Name: Crockpot Tofu and Veggie Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 6
Cuisine: American
Ingredients: 1 (14-16 oz) block extra-firm tofu, drained; 2 tablespoons tamari or low-sodium soy sauce; 2 tablespoons nutritional yeast; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 tablespoon olive oil (optional for baking); 1 medium onion, diced; 2 bell peppers (any color), diced; 2-3 garlic cloves, minced; 1 jalapeño, diced (optional, seeds removed for less heat); 1 (28 oz) can fire-roasted diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed; 2 tablespoons tomato paste; 2-3 tablespoons chili powder (adjust to taste); 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 1-2 cups vegetable broth (adjust for desired thickness); 1 teaspoon maple syrup or brown sugar (optional, for balance)

This Crockpot Tofu and Veggie Chili is a hearty, plant-based twist on classic chili, featuring crumbled tofu for meaty texture, loads of colorful vegetables, beans, and warming spices slow-cooked to perfection in your crockpot. It’s nutritious, low-effort, and packed with protein and fiber for a satisfying healthy meal.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it delivers all the bold, comforting flavors of traditional chili without any meat—making it ideal for vegans, vegetarians, or anyone looking to eat lighter. The tofu crumbles mimic ground meat beautifully after a quick bake to crisp them up, soaking up the rich tomato base and spices.

Toss everything in the crockpot (after a simple prep step), and let it simmer all day for deep, developed taste with minimal hands-on time. It’s budget-friendly using pantry staples, incredibly filling yet low in calories, and versatile for meal prep, cozy family dinners, or game days. Plus, it’s naturally gluten-free, high in plant-based protein, and loaded with veggies for that feel-good nourishment—everyone from kids to meat-lovers raves about it!

Yield: 6 servings

Crockpot Tofu and Veggie Chili

Hearty, healthy vegan crockpot chili with spiced tofu crumbles, beans, and veggies—easy, flavorful, and protein-packed comfort food.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 20 minutes

Total Time 8 hours 40 minutes

Ingredients

1 (14-16 oz) block extra-firm tofu, drained
2 tablespoons tamari or low-sodium soy sauce
2 tablespoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon olive oil (optional for baking)
1 medium onion, diced
2 bell peppers (any color), diced
2-3 garlic cloves, minced
1 jalapeño, diced (optional, seeds removed for less heat)
1 (28 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
2 tablespoons tomato paste
2-3 tablespoons chili powder (adjust to taste)
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1-2 cups vegetable broth (adjust for desired thickness)
1 teaspoon maple syrup or brown sugar (optional, for balance)

Instructions

Preheat and prep the star of the show—your tofu! Crank your oven to 400°F (200°C). Crumble the drained tofu into a bowl using your hands or a fork until it looks like ground meat—get messy, it's fun!
Season those crumbles like a pro. Drizzle with tamari, sprinkle nutritional yeast, smoked paprika, and garlic powder. Toss well to coat every bit—this is where the magic meaty flavor happens!
Bake for texture perfection. Spread the seasoned tofu on a lined baking sheet. Drizzle lightly with oil if you like extra crisp. Bake 20-25 minutes, stirring halfway, until golden and slightly crispy. Set aside—your chili's secret weapon is ready!
Chop those vibrant veggies. While tofu bakes, dice the onion, bell peppers, garlic, and jalapeño. This colorful mix adds sweetness, crunch, and nutrition to every bite.
Layer it up in the crockpot. Dump the diced veggies straight into your slow cooker—no need to pre-cook unless you want deeper flavor from a quick sauté.
Add the tomatoey base. Pour in the fire-roasted tomatoes (with juice), tomato paste, drained beans, chili powder, cumin, oregano, salt, pepper, maple syrup, and vegetable broth. Give it a big, enthusiastic stir!
Slow cook to flavor town. Cover and cook on low for 6-8 hours or high for 3-4 hours. The house will smell incredible—your patience will be rewarded with rich, melded spices.
Stir in the tofu magic. About 10-15 minutes before serving, add the baked tofu crumbles. Stir gently so they soak up all those amazing juices without breaking down too much.
Taste and tweak. Give it a taste—add more broth for soupier chili, extra spices for kick, or a pinch more salt/maple for balance. This is your chili, make it sing!
Serve with love! Ladle into bowls and top with favorites: avocado slices, fresh cilantro, vegan sour cream, green onions, or tortilla chips. Dig in and enjoy the cozy, healthy goodness.

Notes

This chili gets better with time—make ahead for deeper flavor. It's naturally vegan and gluten-free (use GF tamari). For milder version, skip jalapeño and reduce chili powder.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 175Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 669mgCarbohydrates 26gFiber 8gSugar 5gProtein 11g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best “meaty” texture, use extra-firm or super-firm tofu and bake the crumbles first—this dries them out so they absorb flavors without getting mushy in the slow cooker.
Adjust spice level gradually; start mild and taste near the end since slow cooking intensifies heat.
If your crockpot runs hot, check at the lower end of cook time to avoid overcooking veggies.
Stir in fresh herbs like cilantro at the end for brightness.
Freeze tofu first then thaw for easier crumbling and better texture absorption.
Double the batch—it freezes amazingly and tastes even better the next day as flavors meld.

Ingredients Notes

Extra-firm tofu is key here—it holds shape when crumbled and baked into savory “meat” bits that give this chili its hearty bite without falling apart. Canned beans (kidney and black) provide protein and creaminess; rinse them to control salt.

Fire-roasted diced tomatoes add smoky depth, while fresh veggies like onions, bell peppers, carrots, and garlic bring natural sweetness and nutrition. Spices such as chili powder, cumin, smoked paprika, and oregano create that classic chili warmth—use good-quality ones for maximum flavor.

Vegetable broth keeps it vegan and moist; low-sodium lets you control seasoning. A touch of maple syrup or brown sugar balances acidity from tomatoes. Optional jalapeño adds customizable heat, and nutritional yeast boosts umami and cheesiness in the tofu crumbles.

Variations and Substitutions

Make it spicier by adding more jalapeños, chipotle in adobo, or cayenne. Swap black and kidney beans for pinto, white beans, or lentils for different textures. For oil-free, skip olive oil and use broth to sauté veggies if needed before adding to crockpot.

No tofu? Use crumbled tempeh, mushrooms, walnuts, or store-bought vegan ground “meat” instead. Add extra veggies like zucchini, corn, sweet potatoes, or celery for bulk and nutrition. For richer flavor, stir in a square of dark chocolate or cocoa powder at the end.

Gluten-free? It’s already so—just ensure tamari/soy sauce is GF. Make it creamier by topping with avocado or stirring in coconut milk near the end. For lower carb, reduce beans and amp up veggies.

Storage Options

Refrigerate leftovers in an airtight container for up to 5 days—flavors improve overnight! Freeze in portioned containers or bags for up to 3 months; thaw overnight in the fridge and reheat on stovetop or microwave, adding a splash of broth if thickened too much.