Tempeh Miso Chili ★★★★★1 review

This tempeh miso chili is hearty, comforting, and full of delicious umami flavor. It's also vegan, gluten-free, and perfect for meal-prepping!


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

Spice Mix:

  • 2 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 cup nutritional yeast
  • salt and pepper


  1. 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 and cook another minute.
  2. Mix in all the spices, then add tomato sauce and tomato paste. Bring mixture to a boil then lower to simmer. Crumble in tempeh. Let the chili simmer 30-60 minutes, mixing occasionally to prevent the bottom from burning.
  3. 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.
  4. Garnish as desired (I love adding cilantro, lime juice, and avocado) and serve with steamed rice or toasted bread. Enjoy!


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LunchDinnerAsianMexicanGluten Free

Guest Blogger Ellie Likes Cooking

Hello friends! Welcome to Ellie Likes Cooking. I’m so happy you stumbled upon my little creative space on the internet See all recipes by Ellie

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  • Monique K ★★★★★
    21 November 2020

    Amazing dish! Love the unami flavour and tastes so YUM with bread :) This recipe gave me 3 dinners!!