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For Meatless Friday, Elizabeth Varga shares a recipe for a vegan spin on classic chili that makes an easy and satisfying meal. Download our printable recipe card!

One of the great things about chili is that you can leverage canned foods to add a variety of nutrients and flavors, without all the work.

Classic chili recipes do still involve some fresh ingredients like onion and pepper, but canned tomatoes and beans make recipes like this SO quick and easy.

This vegan tempeh chili is a plant-based version of a classic chili recipe. Instead of using ground beef, we'll use a crumbled block of tempeh for some extra protein and texture. The result: a vegetarian chili that is packed with flavor!

 

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Vegan Tempeh Chili

Makes 6 servings

Ingredients

  • 1 Medium Yellow Onion diced
  • 2 Poblano Peppers diced
  • 1 Jalapeño seeds removed and minced
  • 4 Cloves Garlic minced
  • 2 Teaspoons Chili Powder
  • ½ Teaspoon Cumin
  • 1 ½ Teaspoons Kosher Salt
  • ¼ Teaspoon Black Pepper
  • 1 28 ounce Can Diced Tomatoes
  • 1 8 Ounce Block Tempeh crumbled
  • 1 15 Ounce Can Cannellini Beans drained & rinsed
  • 1 15 Ounce Can Kidney Beans drained & rinsed
  • 2 Cups Frozen Shelled Edamame
  • 2 Cups Vegetable Broth
  • For Garnish: scallions, vegan sour cream, vegan cheese, etc.

Instructions

  • Sauté the onion, poblano peppers, and jalapeño peppers in a large pot over medium heat for 5-7 minutes. Use a splash of the vegetable broth to prevent sticking.
  • Add the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
  • Stir in the tomatoes, tempeh, cannellini beans, kidney beans, edamame, and broth. Bring to a boil, then simmer 10 minutes.
  • Serve with a garnish of sliced scallions, vegan sour cream, and/or vegan cheese. Enjoy!

For ingredient substitutions and nutrition information, visit AtElizabethsTable.com.

 

Download printable recipe

See our full list of Meatless Friday recipes

 

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Copyright 2025 Elizabeth Varga
Images: copyright 2025 Elizabeth Varga, all rights reserved.

About the Author

Elizabeth Varga

Elizabeth Varga

Elizabeth Varga is the founder of At Elizabeth’s Table, a plant-based recipe blog that explores the relationship between food and the Catholic faith. With a passion for healthy living, she is a full-time food blogger and food photographer. When not in the kitchen, Elizabeth enjoys drinking coffee, working out, listening to podcasts, and going on long walks. Follow along with her blog at AtElizabethsTable.com.