Hearty Tempeh & Black Bean Chili
This hearty tempeh and black bean chili offers a satisfying plant-based twist on a classic comfort food, packed with protein and fiber for a truly fulfilling meal. Crumbled tempeh provides a substantial, meaty texture, absorbing the rich, smoky flavors of the chili spices.
For 6 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Add the crumbled tempeh to the pot. Increase heat slightly and cook, stirring occasionally and breaking up any large pieces, for 8-10 minutes until the tempeh is browned and slightly crispy.
Stir in chili powder, ground cumin, dried oregano, smoked paprika, and unsweetened cocoa powder (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This 'blooming' step enhances their flavor.
Add the tomato paste and cook for another minute, stirring to combine it thoroughly with the tempeh and spices.
Pour in the undrained diced tomatoes, rinsed black beans, rinsed kidney beans, vegetable broth, and bay leaf. Stir everything together until well combined.
Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 25-30 minutes, stirring occasionally, to allow the flavors to meld and deepen.
Remove and discard the bay leaf. Taste the chili and season with salt and black pepper as needed. If the chili is too thin, uncover and simmer for an additional 10-15 minutes until it reaches your desired consistency.
Serve hot, garnished with your favorite toppings such as fresh cilantro, sliced avocado, a squeeze of fresh lime juice, or a dollop of vegan sour cream.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Brown Tempeh Thoroughly:** Don't rush the browning step for the tempeh. Getting a good sear on it adds depth of flavor and a more satisfying texture to the chili.
- 2**Bloom Your Spices:** Cooking the dry spices in oil for a minute or two before adding liquids helps to release their essential oils, intensifying their aroma and flavor.
- 3**Adjust Consistency:** If you prefer a thicker chili, simply simmer it uncovered for a longer period. For a thinner chili, you can add a splash more vegetable broth or water.
- 4**Make Ahead:** Chili often tastes even better the next day! Prepare it in advance and reheat gently on the stovetop, adding a little extra broth if needed.
Adapt it for your goals.
Spicy Kick
Add 1-2 diced jalapeños or a pinch of cayenne pepper with the bell pepper for extra heat. A dash of hot sauce at the end also works wonders.
Smoky DepthSmoky Depth
Incorporate a chipotle pepper in adobo sauce (minced) or a teaspoon of liquid smoke for an even deeper, more pronounced smoky flavor profile.
Sweet Potato BoostSweet Potato Boost
Add 1 cup of diced sweet potato along with the onions and bell pepper for added sweetness, nutrients, and a different texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tempeh and black beans are excellent sources of complete plant-based protein, essential for muscle repair, growth, and overall body function, making this chili very satisfying.
High in Dietary Fiber
Loaded with fiber from tempeh, beans, and vegetables, this chili promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Packed with Antioxidants
The array of vegetables and spices like chili powder, cumin, and smoked paprika provide a wealth of antioxidants, which help protect cells from damage and support overall health.
Frequently asked questions
Absolutely! Pinto beans, cannellini beans, or even chickpeas would work well in this chili. Feel free to use your favorite combination or what you have on hand.
