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.
