Vegan Chili

Adjust the amounts of chili powder and jalapeños or leave out altogether.


  • 2 medium-sized onions (yellow or Vidalia)

  • Garlic (I use the entire head)

  • Jalapeños (as many as you want)

  • 2 cans H‑E‑B Diced Tomatoes for Chili

  • 2 cans beans (black, red, pinto, mix or match)

  • Tempeh (1 or 2 packages, plain or flax)

  • 32 oz vegetable broth (add only what is needed)

  • 16 oz spicy V8 (store brand is fine)

  • Salt

  • Pepper

  • Chili powder

  • Vegetable oil


  1. Chop onions and garlic, cook in oil over medium heat until onions are soft.

  2. Add salt, pepper, and chili powder. Cook for a few minutes. Reduce heat before liquid evaporates.

  3. Chop and add jalapeños.

  4. Add canned tomatoes.

  5. Drain cans of beans and add.

  6. Crumble tempeh and add.

  7. Add broth and vegetable juice.

  8. Let simmer over low heat.

  9. Serve.