One-Pot Vegan Chili
This One-Pot Vegan Chili is cozy, hearty, and loaded with flavor plus it all comes together in one pot! Don’t skip the crispy tofu—it takes this dish to the next level.
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.
Nutrition
Calories: 234kcalCarbohydrates: 44gProtein: 14gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.01mgSodium: 776mgPotassium: 909mgFiber: 12gSugar: 6gVitamin A: 5498IUVitamin C: 37mgCalcium: 101mgIron: 5mg
Tried this recipe?Let us know how it was!