Craving something cozy, comforting, and full of flavor but not trying to spend all night in the kitchen? This One-Pot Vegan Chili is here to save your dinner plans (and your dishes). It’s hearty, wholesome, and satisfying, thanks to a rainbow of veggies, three kinds of beans, and a flavor-packed tofu crumble.
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What makes this chili extra special? It’s got that sweet-savory balance from tender sweet potatoes, a smoky spice blend, and even a little dark chocolate (trust me—it works). This one-pot wonder packs major flavor with barely any fuss.
Whether you’re feeding a crowd, meal-prepping for the week, or just trying to warm up on a chilly night, this vegan chili has your back. Top it with vegan sour cream, avocado, or a side of my dairy-free cornbread and you’ve got a full-on comfort food moment.
If you love recipes loaded with veggies you may like my Thai-Inspired Buddha bowl, Vegetable Quinoa Paella, or Vegan Lettuce Wraps.
Why You’ll Love This Recipe
- One-Pot = Easy Cleanup. Everything cooks in a single pot, so there’s way less mess (and more chill time after dinner).
- Flavor-Packed and Cozy. It’s rich, hearty, and loaded with bold spices, sweet potato, and a surprise kick of dark chocolate.
- Plant-Based. 100% vegan and still super satisfying—no meat, no dairy, no problem!
- Budget-Friendly Ingredients. Canned beans, pantry spices, and everyday veggies make this a weeknight win.
- Meal Prep Perfection. Makes a big batch and reheats like a dream—perfect for leftovers all week.
One-Pot Vegan Chili Ingredients
- Onion & Garlic: These build the flavor base for your chili. Dice the onion and mince the garlic for even cooking. Fresh garlic is best, but jarred works in a pinch.
- Green & Red Bell Peppers: These add color, texture, and a subtle sweetness. Look for firm peppers with shiny skin and no soft spots.
- Sweet Potato: Adds natural sweetness and heartiness to the chili. Peel and chop into small cubes so they cook evenly and soften nicely in the pot.
- Black Beans, Kidney Beans, White Beans: A trio of plant-based protein and fiber! Be sure to drain and rinse them well to reduce excess sodium and any “canned” flavor.
- Tomato Paste, Tomato Sauce & Diced Tomatoes: These give the chili its rich tomato base. Tomato paste adds depth, while sauce and diced tomatoes add body and texture.
- Sweet Corn: It's optional but adds a touch of crunch and sweetness. You can use frozen or canned—just drain if using canned.
- Olive Oil: Used for sautéing and crisping up the tofu. A generous drizzle helps the tofu brown nicely and gives it a richer texture. Use a good-quality olive oil for the best flavor—extra virgin works great here.
- Vegetable Broth: Helps everything simmer together and enhances flavor. Low sodium is best so you can control the salt level.
- Soy Sauce: Adds a savory, umami depth to the dish and helps season the tofu as it cooks. Use a low-sodium soy sauce if you're mindful of salt intake.
- Dark Chocolate: Just a small square gives the chili a rich, slightly smoky depth. Choose vegan dark chocolate with at least 70% cocoa.
- Nutritional Yeast: Adds a savory, almost cheesy umami flavor—perfect for vegan dishes. Look for it in the health food or spice section of most grocery stores.
- Firm Tofu: Acts as the “meaty” base. Press it to remove excess water, then crumble it into the pot so it browns well.
- Chili Powder, Cumin, Oregano, Garlic Powder, Onion Powder, Salt & Pepper: These bring warmth, depth, and a classic chili flavor. Use fresh spices for maximum impact!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it Spicy: Add a chopped jalapeño or a dash of cayenne pepper to heat things up. You can also stir in some crushed red pepper flakes for an extra kick!
- Swap the Beans: Feel free to mix and match your beans! Use chickpeas, pinto beans, or black-eyed peas for a different flavor and texture.
- Quinoa for Extra Protein: Stir in some cooked quinoa to boost the protein content while adding a light, nutty flavor to your chili. It’ll make the dish heartier and even more filling!
- Taco-inspired: Turn this chili into a taco bowl by adding some taco seasoning along with your favorite toppings like salsa, avocado, and crushed tortilla chips.
- Vegan Cheese & Sour Cream: For an even creamier experience, top your chili with some melty vegan cheese and a dollop of dairy-free sour cream. It’s a great way to make the chili even more comforting.
How To Make One-Pot Vegan Chili
Ready to make this one-pot vegan chili? It’s super easy and comes together in no time, with minimal cleanup! Here’s how to make it!
Step 1: Crumble the Tofu. Start by heating a little olive oil in a pot. Crumble your tofu into the pot.
Step 2: Crisp the Tofu. Cook it for 7-10 minutes with soy sauce, tomato paste, and your spices until it gets nice and crispy. Set it aside once done.
Step 3: Cook the Vegetables. In the same pot, add more olive oil and sauté the chopped onion, garlic, and peppers until they’re soft and fragrant, about 3-4 minutes.
Step 3: Add the Beans. Throw in your sweet potato, beans, corn, tomato paste, tomato sauce, diced tomatoes, and all your spices.
Step 5: Cook the Chili. Pour in the vegetable broth and stir everything together. Cover and let the chili simmer on low heat for about 30-45 minutes, stirring occasionally, until the sweet potato is tender.
Step 5: Finish & Serve. Once the sweet potatoes are soft, add your crispy tofu back into the pot and mix everything together. Let the chili cool off slightly before serving. Don’t forget the toppings—avocado, vegan sour cream, or vegan cheese take it to the next level!
