Hearty Tempeh & Black Bean Chili
A thick, smoky, and deeply satisfying chili loaded with crumbled tempeh, tender black beans, and a rich tomato base. It simmers into a robust one-pot meal with a gentle warmth that builds with every spoonful—perfect for game day or a cozy weeknight dinner.
For 4 servings
- prep
Soak the black beans overnight.
Rinse 150g dried black beans and soak in plenty of water (enough to cover by 2 inches) for at least 8 hours or overnight. Drain and rinse before cooking.
- pressure cook · ~20 min
Cook the black beans until tender.
Add the soaked and drained black beans to a pressure cooker with 3 cups of fresh water. Pressure cook on medium heat for 15-20 minutes (4-5 whistles) until the beans are soft and mashable. Let the pressure release naturally, then set the beans and their cooking liquid aside.
TIPDon't salt the cooking water—salt can toughen the bean skins and prevent them from softening. - saute · ~8 min
Sauté the crumbled tempeh until golden.
Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add the crumbled tempeh and cook, stirring occasionally, until it turns golden brown and slightly crispy around the edges, about 6-8 minutes. Transfer the browned tempeh to a plate and set aside.
TIPDon't stir constantly—letting the tempeh sit undisturbed for a minute at a time helps it develop a better sear. - saute · ~11 min
Build the aromatic base.
1.In the same pot, add the chopped onion and cook over medium heat until softened and translucent (5-7 minutes).2.Add the minced garlic and diced bell pepper, and cook for another 3 minutes until fragrant.3.Stir in the cumin powder, smoked paprika, chili powder, and dried oregano. Cook for 30 seconds to bloom the spices. - simmer · ~30 min
Simmer the chili.
1.Add the chopped fresh tomatoes and tomato paste to the pot. Cook, stirring frequently, until the tomatoes break down and release their juices.2.Return the browned tempeh to the pot along with the cooked black beans and their liquid.3.Pour in 1 cup of water and season with salt and black pepper. Stir everything together.4.Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer gently for 25-30 minutes, stirring occasionally.TIPIf the chili gets too thick during simmering, add a splash of water. You want it hearty but still spoonable. - mix
Finish with fresh lime juice.
Remove the chili from heat. Stir in the fresh lime juice, taste, and adjust salt or pepper if needed.
TIPThe lime juice brightens all the flavors—don't skip it. - garnish
Garnish with fresh cilantro and serve hot.
Ladle the chili into bowls, top generously with chopped fresh cilantro, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry-toast the cumin and smoked paprika in the pot for 30 seconds before adding liquid to deepen their smoky warmth.
- 2For a thicker chili, mash a quarter of the cooked black beans against the side of the pot before adding them back.
- 3Let the chili rest off the heat for 10 minutes after simmering—the flavors will meld and the texture will settle.
- 4Make a double batch and freeze half; this chili tastes even better the next day as the spices continue to develop.
- 5If using canned black beans instead of dried, skip step 2 and add two 15-oz cans (rinsed) with 1 cup of water in step 5.
- 6To build a deeper umami base, add a teaspoon of soy sauce or a splash of tamari along with the tomatoes.
Adapt it for your goals.
Smoky chipotle
Add 1-2 chipotle peppers in adobo sauce (minced) with the tomatoes for a deeper, smoky heat and a touch of tangy sweetness.
high proteinHigh-protein
Swap half the tempeh for crumbled extra-firm tofu or add a can of rinsed chickpeas for an extra protein boost without altering the chili's hearty texture.
jainJain
Replace onion and garlic with asafoetida (hing) and use ginger and green chili for flavor; omit onion/garlic for Jain dietary practices.
oil freeOil-free
Dry-sauté the tempeh and vegetables in a non-stick pan using vegetable broth instead of oil, keeping the recipe lower in fat.
Why this is on our healthy list.
High in Plant Protein
Tempeh and black beans together deliver a complete protein profile, making this chili a filling, muscle-friendly meal without meat.
Rich in Dietary Fiber
Black beans and tempeh provide soluble and insoluble fiber, which supports digestive health and helps maintain steady blood sugar levels.
Packed with Antioxidants
Smoked paprika, cumin, and fresh tomatoes supply antioxidant compounds like lycopene and curcumin, which help fight oxidative stress.
Heart-Healthy Fats
Tempeh contains unsaturated fats and the recipe uses minimal oil, supporting cardiovascular health while keeping the dish satisfying.
Frequently asked questions
Yes. Skip step 2 and add two 15-oz cans of rinsed black beans with 1 cup of water in step 5. Reduce simmer time by 5 minutes since the beans are already tender.
