Tempeh chili with vegetables
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Tempeh Chili with Vegetables (Vegan)

The days are getting cooler. Where I live, in the highlands of Guatemala, cooler means that the temperature outside has dropped from 78 degrees F to 68. Brrrr. Time to make my favorite tempeh vegetable chili!

In addition to being hearty and satisfying, this chili is packed with nutrition. It’s a sneaky way to get more vegetables into those picky eaters who only eat vegetables when they’re not recognizable as vegetables (my daughter was one of those).

This recipe is a great way to use leftover beans, grains, or vegetables: if you’re using leftover grains or vegetables, add them at the end of cooking. Adapt the recipe to whatever you have on hand. Mushrooms are an excellent addition: sauté them with the onion until the juices have mostly cooked away before adding the tempeh.

I make my chili in an Instant Pot, so it’s easy to put the ingredients together and let the pressure cooker setting do the rest. Like most chili recipes, this one is excellent the second day and it freezes well.

Tempeh Chili with Vegetables

Course: Main Course
Cuisine: American, Vegan
Keyword: Chili, Tempeh
Servings: 8
Calories: 287kcal
Author: Singing Vegan


  • Instant Pot (optional)


  • 1 lb black beans cooked until tender but not mushy (red beans or garbanzos work too!)
  • 1 lb tempeh
  • 4 cups vegetable broth or mix 2 Tablespoons miso with 4 cups of water
  • 1 onion
  • 1 clove garlic
  • 1 red pepper chopped
  • 1 jalapeno chopped
  • 2 cups tomato sauce
  • 1 cup tomatoes diced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 cup brown rice uncooked
  • 3 cups broccoli chopped (or use other veggies of your choice)
  • 2 cups cauliflower chopped (or use other veggies of your choice)


  • In a large skillet, cook the tempeh in 2 cups of miso broth for about 30 minutes. Cut into 1–2 inch cubes and set aside.
  • Dry sauté the onion until translucent. Add the garlic, red pepper, and jalapeño and continue sautéing a few minutes. Add the cubed tempeh and continue cooking until the tempeh begins to brown, about 10 minutes. Don’t worry if the tempeh cubes fall apart.
  • In a crockpot, pressure cooker, or soup pot, mix the sautéed vegetable/tempeh mixture with the beans, tomato sauce, tomatoes, chili powder, cumin, rice, and vegetables. Add enough of the remaining broth so the mixture is just barely covered.
  • Allow to cook until the flavors blend. In a slow cooker, this is about 4 hours on high. In a pressure cooker, about 30 minutes at pressure. On the stove top, allow at least an hour, but more is better.
  • Garnish with chopped onion, cilantro, nutritional yeast, or grated vegan cheese.


Calories: 287kcal | Carbohydrates: 40g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Sodium: 844mg | Potassium: 990mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1822IU | Vitamin C: 72mg | Calcium: 129mg | Iron: 5mg

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  1. Hi, Traci.

    Marianne from Tzununá here. I’m new to the vegetarian lifestyle and having trouble with lack of flavors, so I came here for help!

    I managed to find tempeh at Chalo’s but couldn’t find miso for this recipe. Do you know where I can buy the paste?

    Thank you.

    1. Hi Marianne!
      Chalo’s also has the miso. It’s in the refrigerator section, usually above the mushrooms. If they’re out, Sandra’s also carried it.

      Miso comes in different strengths. Usually Chalo’s has the one with a red label, which is quite hearty. Sometimes they have the one with a yellow label, which is a bit mellower.

      Salud Para Vida, the health food store in San Pedro, also carried miso.

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