Storage Directions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. This chili is perfect for meal prep! You can also store in an airtight container or freezer-safe bag for up to 3 months.
- Reheating: To reheat, microwave on medium heat for 30-60 second intervals until heated through. You can also reheat on the stove over low heat, stirring occasionally. If frozen, thaw it out overnight in the fridge before reheating.
Serving Suggestions
This one-pot vegan chili is incredibly versatile and pairs perfectly with a variety of delicious sides! Whether you're craving comfort food or something with a little extra flair, these serving suggestions will elevate your meal.
- Pair it with The best homemade garlic bread for the ultimate comfort meal!
- Serve it with a side of taco wonton cups or easy quinoa tacos for a fun and flavorful meal combo!
- Top it off with a dollop of my vegan sour cream, or add a fun flavorful twist with a spoonful of avocado hemp pesto.
Expert Tips
- Crisp Up the Tofu: When making the tofu, ensure you cook it until it's nice and crispy. The key to achieving this is letting the tofu cook undisturbed for a few minutes before stirring. This gives it time to get golden and crisp.
- Taste and Adjust Seasoning: Chili is all about balance. Make sure to taste the chili as it simmers and adjust the seasonings to your liking, especially the chili powder and cumin. Add more if you prefer a spicier kick or richer flavor.
- Prepping the Veggies: For the best texture and flavor, chop your veggies, like the sweet potato and peppers, into uniform pieces. This helps them cook evenly and makes each bite delicious.
- Customize the Heat: If you like a spicy chili, add a diced jalapeño or some cayenne pepper to the pot. If you're serving to a crowd with different spice tolerances, serve up the optional ingredients at the end, so people can adjust their heat levels.
- Let it Simmer: Don't rush the cooking process. Allow the chili to simmer for the full 30-45 minutes until the sweet potatoes are tender. This allows the flavors to meld and intensify, giving you a rich and satisfying chili.
Recipe Video
Recipe FAQs
Yes, this chili can be made a day or two in advance. It actually gets better as the flavors meld together! Just store it in an airtight container in the refrigerator and reheat when ready to serve. t also freezes wonderfully! Store in an airtight container or freezer-safe bag for up to 3 months. When you're ready to enjoy, simply thaw in the fridge overnight and reheat on the stove or in the microwave. Perfect for easy meals throughout the week!
You sure can! After sautéing the tofu and vegetables, add everything to your slow cooker along with the beans, tomato sauce, and broth. Let it cook on low for 4-6 hours or high for 2-3 hours, until the sweet potatoes are tender.
You can substitute frozen vegetables for fresh ones, especially for things like sweet potatoes or peppers. Add them to the pot frozen and cook accordingly.
To get your tofu nice and crispy, make sure to cook it over medium heat and let it sit in the pan undisturbed for a few minutes. If it's still soggy, try increasing the heat slightly or letting it cook a little longer.
More Delicious Vegan Dinner Recipes
One-Pot Vegan Chili
Ingredients
Chili
- drizzle olive oil
- 1 onion chopped
- 4 cloves minced garlic
- 1 green pepper
- 1 red pepper
- 1 medium sweet potato
- 1 can black beans drained and rinsed
- 1 can kidney beans
- 1 can white beans
- 3 tablespoon tomato paste
- 1 14-ounce can tomato sauce
- 1 14-ounce can diced tomatoes
- ½ can sweet corn optional
- 2 cups vegetable broth
- 2 pieces dark chocolate optional, but it enhances the flavor!
- 3 tablespoon nutritional yeast
Spices
- 2 tablespoon chili powder
- 1 ½ tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- salt to taste I added 2 tsp
- ½ teaspoon pepper
"Ground" Tofu
- 1 generous drizzle olive oil
- 1 14-ounce block firm tofu
- ¼ cup soy sauce
- 2 tablespoon tomato paste
- 1 teaspoon each of cumin garlic, and onion powder
Toppings
- vegan sour cream
- avocado
- vegan cheese I didn't have any and added fresh corn instead
- vegan cornbread sharing my recipe later this week!
Instructions
- In a pot over medium heat, drizzle a generous amount of olive oil, then crumble the block of tofu into the pot and add the soy sauce, tomato paste, and spices. Cook for 7-10 minutes, until the tofu is nice and crispy. Taste it to see if you need to add more salt.
- Once the tofu is crispy, transfer it to a heat-safe bowl and set it aside.
- Chop the onion, peppers, and sweet potato, and mince the garlic. Drain and rinse the cans of beans and corn.
- Add more olive oil to the same pot, then add the onion and garlic and cook for several minutes, until they start to release their flavors.
- Add the rest of the chili ingredients to the pot and stir together. Cover the pot with a lid and stir occasionally. Cook for 30-45 minutes until the sweet potatoes are soft enough to easily stick a fork into.
- Once the chili is almost ready, add the tofu back to the pot and stir everything until well combined.
- Allow the chili to cool off a little, then transfer to bowls, and don't forget the toppings! They really add so much to the chili and make it even better!
Notes
- The key to achieving crisp tofu is letting the tofu cook undisturbed for a few minutes before stirring. This gives it time to get golden and crisp.
- Achieving the right flavor is all about balance. Make sure to taste the chili as it simmers and adjust the seasonings to your liking, especially the chili powder and cumin.
- For the best texture and flavor, chop your veggies, like the sweet potato and peppers, into uniform pieces. This helps them cook evenly and makes each bite delicious.
- Don't rush the cooking process. Allow the chili to simmer for the full 30-45 minutes until the sweet potatoes are tender. This allows the flavors to meld and intensify, giving you a rich and satisfying chili.
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