Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook for a few minutes until onions turn translucent, then add in bell pepper and green beans. Crumble in tempeh and cook until tempeh is slightly browned, stirring occasionally.
Mix in all the spices, then add tomato sauce and tomato paste. Bring mixture to a boil then lower to simmer. Let the chili simmer 30-60 minutes, mixing occasionally to prevent the bottom from burning.
After 30-60 minutes have passed, add in corn and black beans and simmer another 5 minutes. Turn off heat. Mix miso with 1/4 cup water in a separate bowl, then add to chili. Mix until well combined. Taste and add salt/pepper as needed.
Garnish as desired (I love adding cilantro, lime juice, and avocado) and serve with steamed rice or toasted bread. Enjoy!