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two bowls filled with vegan tempeh chili beside a bamboo fork and bowls of cilantro, corn, and cashew sour cream

Vegan Tempeh Chili

  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan


This vegan tempeh chili is healthy, hearty, and full of flavor! It’s a protein-packed vegetarian chili recipe that’s perfect for weeknight dinners. Top it with cashew sour cream and avocado.



Tempeh Chili

  • 1 tbsp oil (olive, avocado, or vegetable)
  • 1 white or yellow onion, diced
  • 4 cloves garlic, minced
  • 1 block tempeh, crumbled
  • 2 cups chopped vegetables* (See Notes)
  • 2.5 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 14-oz can kidney beans, drained and rinsed
  • 1 14-oz can black beans, drained and rinsed
  • 1 14-oz can corn, drained and rinsed
  • 1 28-oz can diced tomatoes
  • 2.5 cups vegetable broth
  • 3 tbsp tomato paste
  • 1 tbsp coconut sugar

For Serving (optional)

  • Cashew sour cream
  • Avocado
  • Cilantro
  • Corn tortilla chips


  1. Warm oil and diced onion in a large stock pot. Sauté onions for 3-5 minutes or until translucent.
  2. Add minced garlic, crumbled tempeh, chopped vegetables of choice, chili powder, cumin, salt, smoked paprika, and chipotle powder. Cook for 5 minutes, stirring frequently.
  3. Add kidney beans, black beans, corn, diced tomatoes, vegetable broth, tomato paste, and coconut sugar. Mix ingredients together. Bring to a boil, then reduce heat and simmer (partially covered) for 45 minutes. Stir occasionally.
  4. Serve chili with vegan cashew sour cream, avocado, cilantro, and/or corn tortilla chips.


  • *You can use any vegetables of your choosing. I recommend carrot and bell peppers, but other options include green peas, celery, zucchini, sweet potato, and butternut squash.
  • Feel free to adjust the spices to your own liking.
  • To crumble tempeh, simply rip apart the tempeh block over the stock pot. It will crumble and act as the “meat” in this chili recipe.


  • Serving Size: 1 serving
  • Calories: 412
  • Sugar: 18g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 63g
  • Fiber: 21g
  • Protein: 23g

Keywords: vegan tempeh chili, tempeh recipes, vegetarian chili