Tempeh Chili with Homemade Tortilla Crisps

This smoky vegan tempeh chili is loaded with black beans and chickpeas, and has one secret ingredient: dark chocolate.

If you are seeking a vegan alternative to chili con carne that’s every bit as satisfying as the original, tempeh chili is what you need. This versatile plant-based ingredient (made from whole fermented soybeans) can be crumbled to resemble the texture of ground meat, and it’s packed with protein.

This hearty chili has all the savory, smoky flavors you crave from the classic dish (including cumin, tomatoes, and beans). To complete the meal and add some contrast, load up your bowl with toppings like avocado, cilantro, and crunchy homemade tortilla crisps (recipe below).

What’s In This Tempeh Chili

My tempeh chili starts with the usual foundational suspects: onion, carrot, bell pepper, and garlic, as well as spices (cumin, smoked paprika, and chili flakes). You’ll also need a can of tomato sauce, canned black beans and chickpeas, and a tiny bit of good-quality dark chocolate.

Why Add Chocolate to Chili

“Whoa, chocolate?!” you may be thinking. Yes, there is a tiny bit of dark chocolate here. (It’s actually not that weird if you consider Mexican mole negro is enriched with chocolate, too.)

Chocolate adds depth and richness to chili. Its 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. It’s not enough to make the soup taste like chocolate, but it’s just the right amount to make a well-rounded dish.

The key is to use a good quality chocolate with 70% cocoa content or higher. Lindt and Ghirardelli work perfectly and are easy to find – this is not a job for Hersheys.

How to Make Tempeh Chili

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. (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 so much tastier (and fresher, obviously) than store-bought tortilla chips.

More Tempeh Recipes…

• Tempeh Meatballs
• The Best Tempeh Marinade
• Tempeh Curry
• Soy-Glazed Crumbled 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.