This hearty vegan chili recipe is packed with smoky spices, veggies, beans, and rich plant-based protein for a comforting, nourishing meal.
Why This Vegan Chili Recipe Works
There’s nothing more comforting than a hearty bowl of plant-based chili—especially one that’s rich, smoky, and packed with protein. This slow-cooker vegan chili recipe brings together beans, vegetables, and flavorful smoked tempeh for a nourishing meal that warms you from the inside out. It’s easy to make, deeply satisfying, and perfect for cozy nights, meal prep, or feeding a hungry crowd. If you’re looking for a cozy, protein-rich chili that fits the vegan lifestyle, this recipe is perfect for fall and winter meals.
A Complete, Nourishing Plant-Based Meal
What I love about this chili is how complete it is. Beans and tempeh deliver plant-powered protein and fiber, while the vegetables add antioxidants, vitamins, and minerals your body thrives on. Beans offer powerful health benefits, including improved heart health and gut support. The broth, tomatoes, and aromatics come together to create a balanced, robust base that keeps you full for hours without feeling heavy. This vegan chili recipe embodies nutritious, well-rounded plant-based meals.
Packed With Fiber & Heart-Healthy Benefits
Chili is naturally one of the easiest dishes to boost your daily fiber intake, which is great for digestion, blood sugar balance, and overall gut health. The mix of black beans, kidney beans, and pinto beans provides not only fiber but also essential minerals like iron, magnesium, and potassium. Slow-cooking the ingredients helps the flavors meld beautifully while preserving nutrients from the vegetables. This vegan chili recipe is comfort food you can feel good about eating—nourishing, wholesome, and energizing. If you’re exploring more plant-focused meals, check out my plant-based diet for gut health guide.
What Is Tempeh?
Tempeh is a traditional Indonesian plant-based protein made from fermented soybeans. Unlike tofu, tempeh is firm, hearty, and slightly nutty with a texture that holds up beautifully in chilis, stir-fries, and stews. Because it’s fermented, tempeh is also naturally rich in probiotics, which support a healthy gut microbiome. It’s one of my favorite meat alternatives because it offers complete protein, iron, calcium, and fiber—something most plant proteins don’t provide all in one package.
In this recipe, smoked tempeh adds depth and savoriness that makes the chili incredibly satisfying. Crumbling it into the vegetables and deglazing with red wine infuses every bite with bold, rich flavor. Indeed, this vegan chili recipe ensures every bite is flavorful with smoked tempeh.
This vegan chili recipe uses simple, whole-food plant-based ingredients to deliver protein, fiber, and antioxidants in every serving.
Ultimate Vegan Chili Recipe: A Hearty Plant-Based Comfort Meal
Equipment
- 1 Non-Stick Frying Pan I love the Scanpans – they work great
- Electric slow cooker The All-Clad is my favorite
Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can pinto beans, drained and rinsed
- 1 15 ounce can kidney beans, drained and rinsed
- 2 packages Smoked Tempeh – cooked and crumbled
- 1 teaspoon Apple Cider Vinegar
- ¾ cup Red Wine
- 2 tablespoons Worcester (vegan)
- 1 tbsp chipotle pepper in adobo sauce – smoked (or more depending on how spicy you want it)
- 3 strips Kombu strips
- 1 tablespoon red chili flakes
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (diced)
- 1 jalapeño (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 carrots (diced)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon low sodium soy sauce
- 1 28 ounce can diced tomatoes
- 2 cups broth
- 1 teaspoon maple syrup
- salt and pepper to taste
- Nutritional yeast to taste
- Cilantro to taste
Instructions
- Cook the smoked tempeh in a non-stick pan over medium heat, crumbling it with a spatula as it browns. Set aside.
- In the same pan, add olive oil and sauté the onion, bell peppers, carrots, garlic, and chopped jalapeño (seeds removed for milder heat) with a sprinkle of the seasonings until the vegetables begin to soften and become fragrant.
- Return the crumbled tempeh to the pan and pour in ¾ cup of red wine. Stir well and let it simmer until the wine has mostly cooked off. This step deepens the flavor and lifts all the browned bits from the pan.
- Transfer the tempeh and vegetable mixture to the slow cooker.
- Stir in the beans, diced tomatoes, broth, seasonings, kombu strips, apple cider vinegar, liquid smoke, and maple syrup.
- Cover and cook on high for about 4 hours, or on low for 6–7 hours, until the chili is thick, rich, and flavorful.
- Top with cilantro and a sprinkle of nutritional yeast and serve!
