Mix spices: Add all the spices to a bowl and mix together.
Cook onion and celery: Heat oil in a large pot over medium heat. Add onion and celery and cook until the onions start to brown, 3-5 minutes.
Add garlic and carrots: Stir in garlic and carrots and cook 2 minutes.
Add tempeh: Add crumbled tempeh and cook for 1 minute. You can also add the bell pepper now if you want it to be soft - I prefer a crunchy texture so I add the bell peppers near the end.
Add spices: Add spices and cook for 30 seconds, stirring constantly.
Add tomato paste: Add tomato paste and stir another 30 seconds.
Add tomatoes, broth, and beans: Pour in tomatoes, vegetable broth, and beans.
Simmer: Give the chili a good stir, then bring to a boil. Reduce heat to a simmer, cover, and simmer the chili for 15-30 minutes (15 if you're in a hurry, 30 for better flavor).
Add bell peppers and acid: Add the bell peppers if you didn't add them previously, and drizzle in balsamic vinegar. Stir and cook another minute or two until bell peppers are crisp-tender. Stir in lime juice.
Garnish as desired (see notes).
Notes
To crumble tempeh: You can crumble tempeh with your hands - just break the tempeh into small pieces. For finer crumbles, you can process the tempeh in a food processor.Garnishes: avocado, sliced green onions, vegan cheese, vegan sour cream, jalapeños, red onions, lime wedges, cilantro