Looking for an easy recipe to use your heirloom beans in? My Vaquero Bean Tempeh Chili Recipe is a great place to start and you can substitute other beans you have on hand for the vaqueros!

Vaquero Bean Tempeh Chili taken by Renée Comet
Vaquero Bean Tempeh Chili is one of the recipes from The Great Vegan Bean Book. This chili and the new book are both packed full of heirloom beans.
In this recipe the heirloom star is vaquero beans. They are black and white and a relative to the anasazi bean and they are very tasty.
What Beans Can I Use in Place of Vaquero Beans?
The best conventional beans to sub would be pinto or black beans. There are tons of other heirloom beans you could use like cranberry beans, rojo beans, lila beans, moro or rio zape just to name a few.
The most important part is that you choose a bean that will stay somewhat firm after cooking.

Vaquero Bean Tempeh Chili Recipe From The Great Vegan Bean Book
This chili has a very rich, dark flavor from the combination of chiles. If you decide to buy heirloom beans from Rancho Gordo, be sure to order some of their yummy chili powders.
Ingredients
- 2 tablespoons olive oil, *use water or broth
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 8 ounces 225 g soy tempeh, diced (**use seitan)
- 6 cups 1500 g cooked Vaquero beans or 3 cans (15 ounces, or 420 g each) pinto or black beans, rinsed and drained
- 1 cup 235 ml water
- 1 can, 14.5 ounces, or 406 g diced tomatoes or 1 1/2 cups (270 g) chopped fresh
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon pasilla chile powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chipotle powder
- Salt, smoked or plain
- Vegan sour cream **or Cashew Cream, for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and sauté for a few more minutes.
- Add everything else except the salt and sour cream.
- Cook over medium heat and turn to low as soon as it starts to simmer.
- Cover and cook for 30 to 40 minutes, until piping hot. Taste and season with salt.
- Serve topped with vegan sour cream.
Notes
Nutrition Information
Amount Per Serving Calories 282Saturated Fat 1gSodium 693mgCarbohydrates 34gFiber 12gProtein 17g
Becky Striepe says
Oh yum! I love a good tempeh chili. Where did you find different types of powdered chilies?
Kathy Hester says
Some I got at Whole Foods and others I got at http://www.myspicesage.com – I love them!
Kyleigh says
This looks really fantastic, I am super excited for this book to come out, a vegan bean book that utilizes heirloom beans is something I’ve been wanting to see for a while. Thank you!
Kathy Hester says
I’m excited too!
Tamara says
I can’t wait for this book to come out…… can’t wait can’t wait can’t wait xxx
Kathy Hester says
You are so sweet!
Dawn says
It looks awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Kathy Hester says
: )
Connie Fletcher says
Oh, Kathy….I am so excited for this book…….love me some beans…..and I never tire of trying new ways to incorporate them into me belly….Can’t wait!!!!!
Annie says
Stunning photos, Kathy – and those beans are amazing! I also can’t wait for your new book. Beans are the best.
Maneesha says
Hi! I made this last night and LOVED it! What a winner recipe! I’ll definitely be making this again! It’s perfect for game days and potlucks as well!