This smoky vegan tempeh chili is loaded with black beans and chickpeas. Serve with tortilla crisps for a restaurant-fancy touch!
If you’re seeking a vegan alternative to chili con carne that’s every bit as satisfying as the original, tempeh chili is what you need. Tempeh – the versatile, high-protein plant-based ingredient made from whole fermented soybeans – can be crumbled to resemble the texture of ground meat.
This hearty chili has all the savory, smoky flavors you crave from the classic dish. To complete the meal and add some contrast, load up your bowl with toppings like avocado, cilantro, and crunchy homemade tortilla crisps (recipe included).
Notes on Key Ingredients
- Tempeh: Look for this high-protein soy product in the refrigerated section, near items like tofu, kimchi, etc. Lightlife is the most common brand, and some chains (like Wegmans, Trader Joe’s, and Whole Foods) carry a house brand.
- Onion, Carrot + Bell Pepper: Create the classic foundational flavor of the dish.
- Cumin + Smoked Paprika: Give the chili its Tex-Mex smoky personality.
- Chickpeas + Beans: Feel free to use 2 cans of whatever legumes you have – be it black, pinto, or kidney beans, chickpeas, or even lentils.
- Dark Chocolate: Adds depth and richness to chili. The sweetness balances out the acidity of the tomato sauce, and plays well with the onions and carrots. You only need a little (2 squares) for the whole pot. The key is to use a good quality chocolate with at least 70% cocoa content. I recommend Lindt.
How to Make Tempeh Chili (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Make the Chili Base
Crumble the tempeh with your hands into small bits. Place in a pot with a splash of water and soy sauce, and simmer until the liquid evaporates, about 10 minutes.
Why? Steaming tempeh in this flavored liquid reduces its inherent bitterness and helps it absorb the other flavors.
Then add some oil to the pot, along with the onions, carrots, and bell peppers, and salt. Cook until the vegetables are soft and the tempeh is starting to brown, another ~8 minutes. Then stir in the garlic and spices, and cook for 30 seconds more.
Step 2: Add the Liquids
Add tomato sauce and stir to deglaze the pot (i.e. scrape up the brown stuck-on bits at the bottom of the pot). Then add the beans and chickpeas, broth, and chocolate, cover with a lid, and bring to a boil. Then reduce the heat to low and simmer with the lid ajar for 20 minutes.
Step 3: Make the Tortilla Crisps (Optional)
While the chili simmers, brush a few corn tortillas with oil and cut into thin strips. Sprinkle with salt and bake until they’re golden brown and crisp, about 15 minutes.
Homemade Tortilla Crisps = the Best Chili Topper
These crunchy tortilla strips are toasty, aromatic, and totally addictive, adding a textural contrast to this vegan tempeh chili. They are easy and fast to make while your chili simmers, and way tastier than tortilla chips. But, if you’re feeling lazy, store-bought chips will also do.
More Ways with Tempeh
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Smoky Tempeh Chili
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegan
Description
This vegan tempeh chili is loaded with black beans, chickpeas, and has one special ingredient: dark chocolate.
Ingredients
For the Chili
- One 8-ounce package tempeh
- 1 tablespoon soy sauce
- 2 tablespoons extra virgin olive oil
- 1 medium red or yellow onion, diced
- 1 red bell pepper, diced
- 1 small carrot, peeled and diced
- 1/4 teaspoon fine sea salt, plus more to taste
- 3 medium garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon chipotle chili powder or chili flakes, to taste
- One 15-ounce can tomato sauce
- One 15-ounce can black, pinto, or kidney beans, drained and rinsed
- One 15-ounce can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 squares good quality dark chocolate like Lindt (70% cocoa or higher)
- Avocado, cilantro, and spiced pumpkin seeds, for serving (optional)
For the Tortilla Crisps (optional)
- 4 taco-size corn tortillas
- About 1 tablespoon extra virgin olive oil
- A pinch of fine sea salt
Instructions
- Using your hands, crumble the tempeh into small bits. In a medium pot over medium heat, combine the tempeh with 1 tablespoon soy sauce and 1/2 cup water. Simmer until all the liquid has evaporated, about 8 minutes.
- Add 2 tablespoons oil, the onion, pepper, and carrot, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are softened and the tempeh is starting to brown, about 8 minutes. Stir in 3 minced garlic cloves, 1 teaspoon each cumin and paprika, 1/4 teaspoon chili, and black pepper to taste, and cook for 30 seconds more.
- Add the tomato sauce and stir to deglaze the pot. Then add the beans and chickpeas, 2 cups broth, and 2 squares of chocolate. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar for 20 minutes, stirring occasionally.
- While the chili simmers, make the tortilla crisps (optional). Preheat the oven to 350ºF.
- Place a tortilla on a cutting board and lightly brush both sides with oil. Place another tortilla on top of the greased one and brush the top with oil, and continue stacking and brushing all tortillas. Slice the stacked tortillas into 1/3-inch strips.
- Transfer strips to a baking sheet and arrange in a single layer. Sprinkle lightly with salt. Bake until the tortillas are lightly brown and crispy, tossing once halfway through cooking, about 15 minutes.
- Serve the chili garnished with cilantro, avocado, pumpkin seeds, and/or the tortillas.
Nutrition
- Serving Size: 1/8 of the recipe without toppings
- Calories: 290
- Fat: 11.8 g
- Carbohydrates: 34.1 g
- Fiber: 8.8 g
- Protein: 16 g
Elizabeth says
Made this tonight and loved the flavor and the many textures, especially with those amazing spiced pumpkin seeds.
Can I ask how thick the liquid is meant to be? Mine was somewhat thin, so I’m wondering if I didn’t bring it to enough of a boil or if i should cook longer and/or over higher heat next time? Because there will definitely be a next time!
Alexandra Shytsman says
Hi Elizabeth! I’m so glad you liked this chili and sprung for making the pumpkin seeds too 🙂
The chili itself is not supposed to be that brothy, seeing as there are only 2 cups broth in the entire recipe. The photos are true to what the result should be. However, the liquid itself does not become viscous. Let me know if that clears it up!