Tempeh Chili Con Frijoles

Serves 6 to 8

This vegan tempeh chili has been on the site since 2010 and somehow became one of the most popular recipes here despite having basically no headnote and directions that left people wondering when to add the carrot. The people spoke anyway. They made it, loved it, and kept coming back. Maybe it’s the best vegan chili recipe ever? Consider this the update it always deserved.

Of the three great vegan proteins — tempeh, tofu, and seitan — tempeh is my personal favorite, and this chili is a great example of why. Once you simmer it in soy sauce and sauté it until browned and crumbly, it brings a meatiness and a nuttiness that nothing else quite replicates. It’s got texture, it’s got flavor, and it disappears into the chili but it’s still, like, there, you know?

The rest of the lineup is just as good: green bell pepper, carrot, and onion build the base, chili powder, cumin, and oregano do the seasoning work, and a cup of dark beer deglazes the pot and adds a deep, roasty backbone to the whole thing. Pinto beans round it out, cilantro brightens it up at the end, and a little maple syrup and lemon juice at the finish tie everything together in a way that will have people asking what’s in this.

Serve it with sliced avo or guacamole, thick slices of cornbread, and some finely chopped red onion on top. Or just eat it straight out of the pot at midnight. All roads to vegan chili are completely valid. Oh, it’s also great with homemade vegan sour cream! Don’t sleep on that.

THE BEST TEMPEH CHILI TIPS

On the tempeh. Don’t skip the simmering step. Cooking it in water and soy sauce first removes any bitterness and seasons it from the inside out. Then sautéing it in oil gets it browned and crumbly, which is exactly the texture you want in a chili. It takes a little time but it’s worth every minute.

On the beer. Use something dark and flavorful: anything that says dark beer or specifically a dark lager like Negra Modelo. The beer adds a roasty depth that broth alone can’t replicate. If you don’t drink alcohol, substitute with an equal amount of vegetable broth plus a teaspoon of soy sauce or miso for a little extra depth.

On the chili powder. Three tablespoons sounds like a lot but chili powder is a spice blend, not straight heat. It’s mostly dried chiles, cumin, and garlic powder. That said, heat levels vary by brand — if yours is particularly spicy, start with 2 tablespoons and taste as you go.

On the finish. The maple syrup and lemon juice at the end are not optional. They round out all the deep savory flavors and make the whole pot siiiiiing. Don’t skip them.

Make it your own. This chili is very flexible. Black beans, kidney beans, or a mix work great in place of pintos. A jalapeño or two added with the vegetables will give it more heat. A handful of frozen corn stirred in at the end is never a bad idea. Unless you hate corn.

EVERYONE’S FAVORITE VEGAN TEMPEH CHILI FAQ

What is tempeh? Tempeh is fermented whole soybeans pressed into a firm cake. It’s one of the three great vegan proteins alongside tofu and seitan, and it’s my personal favorite of the three. It has a nutty, earthy flavor and a chewy, meaty texture that makes it perfect for chili. Once you brown it properly it’s genuinely hard to stop eating.

Can I make this without beer? Forrrr surrrrre. Substitute with vegetable broth plus a teaspoon of soy sauce or a little miso paste. You’ll lose some of the roasty depth but it will still be a great chili.

Can I freeze this? Hells yeah. Let it cool completely, portion it into containers, and freeze for up to 3 months. It reheats beautifully and is arguably better the next day anyway.

Can I make this in a slow cooker? Yup. Do the tempeh prep and the vegetable sauté on the stove first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4. Add the cilantro, maple syrup, and lemon juice right before serving.

What do I serve with vegan tempeh chili? Cornbread is the classic move. Guacamole on top, finely chopped red onion, a squeeze of lime. It’s also great over rice or baked potatoes, or as a chili dog situation if that’s where the evening takes you. Homemade vegan sour cream won’t hurt the situation, either.

Can I make this spicier? Absolutely. Add one or two diced jalapeños with the vegetables, or stir in some chipotle in adobo for heat with a smoky edge.

How did I end up here? Did you search “vegan tempeh chili” and land here? Maybe “plant based chili recipe,” “vegan meat chili,” or “high protein vegan chili.” Could have been “easy vegan chili” or even just “what do I do with this block of tempeh.” All roads lead here. You’re in the right place.

Tempeh Chili Con Frijoles

Isa Chandra

A thick, smoky vegan tempeh chili with dark beer, pinto beans, and fresh cilantro. Big flavor, one pot, and a popular recipe on the site since 2010 for good reason.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr

Course entree, Main Course, Stew

Cuisine American

Servings 6 to 8 servings

Ingredients

  

1x2x3x

• 1 tablespoon olive oil plus 2 teaspoons
• 1 large yellow onion diced medium
• 1 green bell pepper diced medium
• 1 large carrot diced small
• 3 cloves garlic minced
• 1 package 8 oz tempeh, diced medium
• 2 teaspoons soy sauce
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano or 2 teaspoons fresh
• 1 1/2 teaspoons salt
• Freshly ground black pepper to taste
• 1 cup good dark beer Negra Modelo is great here
• 1 15- oz can diced tomatoes
• 3 tablespoons tomato paste
• 1 15- oz can pinto beans drained and rinsed
• 1 1/2 cups vegetable broth
• 2 teaspoons pure maple syrup
• Juice of 1/2 a lemon
• 1 cup fresh cilantro loosely packed, chopped

Instructions

 

• In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, bell pepper, and carrot and cook, stirring occasionally, until tender and lightly browned, about 15 to 20 minutes.
• While the vegetables cook, prepare the tempeh. Place the tempeh in a large skillet and add enough water to almost cover it. Add the soy sauce and bring to a boil over high heat. Let simmer, stirring occasionally, until the water is absorbed, about 15 minutes. Using a fork, mash the tempeh into crumbles — chunky, not paste. Add the remaining 2 teaspoons of olive oil and sauté over medium heat for about 15 more minutes, until the tempeh is nicely browned.
• When the vegetables are ready, add the garlic and stir for 30 seconds. Add the salt, chili powder, cumin, oregano, and black pepper and stir for another minute. Pour in the beer and scrape up any bits from the bottom of the pot. Let cook for 2 minutes.
• Add the diced tomatoes, tomato paste, beans, broth, and cooked tempeh. Stir everything together, reduce heat to medium, cover, and cook for 20 minutes, stirring occasionally. Uncover and cook for another 30 minutes, stirring occasionally, until the chili is thick and deeply flavored.
• Stir in the maple syrup and lemon juice. Taste and adjust salt if needed. Add the cilantro, stir, and serve.

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