Linda’s Vegan Chili

Enjoy this tried and true Vegan Chili recipe that has texture, chew, and creaminess. A sure hit from vegan’s to carnivores.  Serve with some gluten-free corn bread or coconut bread. Enjoy.


  • 1-2 T coconut oil
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 1 package tempeh, crumbled
  • 1 package crimini mushrooms, chopped
  • 1-2 T tamari or amino’s
  • 3 ribs celery, chopped
  • 2 large carrots, chopped small or shredded

Cooking liquid

  • 1 can coconut cream
  • 1 container vegetable broth plus water as needed
  • splash apple cider vinegar


  • 1-2 cans black beans, rinsed
  • 1-2 cans pinto beans, rinsed
  • 1-2 cans red kidney beans, rinsed
  • 1 can refried beans (optional – adds creaminess)
  • 1 can diced tomatoes
  • 1 can of jackfruit, chopped or pulled apart (optional)
  • 2 small zucchinis, chopped small

Herbs/Spice (to taste)

  • ~3 t sea salt
  • ~2 t black pepper
  • ~1 T chili powder (more to taste)
  • ~3 t cumin, 3 t coriander, 1 t red chili powder
  • ~1 t mustard powder
  • ~1 t fennel seed (ground)

Toppings: fresh cilantro, chopped, pepitas or pine nuts

  1. Sauté onions and garlic with oil for 10 minutes
  2. Add crumbled tempeh. Let steam for a minute, add splash tamari/amino’s. add cumin, coriander, sea salt. Sauté 5 minutes.
  3. Add celery, carrots and sauté for 5 minutes.
  4. Add cooking liquids, heat to simmer.
  5. Rinse beans well. Add to pot along with zucchini, diced tomatoes. Bring back to simmer.
  6. Add all herbs/spices except fresh cilantro and allow to simmer 1 hr or more. Taste and adjust seasonings.
  7. Add cilantro and pepitas to top bowls. Enjoy.

Share your favorite chili recipe or variations. Happy and healthy begins in the kitchen.