Vaquero Bean Tempeh Chili Recipe

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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 282kcal
Author Kathy Hester


  • 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


  • 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.


This chili also has 3 different kinds of powdered chilies and tempeh in it to make it perfect for a cold not-quite winter's day. You can also just substitute some pintos or black beans that you have in your pantry. The beauty of beans is that you can use fancy, special beans or more budget-friendly ones.


Calories: 282kcal | Carbohydrates: 34g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 693mg | Potassium: 738mg | Fiber: 12g | Vitamin A: 220IU | Vitamin C: 6.4mg | Calcium: 112mg | Iron: 4.6mg