This chili is for people who want dinner to be rich, bold, and genuinely satisfying—no meat required. It’s thick, smoky, and loaded with hearty beans, lentils, and crumbled tofu for a big boost of plant protein. The spices are warm and layered, the texture is chunky and comforting, and it tastes even better the next day.

You’ll get the same “stick-to-your-ribs” feeling as classic chili, with a cleaner, lighter finish. It’s perfect for meal prep, game day, or any night you want something cozy and nourishing.

What Makes This Recipe So Good

High protein without meat: A combo of black beans, kidney beans, red lentils, and crumbled tofu packs serious protein in every bowl.
Big, bold flavor: Chili powder, smoked paprika, cumin, and chipotle bring smoky depth and satisfying heat.
Thick and hearty: Red lentils break down as they cook, giving the chili a rich, stew-like texture.
Budget-friendly and easy: Mostly pantry staples, simple steps, and minimal chopping.
Meal-prep superstar: Tastes better the next day and freezes like a dream.
Flexible: Adjust the spice, switch up the beans, or toss in veggies you have on hand.

Close-up detail of high protein vegan Chili

Ingredients

2 tablespoons olive oil (or avocado oil)
1 large yellow onion, diced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional for heat)
4 cloves garlic, minced
1 tablespoon tomato paste
1 block (14 oz) extra-firm tofu, pressed and crumbled
1 cup dry red lentils, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 cups low-sodium vegetable broth (plus more as needed)
2 teaspoons ground cumin
2–3 tablespoons chili powder (to taste)
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground coriander (optional, for brightness)
1 teaspoon chipotle chili powder or 1 chipotle in adobo, minced (optional, for smoky heat)
1 teaspoon cocoa powder (unsweetened)
1 tablespoon soy sauce or tamari
1 teaspoon maple syrup (balances acidity)
Salt and black pepper to taste
Juice of 1/2 lime
Fresh cilantro, chopped (for garnish)
Optional toppings: diced avocado, vegan sour cream or yogurt, sliced green onions, crushed tortilla chips

How To Make This High Protein Vegan Chili

Prep the tofu: Press the tofu for 10–15 minutes to remove excess moisture. Crumble it into bite-sized pieces that resemble cooked ground meat.
Sauté the aromatics: Warm the oil in a large pot over medium heat.
Add onion, bell pepper, and jalapeño. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add garlic and tomato paste: Stir in the garlic and tomato paste. Cook for 1–2 minutes until the tomato paste darkens slightly and smells sweet and toasty.
Brown the tofu: Add the crumbled tofu to the pot.
Season with a pinch of salt and pepper. Cook for 4–5 minutes, stirring occasionally, to lightly brown the edges.
Bloom the spices: Add cumin, chili powder, smoked paprika, oregano, coriander, and chipotle. Stir for 30–60 seconds to bloom the spices and deepen their flavor.
Build the base: Add crushed tomatoes, vegetable broth, red lentils, black beans, and kidney beans.
Stir in cocoa powder, soy sauce, and maple syrup. Bring to a gentle boil.
Simmer: Reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring every 5 minutes. Add a splash of broth if it gets too thick.
The lentils should soften and thicken the chili.
Finish and balance: Stir in the lime juice. Taste and adjust salt, pepper, and heat. Add more chili powder or a pinch of chipotle if you want extra kick.
Serve: Ladle into bowls and top with cilantro, avocado, vegan sour cream, or crunchy tortilla chips.
Serve with cornbread, rice, or a baked potato if you like.

Tasty top view of high protein vegan Chili

Storage Instructions

Fridge: Cool completely. Store in airtight containers for 4–5 days.
Freezer: Portion into freezer-safe containers or bags. Freeze for up to 3 months.
Thaw overnight in the fridge.
Reheat: Warm on the stove over medium-low heat with a splash of broth or water, or microwave in 60–90 second bursts, stirring between intervals.

Why This is Good for You

Protein-packed: Beans, lentils, and tofu deliver complete and complementary amino acids for muscle repair and steady energy.
Fiber-rich: The combo of legumes and veggies supports digestion, fullness, and balanced blood sugar.
Healthy fats: Olive oil and avocado toppings provide heart-friendly fats that help absorb fat-soluble nutrients.
Micronutrient boost: Tomatoes bring lycopene, beans offer iron and magnesium, and spices like cumin and paprika add antioxidants.
Lower saturated fat: All the comfort of chili without heavy animal fats.

Common Mistakes to Avoid

Skipping the press on tofu: Excess moisture prevents browning and makes the chili watery. Press briefly for better texture.
Not blooming spices: Adding spices directly to liquid mutes flavor. Toast them in oil for a minute to unlock aroma.
Overcooking the lentils: They should soften and thicken the chili, not turn mushy soup.
Keep an eye on the simmer and stir often.
Under-salting: Beans and lentils need proper seasoning. Salt gradually and taste at the end.
Ignoring balance: A touch of maple syrup and lime juice rounds out acidity and heat. Don’t skip the final taste check.

Final dish presentation of high protein vegan Chili

Recipe Variations

Sweet potato boost: Add 2 cups diced sweet potato in step 6.
Simmer until tender for extra body and natural sweetness.
Quinoa chili: Stir in 1/2 cup rinsed quinoa with the lentils for a slightly nutty bite and more protein.
Mushroom umami: Sauté 8 oz finely chopped cremini mushrooms with the onion for deeper savory flavor.
Green chili version: Swap crushed tomatoes for fire-roasted diced tomatoes and add a can of diced green chiles; use white beans instead of kidney.
No-soy option: Replace tofu with an extra can of beans or 1–1.5 cups cooked green or brown lentils.
Extra smoky: Add 1–2 teaspoons liquid smoke or more smoked paprika.
Kid-friendly mild: Skip jalapeño and chipotle; use mild chili powder and a little extra maple syrup to soften acidity.

FAQ’s For High Protein Vegan Chili

How much protein is in a serving?

A hearty bowl (about 1.5 cups) typically offers around 20–25 grams of protein, depending on the tofu brand and exact portion sizes. Add quinoa or an extra scoop of beans if you want even more.

Can I make this in a slow cooker?

Yes. Sauté the aromatics, tomato paste, tofu, and spices on the stove first, then transfer to a slow cooker with the remaining ingredients. Cook on Low for 6–7 hours or High for 3–4 hours, stirring once or twice.

What if I only have one type of bean?

That’s fine. Use two cans of the same bean or mix whatever you have. The flavor stays bold, and the texture will still be hearty.

Is this chili gluten-free?

It is if you use gluten-free tamari instead of soy sauce and ensure your vegetable broth and spices are certified gluten-free. Always check labels to be safe.

How do I thicken chili without flour?

Simmer uncovered to reduce, mash a scoop of beans in the pot, or add a bit more red lentils and cook until they break down. These methods keep it gluten-free and plant-based.

Can I make it ahead?

Absolutely. Chili tastes even better the next day as flavors meld. Store it in the fridge and reheat with a splash of broth if it gets too thick.

Wrapping Up

This high protein vegan chili is the kind of meal that wins over skeptics and keeps regulars coming back. It’s smoky, hearty, and deeply satisfying, with simple ingredients that deliver big flavor. Make a pot on Sunday, enjoy it all week, and stash a few servings in the freezer for busy nights.

Top it your way, adjust the heat, and make it your own—it’s a reliable, bold, plant-powered staple you’ll cook on repeat.