-low and add a few splashes of broth if needed.
• If the chili tastes too acidic, add a touch more brown sugar or a splash of molasses to balance out the acidity and cook a little longer.
• Use a flavorful broth as your base instead of water for maximum taste.
• Here's a great article with 5 Pro Tips for Even Better Chili.

This Vegan Chili recipe is super flavorful as written, but if you want to go all out, here are some ideas. Only try a few of these ideas or it will be overkill. Less is more!

• Balsamic Vinegar - it will brighten the flavors and add a subtle sweet-zingy flavor. Add a few splashes at the end of cooking.
• Chipotle Peppers in Adobo Sauce - it adds rich, spicy, and smoky flavors. I would use 1-2 peppers (diced) and 1-3 tablespoons of sauce depending on how spicy you like your chili.
• Bourbon - This adds a smoky, full-bodied flavor to your chili. Add ⅓ cup right after you've cooked the vegetables and spices. Make sure to cook it down before adding additional ingredients.
• Molasses - it adds a rich, bold flavor with a touch of sweetness. 1-2 tablespoons will do the job nicely. Use this in place of any other sweetener that's in the recipe.
• Cinnamon - It boosts the warm spices and smoky flavors in the chili. Add ½-1 teaspoon with the other spices.
• Liquid Smoke - it adds a deep smoky flavor. Add 2-3 teaspoons in the last five minutes of cook time.
• Vegan Worcestershire Sauce - creates a nice depth of flavor and subtle zing. Add 2-3 teaspoons with the other liquids.

• Use 2-3 tablespoons of cornmeal for extra thickness and a heartier texture.
• Simmer longer to cook down the liquid in the recipe. This will help meld the flavors together too.
• Add another can of beans or veggies.
• Using a potato masher, gently mash up a small portion of the chili and stir.
• Let the chili sit for five minutes after cooking. It will naturally start to thicken up.

What Can I Use Instead of Tofu?

• For the meaty crumble texture, you can also use 10-12 ounces of mushrooms instead of tofu. Chop them up and add the sauce after they have fully browned in the pan (about 8-10 minutes). Add them back into the chili for the last 10 minutes of cook time.
• You can also use store-bought veggie crumbles and brown them in the pan with oil. Most likely, you won't need to add any sauce to the crumbles because they are usually seasoned well.
• If you like tempeh, you can cook it in the same way as the tofu crumbles. Just steam the entire block in broth for 10-15 minutes before crumbling. This will eliminate any bitter taste.
• You can skip the veggie crumbles altogether and just add another can of beans of your choice.

Can I Freeze It?

Yes, this vegan chili freezes nicely for 4-6 months. Make sure it's cooled before sealing it in an airtight container. You can freeze it in batches for smaller servings too.

To thaw, place chili in the fridge overnight. Heat over medium-low heat for 15-20 minutes until heated throughout. Stir often to prevent burning and add more broth to thin it out if needed.

More vegan comfort recipes to try

• Baked Vegan Mac and Cheese
• Creamy Polenta with Mushroom Ragu
• Vegan Shepherd's Pie
• Vegan Swedish Meatballs