Easy Vegan Chili Perfect For Fall (High Protein Recipe)

Ingredients

• 2 Small Onion (peeled and diced)
• 3 Garlic Clove (minced)
• 3 Carrot (peeled and diced)
• 3 Celery Stalk (chopped)
• 1 Tbsp Olive Oil (light coating for sauté)
• 200 g Firm Tofu (half a standard 400 g block, crumbled)
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 0.5 tsp Black Pepper (freshly ground)
• 2 tsp Liquid Smoke (adds smoky depth; if unavailable, increase smoked paprika by 1 tsp)
• 28 oz Fire‑Roasted Tomatoes (canned, whole or diced)
• 2 cup Water (use the empty tomato can to measure)
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Chickpeas (15 oz, drained and rinsed)
• 2 tsp Bragg's Liquid Aminos (adds umami and saltiness)
• 1 tsp Vegan Worcestershire Sauce (check label for vegan certification)

Instructions

1. Prep Vegetables

   Dice the two small onions, mince the three garlic cloves, dice the three carrots, and chop the three celery stalks.

   Time: PT10M

2. Heat Pan

   Place the large saucepan over medium heat and add 1 Tbsp olive oil, allowing it to warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Sauté Vegetables

   Add the diced onions, carrots, celery, and minced garlic to the pan. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Tofu

   Crumble the half‑block of firm tofu directly into the pan, breaking it into small pieces, and stir to combine with the vegetables.

   Time: PT2M

5. Season and Sauté

   Sprinkle 2 tsp ground cumin, 2 tsp smoked paprika, 0.5 tsp black pepper, and 2 tsp liquid smoke over the mixture. Stir and sauté for another 3 minutes, deglazing with a splash of water if needed.

   Time: PT3M

   Temperature: Medium

6. Add Tomatoes and Water

   Pour in the 28 oz can of fire‑roasted tomatoes (including their juices) and add 2 cups water measured with the empty tomato can. Stir to combine.

   Time: PT5M

   Temperature: Medium

7. Add Beans

   Stir in the drained and rinsed kidney beans, black beans, and chickpeas.

   Time: PT2M

8. Simmer

   Reduce heat to low, cover partially, and let the chili simmer for 20 minutes, stirring occasionally, until it thickens and flavors meld.

   Time: PT20M

   Temperature: Low simmer

9. Finish Seasoning

   Stir in 2 tsp Bragg's Liquid Aminos and 1 tsp vegan Worcestershire sauce. Cook for an additional 2 minutes.

   Time: PT2M

   Temperature: Low

10. Serve

    Ladle the hot chili into bowls and enjoy as is or with a side of whole‑wheat toast.

    Time: PT1M

Nutrition Facts

Calories

400

Protein

23.5g

Carbohydrates

63g

Fat

7g

Fiber

19g

Ingredient Substitutions

• Instead of Small Onion: Medium onion (use half)
• Instead of Garlic Clove: 1 tsp garlic powder
• Instead of Carrot: 1 cup diced sweet potato
• Instead of Celery Stalk: 1 cup chopped fennel
• Instead of Olive Oil: Water sauté, vegetable oil
• Instead of Firm Tofu: Tempeh, 1 cup cooked lentils
• Instead of Ground Cumin: Chili powder (1 tsp)
• Instead of Smoked Paprika: Regular paprika + a dash liquid smoke
• Instead of Black Pepper: White pepper
• Instead of Liquid Smoke: Extra smoked paprika
• Instead of Fire‑Roasted Tomatoes: Canned crushed tomatoes
• Instead of Kidney Beans: Black beans, pinto beans
• Instead of Black Beans: Kidney beans, cannellini beans
• Instead of Chickpeas: White beans, garbanzo beans
• Instead of Bragg's Liquid Aminos: Soy sauce (low sodium)
• Instead of Vegan Worcestershire Sauce: Regular Worcestershire (non‑vegan)

Equipment Needed

• Large Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Measuring Spoons
• Measuring Cups
• Can Opener
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Sauté vegetables until soft to build flavor base
• Crumble tofu thoroughly for even texture
• Deglaze pan with water if ingredients stick
• Simmer at least 20 minutes for flavor development

Chef Tips from the Video

• Use fire‑roasted tomatoes for a deeper, smoky flavor; if unavailable, add a teaspoon of smoked paprika to regular crushed tomatoes.
• Crumble tofu with your hands before adding to the pan for a finer texture.
• Measure water using the empty tomato can to capture any residual tomato flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in portion‑sized bags for up to 2 months; thaw before reheating

Room temperature: Not recommended; keep refrigerated

Make-Ahead Tips

• The chili tastes even better the next day as flavors continue to meld.
• Cool the chili completely before refrigerating or freezing to maintain texture.

Frequently Asked Questions