5 – Pour in the roasted tomatoes. Stir occasionally. The tofu stays perfectly chewy and the flavours deepen and get even more flavourful. 6 – Add the tamari, cornmeal, brown sugar, cocoa powder, salt, and pepper.Raise heat to bring to a high simmer. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan. To make the best vegan chili ever: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. To make the best vegan chili ever: Add the olive oil to a large pot and heat over medium-high heat. Just with all chili recipes, this vegan chili was delicious freshly made, but it was even better the next day. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan. After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on.

After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown.
Then reduce heat to maintain a light simmer for 10-12 minutes.