This recipe is one of our most requested by family & friends who try it.  The post requires a special guest appearance by my husband who we’ll call veggiedub.  Here he goes….

Although my grandmother’s version wasn’t vegan, this recipe is based off of her age-old chili recipe.  There is a subtle heat to the dish, but the finished product tends to lean more sweet than spicy.  Chili is one of my favorite dishes to concoct because you can play around with the recipe and make it your own, always striving for the perfect batch.  No two batches are ever the same. So enjoy this recipe, feel free to make it your own, and be sure to share your tweaks to the recipe…we’d love to hear them!

This dish is best enjoyed on a cool fall evening and goes great with your choice of a Stout beer.

  • Prep Time: 30-60 minutes
  • Cook Time: 90-120 minutes
  • Roughly 30 cups


  • Onion – 3 – roughly chopped (can use any variety/types – I typically use red and white)
  • Garlic – 3-5 cloves – roughly chopped
  • Tomatoes – 20-30 – halved (cherry or grape work best b/c of their size)
  • Mushrooms – 10-12 – roughly chopped (white and/or cremini)
  • Beans – 3 cans – rinsed (kidney beans are a must, but any variety of cannellini, pinto, and northern are acceptable)
  • Protein (can use veggie crumbles, textured vegetable protein, seitan) – 20 to 24 ounces
  • Beer – 1 can (Optional.  Lighter beer is a nice choice, nothing with too strong of a flavor)
  • Tomato Puree or Strained Tomatoes – 2 large jars or cans
  • Tomato Paste – 1 small jar or can
  • Veggie Boullion – 1 Tablespoon
  • Coconut Palm Sugar – ½ Cup (Brown sugar can be used in place of)
  • Chili Powder – 3 Tablespoons
  • Onion Powder– 2 Tablespoons
  • Garlic Powder – 2 Tablespoons
  • Salt – 2 Teaspoons
  • Ground Black Pepper – 1 Teaspoon
  • Crushed Red Pepper Flakes – ½ Teaspoon
  • Sriracha red chili sauce– ½ Teaspoon
  • Green Onion for garnish (optional)
  • Vegan Sour Cream for garnish (It’s optional, and I use Tofutti brand)
  • Vegan or Non Dairy Cheese for garnish (It’s optional, and I prefer Teese brand)


Wash all produce well with white vinegar or whatever you use to wash produce.

Heat soup pot over low to medium heat with just enough oil to lightly cover the bottom (any organic vegetable oil except for Canola will do).

Add the chopped onions and garlic and sauté until slightly translucent.

Add the diced up protein and beer to the onions and garlic.  Cook for 10-15 minutes on low to medium heat, stirring frequently.

Add the beans, mushrooms, puree/strained tomatoes, tomato paste, tomatoes, and veggie bullion to the pot.  Cover the pot and cook for 5-10 minutes on medium heat.

Reduce heat to medium-low and add coconut palm sugar, chili powder, onion powder, garlic powder, salt, ground pepper, crushed red pepper, and Sriracha to the pot.  Cover the pot and cook for 60 minutes, stirring occasionally

Garnish with vegan sour cream, vegan cheese, and/or green onion.

Careful, it’s hot….enjoy!!!

*I use as many organic products as possible.  If not organic I look for non-GMO and/or local.