Spiced Tofu & Black Bean Vegan Chili is loaded with plant-based protein. Poblano & jalapeño peppers make this chili very flavorful. Easy & healthy. (Oil-free & tofu-free options.)
This comforting chili warms you up in the winter months, and keeps you cool in the summer! Did you know that spicy food helps the body cool down by sweating?
Plus, it's loaded with heart healthy fats, fiber, protein, and an abundance of vitamins and minerals. Tofu adds even more protein to this bean chili, but feel free to omit as desired.
- Olive oil (optional)
- Red onion
- Poblano pepper
- Chili powder
- Ground cumin
- Diced tomatoes
- Tomato sauce
- Extra-firm tofu (optional)
- Cornstarch (optional)
- Vegetable broth (optional)
- Fresh lime juice
See recipe card for quantities.
Press the tofu, if using.
Cook the aromatics in olive oil, or vegetable broth for oil-free.
Use crumbled or cubed tofu for this Spiced Tofu & Black Bean Vegan Chili recipe.
For oil-free, bake the tofu at 400ºF for about 10 minutes, or until the chili powder is lightly toasted. Otherwise, pan-fry the tofu.
For crumbled tofu:
Toss with the crumbles with cornstarch and chili powder. Either bake or sauté the coated crumbles. (See method above.)
Mix to combine. Add the tofu, and the desired amount of vegetable broth or water. Simmer for about 3 minutes, or until warmed through.
- Black beans - instead of black beans, use pinto beans, kidney beans, or white beans to change things up
- Tofu - use 2 (15-ounce) cans beans and skip the tofu
- Tempeh - use crumbled tempeh instead of tofu
- Spice - For a less spicy version, reduce the chili powder, and skip the jalapeño. For a spicier version, do not seed the jalapeño.
- Oil-free - Skip the olive oil and use vegetable broth for cooking the aromatics. Bake the tofu.
See this Tempeh Lentil Stew with Potatoes for a non-spicy, comforting meal using crumbled tempeh.
A large heavy-duty saucepan, cast iron skillet, or Dutch oven all work great for cooking this Spiced Tofu & Black Bean Vegan Chili. However, a regular large saucepan works too.
Refrigerate any remaining chili in an airtight container for up to 4 days.
These ingredients don't stand up well to freezing if using tofu.
Large, green, and heart-shaped, poblano peppers are commonly used in Mexican cooking. As they mature, the poblano turns dark and red-brown. At this stage, they can be dried, and are referred to as ancho or mulato.
Poblano peppers are only mildly spicy.
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Spiced Tofu & Black Bean Vegan Chili
- 2 tablespoons olive oil
- 1 large red onion finely chopped
- 2 large garlic cloves minced
- 1 large poblano chili seeded and minced
- 1 small jalapeño seeded and minced
- 1 tablespoon plus 2 teaspoons chili powder
- ¾ teaspoon ground cumin
- 14 ounces diced tomatoes canned, with juice
- ½ cup tomato sauce canned
- 1 teaspoon dried oregano
- 14 ounces extra-firm tofu pressed, drained, and cut into ¾-inch pieces or crumbled
- 1 tablespoon cornstarch (optional)
- 15 ounces black beans canned, drained and rinsed
- Vegetable broth or water as needed
- 1 tablespoon freshly squeezed lime juice or to taste
- Salt and freshly ground black pepper to taste
- ¼ cup finely chopped fresh cilantro for garnish
- Cook the aromatics: Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat. Cook the onion, garlic, poblano, jalapeño, 1 tablespoon chili powder, and cumin, stirring occasionally. Cook for about 5 minutes, or until the onion is just softened.
- Add the diced tomatoes, tomato sauce, and oregano. Reduce the heat and gently simmer for 10 minutes.
- Season the tofu: Meanwhile, transfer the tofu to a medium bowl. Toss with 2 teaspoons chili powder, and cornstarch (if using), until evenly coated.
- Cook the tofu: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for about 3 minutes, or until the chili powder is lightly toasted, stirring frequently. Transfer the tofu with the chili oil to the saucepan.
- Add remaining ingredients: Stir in the black beans and simmer for 10 minutes more, partially covered. Add vegetable broth or water as desired. Add lime juice to taste. Season with salt and pepper.
- Garnish with cilantro.
- Use vegetable broth in place of olive oil for cooking the aromatics.
- Bake the tofu at 400ºF. Do not pan-fry.
- Skip the tofu and use 2 (15-ounce) cans of beans.
- Substitute 15-ounce canned beans for 1 ½ cups cooked beans.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.