Chili BowlI’ve been making Chili in various forms for as long as I’ve been cooking, and that really is quite a long time. In the days before my vegan life, I used choice cuts of meats, and once in awhile scored some great venison. I had to adjust the recipe for use with products like tofu and tempeh. They don’t have the fat that animal product does, so I use a little more oil to sweat the vegetables, and lime juice to deglaze the pan. This recipe is the result of the happy mix between chilis, tempeh, and black beans.


Black Bean & Tempeh Chili
A happy mix between tempeh, chilies, and black beans.
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Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
  1. 2 tbsp sunflower oil
  2. 2 carrots, diced
  3. 1 red pepper, diced
  4. 1 green pepper, diced
  5. 1/4 cup onions, diced
  6. 4-5 garlic cloves, minced
  7. 1 jalapeno, diced
  8. 1/2 poblano chili, diced
  9. 1 anaheim chili, diced
  10. 1 yellow waxy chili
  11. 1 tbsp cumin powder
  12. 1 tbsp. coriander powder
  13. 2 tbsp red chili powder
  14. 1/4 tsp cayenne pepper (more if you like it hot)
  15. 1 lb tempeh, minced
  16. Juice of 2 or 3 limes
  17. 1 cup cooked black beans
  18. 1 cup cooked red kidney beans
  19. 4 cups Vegetable Stock
  20. Chopped cilantro for garnish
  21. Lime wedges for garnish
  1. In a sturdy stock pot, heat up the oil. Add the carrots, peppers, onion, garlic, and chilies.
  2. Saute on a medium low heat until the onions are translucent.
  3. Add cumin, coriander, chili powder, and cayenne. Cook for a minute or two more.
  4. De-glaze with the lime juice.
  5. Add the tempeh and stir to incorporate all the ingredients.
  6. Add the beans and vegetable stock. Bring to a boil
  7. Turn down the heat and cover. Simmer on a low heat for 2 hours. This ensures that all the flavors infuse together and makes a tasty and comforting chili.
  1. Serve garnished with cilantro and cashew lime crema.
Kitchen Shaman