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kid friendly vegan chili

Kid Friendly Vegan Chili

A mix of different beans and tofu make up this delectable chili.
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

TOFU CRUMBLES

  • 2 tbsp soy sauce or tamari
  • 2 tbsp nutritional yeast
  • 1 tsp chili powder
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 block extra firm tofu

CHILI

  • 2 tbsp olive oil
  • 1 medium sweet onion, diced
  • 3-4 cloves garlic, minced
  • 2 cans crushed tomatoes (28 oz each) I like the San Marzano variety of tomatoes
  • 2 cans black beans, drained and rinsed (15 oz each)
  • 1 can kidney beans, drained and rinsed (15 oz each)
  • tbsp chili powder
  • tbsp sweet paprika
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1-2 tsp salt (to taste)
  • 1 cup water omit if you like a thicker chili (as pictured)

OPTIONAL

  • vegan cheddar cheese
  • chopped cilantro
  • vegan sour cream
  • chopped tomatoes

Instructions
 

Tofu Crumbles

  • Preheat the oven to 350 degrees.
  • Mix together all the tofu crumble ingredients (except the tofu) until it makes a paste.
  • Drain the tofu and crumble it into the mixture.
  • Mix together until the tofu is coated with the seasonings.
  • Place on a pan lined with parchment paper.
  • Bake for 30 minutes, stirring the tofu halfway through until the tofu is browned.
  • If using an air fryer, place the ingredients in the air fryer basket and cook for about 15 minutes, stirring halfway through. Cook until the tofu is browned.
  • Remove from oven and let cool.

Chili

  • Place a large pot over medium heat and add oil.
  • When oil is hot, add the diced onion and stir until translucent.
  • Add garlic and cook for 1 more minute.
  • Add all the chili ingredients, saving the tofu until after the chili has finished cooking.
  • Bring to a boil then lower the heat and simmer for about 20 minutes.
  • Stir in the tofu crumbles.
  • Serve immediately or store in refrigerator and eat within 4 days. You can also freeze this.
  • Optional: Top with vegan shredded cheese, chopped cilantro, vegan sour cream and tomatoes.