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Spiced Tofu & Black Bean Vegan Chili with sautéed bell peppers and avocado in a bowl.
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5 from 2 votes

Spiced Tofu & Black Bean Vegan Chili

Spiced Tofu & Black Bean Vegan Chili is loaded with plant-based protein. Poblanos & jalapeños make this chili very flavorful. Easy & healthy. (Oil-free & tofu-free options.)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Vegan
Servings: 3 people
Calories: 373kcal


  • 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.



For oil-free:
  • 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.


Calories: 373kcal | Carbohydrates: 46g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 1301mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1887IU | Vitamin C: 74mg | Calcium: 185mg | Iron: 8mg