Loaded with vegan protein, this homemade chili is a satisfying lunch or dinner. Chili flakes, cumin and paprika make this chili extra flavorful, especially when left on the stove for 90+ minutes – the longer the chili cooks, the more the flavor develops. We recommend pairing this recipe with our Vegan Cornbread Muffins.


  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried chili flakes
  • 1 large onion
  • 4 garlic cloves
  • 1 jalapeno with seeds
  • 3 red peppers
  • 3 celery stalks
  • 1 large carrot
  • 2 cups brown mushrooms
  • 1 can of black beans
  • 1 can of kidney beans
  • 28oz can of diced tomatoes
  • 2 tablespoons tomato puree
  • 8oz tempeh for extra protein, optional
  • Fresh cilantro, for garnish
  • Fresh lime juice, for garnish
  • Forager Project Sour Cream, for garnish


In a casserole, warm the olive oil on a low heat and add the spices (chili, cumin, smoked paprika and dried chili flakes). Cook for 30 seconds and add the diced onion, garlic and jalapeno. Saute for at least 10 min, until the mixture forms a nice paste.

Dice all the vegetables, add to the onion paste and cook for 10 minutes.

Next, rinse the beans and add to the casserole together with the diced tomatoes and tomato puree. If using tempeh, crumble it until it has the texture of large bread crumbs and add to the casserole. Bring to a boil and simmer for at least 60-90 minutes. The longer the chili cooks, the more the flavor is able to develop.

Serve chili with brown rice and top with fresh cilantro, lime juice, and a large dollop of Forager Project Sour Cream.

vegan chili


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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