impossible vegan chili, gluten-free
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Impossible Vegan Chili – The Best

Impossible vegan chili is hearty, flavorful, and incredibly satisfying. It’s impossible to tell that it is meatless! It has the same spicy seasonings and texture as regular ground beef chili.

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One trick to making tofu have a ground meat texture is pre-freezing it. Tofu can be used to replace ground meat in tacos, lasagna, spaghetti, casseroles, and chili—almost anywhere ground meat is used.

How to prepare tofu for this recipe or any other recipe that you might want to have a “meaty” texture:

  1. Purchase 1 package of firm or extra-firm tofu. I suggest finding one that says NON-GMO soybeans.
  2. Open the package and pour out the liquid. Wrap the tofu square in a couple of paper towels or a clean dishtowel to soak up the liquid. Try to remove as much liquid as possible.
  3. Remove the tofu from the towel and place it in a freezer container. Freeze overnight or until ready to use. To maintain the best quality, you can freeze the tofu for up to 5 months.
  4. When ready to use, tofu must be defrosted. I prefer the microwave, but overnight in the refrigerator is fine, too. Drain off the liquid and gently squeeze the tofu to remove even more liquid. Wrap the tofu in a couple of paper towels or a clean dishtowel and gently squeeze. I like eliminating as much moisture as possible, giving me the best recipe results. Your tofu will now have a rubbery texture.
  5. Crumble tofu and use it in recipes anywhere you would use ground meat.

The best vegan chili I ever ate. Gluten-free

To serve this hearty vegan chili, add some toppings:

  • Shredded vegan cheddar cheese substitute
  • Sliced avocado
  • Chopped purple onions
  • Crunched-up corn chips

To Make Impossible Vegan Chili, You Will Need These Ingredients:

  • Yellow or white onion
  • Fresh garlic
  • Green pepper
  • Red pepper
  • Tofu ~ prepared as mentioned above
  • Impossible Burger Pattie or Beyond Burger Pattie
  • Tomatoes ~ I used canned
  • Tomato sauce
  • Chili powder
  • Cumin
  • Cayenne
  • Salt
  • Pepper
  • Black beans
  • Kidney beans ~ I used dark
  • Red beans
  • Water

Using both tofu and an Impossible Burger patty will give you the best result, but you can always substitute either one by using two of the same. For example, you could use two Impossible patties and leave out the tofu.

cornbread with gluten-free options

In my opinion, this chili and any chili are best served with some fresh-baked cornbread. Try this family favorite or this new lower-fat version. Corny Cornbread and Healthy Homemade Cornbread both have gluten-free options.


Impossible Vegan Chili

Fully flavored and hearty vegan chili made with tofu and Impossible Burger. Loaded with beans and all the best spices for a delicious pot of chili.
Course: Main Course
Cuisine: American
Keyword: healthy vegan chili, hearty vegan chili, vegan chili
Servings: 6 Servings
Calories: 361kcal
Author: Mary Krick


  • 1 Yellow onion chopped
  • 1 Green pepper chopped
  • 1 Red pepper chopped
  • 3-4 Garlic cloves
  • 1 package of Firm Tofu. Pre-freeze defrost, and squeeze all the liquid out.
  • 1 Burger Impossible Burger Pattie or Beyond Burger Pattie ~ gluten-free if needed (Trader Joes)
  • 2 15 oz Canned tomatoes ~ I like to puree mine
  • 1 15 oz Canned tomato Sauce
  • 3 Tbsp Chili Powder
  • 1 1/2 tsps Cumin
  • 1 1/4 tsps Cayenne
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 15 oz can Black beans drained and rinsed
  • 1 15 oz can Kidney beans drained and rinsed
  • 2 15 oz cans Red beans drained and rinsed
  • 1 15 oz can of Water


  • In a large kettle or pot add chopped onion, green and red pepper, garlic, crumbled tofu, and Impossible burger.
  • Sautee for 3-5 minutes. I don't add oil, if needed add 1-2 tablespoons of water.
  • Add tomatoes, tomato sauce, spices, and drained beans. Stir well. Add as much as one can of water as desired.
  • Simmer 30 minutes.


Serving: 1Serving | Calories: 361kcal | Carbohydrates: 57g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2056mg | Potassium: 1497mg | Fiber: 19g | Sugar: 15g | Vitamin A: 2576IU | Vitamin C: 61mg | Calcium: 239mg | Iron: 8mg

the best impossible vegan chili with gluten-free option

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