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Tempeh Miso Chili (Vegan, Gluten-Free)

This tempeh miso chili is hearty, comforting, and full of delicious umami flavor. It's also vegan, gluten-free, and perfect for meal-prepping!
Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 4


  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves of garlic minced
  • 2 carrots diced
  • 2 ribs of celery diced
  • 8 oz tempeh crumbled
  • 1 bell pepper diced
  • ½ cup green beans chopped
  • 28 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 cup black beans rinsed & drained
  • ½ cup corn
  • 2 tbsp red miso


  • 2 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ cup nutritional yeast
  • salt & pepper to taste


  • 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!