Nutrition
Calories: 520kcal | Carbohydrates: 43g | Protein: 41g | Fat: 14g
This high protein chili is soooo good and makes 8 servings which means it’s perfect for meal prep! It's packed with beans, tofu and a ton of flavor!
Servings
Ingredients
Tofu Crumble Topping
- 4 tbsp Soy Sauce low sodium
- 4 tbsp Nutritional Yeast or more if you like; more nooch = more protein
- 4 tsp Chili Powder
- 2 tsp Smoked Paprika
- 32 oz High Protein Super Firm Tofu
Chili
- 1 Sweet Onion medium, finely diced
- 5 cloves Garlic minced
- 28 oz Fire Roasted Crushed Tomatoes 1 can
- 30 oz Black Beans, low sodium 2 cans - rinse and drain excess liquid
- 30 oz Kidney Beans, low sodium 2 cans - rinse and drain excess liquid
- 1 cup Yellow Corn I use frozen
- 4 tbsp Chili Powder
- 2 tsp Ground Cumin
- 2 tbsp Maple Syrup
- 1 tbsp Cocoa Powder
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt more or less based on preference
Instructions
Making the Tofu
- Preheat oven to 350 F (177 C).
- Cover two to three baking sheets with parchment paper.
- In a large bowl, crumble both blocks of tofu with hands; these should be very small crumbles. Add the soy sauce, nutritional yeast, chili powder and smoked paprika to the tofu crumbles. Mix well with hands until it has evenly covered all of the tofu (you could also use a spoon to do this if you’re feeling bougie).
- Distribute the tofu across your baking sheets - you want a thin layer. Put in the oven for 25 - 30 mins; flip the tofu halfway through for even baking. Tofu should be fairly dry and crumbly when it’s ready!
Cooking the Chili
- Add diced onion to non-stick skillet (medium heat) - saute until translucent. Add the minced garlic and cook for another 1-2 minutes. Keep stirring constantly so this doesn’t burn.
- You’ll want a large crockpot for this; high heat.
- Add your onion and garlic to the crockpot, followed by all of the other chili ingredients listed above. Mix well.
- Allow to cook for 3-4 hours in the Crockpot, occasionally stirring.
Serving the Goods
- Serve however you want, but my preference is to stir the tofu into the chili only when I’m ready to eat it. I also recommend sprinkling on some extra nutritional yeast, and if you want an extra cheesy flavor - I like to add violife shreds. This chili turns out super thick and chunky so it’s an excellent chili to enjoy with tortilla chips!
- This can keep in the fridge for 4 - 5 days.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Vegan Chili
Soy-free Option:
- Instead of regular tofu, use a soy-free tofu option - such as Fava Bean.
- Use coconut aminos instead of soy sauce.
- Use coconut aminos instead of soy sauce.
Did you make this recipe?Mention @proteindeficient.vegan
Additional Information:
- Could easily be made gluten-free by substituting the soy sauce with coconut aminos.
- Could be made soy-free by swapping the soy sauce with coconut aminos and swapping the tofu with soy-free tofu (the fava bean tofu would work great).
This high protein vegan chili is the perfect recipe for meal prepping in the Fall. I LOVE to take this to work for lunch! It’s a very low effort meal – you’re mosty just waiting for things to cook. This is a very chunky chili, because that’s what I grew up eating (I really hate thin chilis because they feel more like a soup). I love eating this chili with tortilla chips crushed on top, or if I’m feeling really wild (this really is as wild as I get), I will make loaded nachos will tortilla chips, chili, vegan sour cream and vegan cheese. It’s incredible!
If you are looking for some more Fall recipes that pack in the protein, be sure to check out this Butternut Squash Lasagna and these Pumpkin Ricotta Stuffed Shells!
Ingredients
Tofu Crumble Topping
- Soy sauce – I use low sodium soy sauce. You could also use coconut aminos if your soy or gluten intolerant.
- Nutritional Yeast – f you’re newer to plant-based cooking, Nutritional yeast is amazing for adding a cheesy flavor to dishes. Nutritional yeast is a shelf-stable ingredient that you can buy at most grocery stores, and also online. It’s also very high in protein!
- Chili powder, smoke paprika
- Super Firm/Extra Firm Tofu – I use super firm tofu because I’m lazy and I don’t like to press my tofu. If you’re using extra firm tofu, you’ll need to press it. I like to use a tofu press for about 20 minutes, but heavy textbooks will also do the trick! What else am I going to do with all of my engineering books I refused to sell back to the used bookstores (because they’re a massive rip-off)?
Chili
- Onion – I used a sweet onion, but really any type of onion will work.
- Garlic – I used fresh garlic, because I prefer the taste. You could use store-bought minced garlic to save some time though.
- Fire Roasted Crushed Tomatoes – I used canned, but you could definitely make your own if you are extra!
- Black Beans, Kidney Beans – I used canned beans, because it’s quicker than re-hydrating dried beans.
- Yellow Corn – I used frozen, but canned or fresh will also work.
- Chili powder, ground cumin, cocoa powder, garlic powder, onion powder, salt.
- Maple Syrup – if you don’t have maple syrup, other syrups will also work. I do recommend using some sort of syrup to add some sweetness!
Instructions
Making the Tofu
- Preheat the oven to 350 F (171 C).
- Press tofu if you’re using extra firm tofu.
- Cover two to three baking sheets with parchment paper.
- In a large bowl, crumble both blocks of tofu with hands; these should be very small crumbles. Add the soy sauce, nutritional yeast, chili powder and smoked paprika to the tofu crumbles. Mix well with your hands until it has evenly covered all of the tofu (you could also use a spoon to do this if you’re feeling bougie).
- Distribute the tofu across your baking sheets – you want a thin layer. Put in the oven for 25 – 30 mins. Flip the tofu halfway through for even baking. The tofu should be fairly dry and crumbly when it’s ready!
Cooking the Chili
- Peel and dice the onion.
- Mince the garlic.
- Drain the canned beans.
- Add diced onion to non-stick skillet (medium heat) – saute until translucent. This should take around 3-5 minutes. Stir regularly to avoid burning and sticking to the pan.
- Add the minced garlic and cook for another 1-2 minutes. Keep stirring constantly so this doesn’t burn.
- You’ll want a large crockpot for this; turn it to high heat.
- Add the cooked onion and garlic to the crockpot, followed by all of the other chili ingredients listed above. Mix well.
- Side note – you could also pre-cook the onion and garlic in the crockpot but it feels like it takes soooo long.
- Allow to cook for 3-4 hours in the Crockpot, occasionally stirring.
Serving the Goods
- Serve however you want, but my preference is to stir the tofu into the chili only when I’m ready to eat it. I also recommend sprinkling on some extra nutritional yeast, and if you want an extra cheesy flavor – I like to add violife shreds. This chili turns out super thick and chunky so it’s an excellent chili to enjoy with tortilla chips!
- This can keep in the fridge for 4 – 5 days.
Silly Little Haiku
(written by @muscledeficientvegan):
Like a bowl of beans
But with lots of other stuff
We call it chili
Author
Protein Deficient Vegan
Are the macros shown based on the entire 8 serving recipe, or is that per single serving? (So 41g protein in one serving, or the whole pot?)
Thank you!
All of the calories and macros on the website are on a per-serving basis!