Bean + Tempeh Vegan Chili

Smoked 3-Bean + Tempeh Vegan Chili

Hi friends! I’m excited to share one of my favorite chili recipes – warm, cozy, smoky, and belly-filling. Joe mentioned that he was craving chili while we were out shopping and I immediately thought YES, I LOVE YOU. I grabbed all the odds and ends I needed and the result is wonderful. I love adding 3 different types of beans to mine for extra protein and fiber – plus the tempeh and portobello makes it extra hearty.

I think next time, I will forgo the carrots because it did not quite mesh well with everything else… Joe agreed with me. When I said it, he actually gave me a fist bump. LOL But other than that, this was one of my favorite “throw together” chilis that I have made in a while. The smoked paprika is the star!


This recipe makes a very large batch of chili – it lasted me an entire week between both Joe and I. I would say at least 8-10 servings!

You will need:

  • 2 cloves garlic, minced
  • 1 medium vidalia onion, diced
  • 2 large carrots, sliced
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green pepper
  • 2 large portobello mushroom caps, cubed
  • 1/2 cup frozen corn
  • 1 tbs smoked paprika
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 can pink beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup crumbled tempeh
  • 1 small can tomato paste
  • 5 cups water
  • 1 medium sweet potato, cubed and boiled
  • Pink Himalayan salt and pepper, to taste

To make:

  • In a large pot over medium heat, add garlic, onion, carrots, peppers, mushrooms, and corn. Stir frequently and add a little water to the bottom if it starts to burn.
  • After about 5 minutes of this, add smoked paprika, cumin, and chili powder. Stir well until all is coated.
  • Add 3 cans of beans and crumbled tempeh – mixing well.
  • Add 1 can of tomato paste and mix well – then add 5 cups of water (more or less depending on the consistency you’d like!
  • Take your boiled sweet potato, drain, and add to your blender (I used my ninja quickly). Add a splash of water and blend into a thick paste. Add paste to pot of soup to thicken.
  • Add salt and pepper to taste, or revisit your other spices. I ended up adding a bit more smoked paprika and chili powder… do whatever feels right!
  • Let simmer on low for about a half hour to 45 min until serving.

I serve my chili with avocado slices for me, and avocado and tortilla chips for Joe. It just adds a little extra something to the dish – plus, yummy healthy oils and fats! Avocado basically makes everything better.

What’s your favorite warm soup during the cold winter months?

Thanks for reading, and I hope you enjoy this recipe – in pajamas, on the couch, watching your favorite Netflix binge. xx bianca