Smoky tempeh and black bean vegetarian chili is the pot that wins chili night. Crumbled tempeh browns in olive oil like ground meat, chipotles in adobo bring real smoke, and the long simmer turns it all into one deep, saucy whole.
Get ready for what might be the best vegetarian chili you’ve ever tasted! This isn’t just another chili recipe; it’s a deep, smoky, and incredibly satisfying meal that will warm you from the inside out. The magic lies in the combination of crispy crumbled tempeh, sweet roasted garlic, earthy black beans, and the smoldering heat of chipotle chiles. A touch of honey (or sugar for a vegan version) perfectly balances the flavors, creating a rich and complex bite every time. It’s a fantastic low-and-slow recipe for a lazy weekend, and it tastes even better the next day. Serve it with a big piece of cornbread, use it as a burrito filling, or just enjoy a hearty bowl topped with fresh cilantro and crunchy radishes.
Ingredients
• 2 heads garlic
• 3 tablespoons / 45 ml (1.5 fl oz) extra virgin olive oil, plus more for coating garlic
• 12 ounces / 340 g (12 oz) tempeh, crumbled
• 2 large onions, chopped
• 1/4 cup / 60 ml honey or 2 tablespoons / 30 g (1.06 oz) sugar for vegan option
• 3 medium carrots, chopped
• 2 tablespoons (30 ml / 1 fl oz) chili powder
• 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh sage or 1 teaspoon (5 ml / 0.2 fl oz) dried sage
• 2 to 5 canned chipotle chiles in adobo, chopped, plus adobo sauce to taste
• 3 tablespoons tomato paste
• 4 cups / 900 g (31.7 oz) chopped ripe tomatoes, fresh or canned
• 2 cups / 480 ml vegetable stock or water
• 1 cup / 185 g (6.5 oz) dried black beans, soaked
• Salt and freshly ground black pepper to taste
• 1 cup (240 ml) chopped fresh cilantro, for garnish
• 1 cup (240 ml) chopped radishes, for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Coat the whole heads of garlic with a little olive oil, wrap in foil, and roast for 40-50 minutes, or until soft and fragrant. Set aside to cool.
2. While the garlic roasts, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large pot or Dutch oven over medium-high heat. Add the crumbled tempeh and cook, stirring frequently, until it’s deeply browned and crisp on all sides, about 5-7 minutes. Use a slotted spoon to transfer the tempeh to a bowl.
3. Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the pot along with the chopped onions. Cook for 2-3 minutes until they begin to soften. Stir in the honey or sugar, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes.
4. Stir in the carrots, chili powder, and sage, and cook for another minute until fragrant. Add the chopped chipotles with their adobo sauce, followed by the tomato paste, and stir to combine.
5. Add the chopped tomatoes, vegetable stock, soaked black beans, and the browned tempeh back into the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
6. Cook, stirring occasionally, for about 1 hour, or until the beans are tender and the chili has thickened. If it looks too dry, add a splash more stock or water.
7. Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins directly into the chili. Stir well to incorporate the garlic. Season with salt and pepper to taste.
8. Serve hot, garnished generously with fresh cilantro and chopped radishes.
Nutritional Information
• Approximate values per serving (if recipe makes 6)
• Calories: 450 kcal
• Protein: 22 g
• Carbohydrates: 65 g
• Fiber: 18 g
• Fat: 14 g
• Sodium: 450 mg
Pro Tips
• Make it Vegan: Easily make this chili vegan by swapping the honey for 2 tablespoons (30 ml / 1 fl oz) of sugar or an equal amount of maple syrup.
• Meal Prep Champion: This chili tastes even better the next day! Make a double batch and freeze half in individual portions for a quick and hearty future meal.
• Control the Heat: Adjust the number of chipotle chiles to your liking. Start with two for a moderate smokiness and add more for a fiery kick.
• Time-Saving Beans: If you’re short on time, use two 15-ounce cans of black beans, rinsed and drained. Add them during the last 15 minutes of simmering.
FAQ
Q: How can I make this tempeh chili vegan
A: This recipe is easily made vegan by substituting the honey. Simply use 2 tablespoons (30 ml / 1 fl oz) of sugar or an equal amount of maple syrup to achieve the same balance of sweet and smoky flavors.
Q: Is this vegetarian chili a good source of protein
A: Yes, this chili is packed with plant-based protein. The combination of crispy crumbled tempeh and hearty black beans provides approximately 22 grams (0.78 oz / 22.1 g) of protein per serving, making it a very satisfying and filling meal.
Q: Can I use canned black beans instead of dried
A: Absolutely! To save time, you can use two 15-ounce cans of black beans. Be sure to rinse and drain them well, and add them to the chili during the last 15 minutes of simmering so they don’t get too mushy.
Q: How long does this vegetarian chili last in the fridge
A: This chili is perfect for meal prep as the flavors deepen over time. Store it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
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Smoky Tempeh and Black Bean Vegetarian Chili
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Coat the whole heads of garlic with a little olive oil, wrap in foil, and roast for 40-50 minutes, or until soft and fragrant.
- Set aside to cool.
- While the garlic roasts, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the crumbled tempeh and cook, stirring frequently, until it's deeply browned and crisp on all sides, about 5-7 minutes. Use a slotted spoon to transfer the tempeh to a bowl.
- Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the pot along with the chopped onions.
- Cook for 2-3 minutes until they begin to soften.
- Stir in the honey or sugar, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes.
- Stir in the carrots, chili powder, and sage, and cook for another minute until fragrant.
- Add the chopped chipotles with their adobo sauce, followed by the tomato paste, and stir to combine.
- Add the chopped tomatoes, vegetable stock, soaked black beans, and the browned tempeh back into the pot.
- Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- Cook, stirring occasionally, for about 1 hour, or until the beans are tender and the chili has thickened. If it looks too dry, add a splash more stock or water.
- Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins directly into the chili.
- Stir well to incorporate the garlic.
- Season with salt and pepper to taste.
- Serve hot, garnished generously with fresh cilantro and chopped radishes.
