Best High Protein Vegan Chili for Bold Plant-Powered Flavor
High protein vegan chili loaded with bold spices, hearty texture, and plant-powered protein. A satisfying recipe worth trying.
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
Instructions
- 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.
