Chili Sin Carne

Here we have a heart healthy chili, bursting with flavor! Our version uses tempeh, a soy based protein similar to tofu, instead of meat. You can replace the tempeh with tofu, seitan, or jackfruit. Experiment with different beans, and spice levels. Add dried and fresh chilies, leaving varying amounts of seeds to see how it affects spice level. Top with vegan sour cream, toasted pepitas, and a sprig of cilantro!

Written by
Jonathan Marbas
Last updated
September 2, 2022


2 cups vegetable stock or water
14.5 ounces fire-roasted crushed or diced tomatoes
8 ounces tempeh, cut into ⅛-inch cubes (1 ½ cups)
¾ cup yellow onion, minced
½ cup celery, minced
1 tablespoon garlic, minced
1 tablespoon jalapeño pepper, seeded and minced
1 large Ancho chile, soaked in water until soft, seeded, finely minced (2 tablespoons), optional
2 tablespoons tomato paste
1 tablespoon chili powder
1 ½ teaspoons cumin powder, optionally toasted
1 14-ounce can black beans, or 1 ½ cups cooked and drained
¾ cup corn, fresh or frozen
1 tablespoon wheat-free tamari or soy sauce, or to taste
1 tablespoon lime juice, fresh squeezed
Pinch cayenne pepper
Sea salt and ground black pepper to taste
¼ teaspoon liquid smoke, optional
2 tablespoons cilantro, minced


1. Place the vegetable stock, tomatoes, tempeh, onion, celery, garlic, jalapeño, chile, tomato paste, chili powder, and cumin, in a 3-quart pot and simmer over medium heat for 15 minutes, stirring occasionally.

2. Add the beans and corn and cook for 5 minutes, stirring occasionally. Add the remaining ingredients, remove from heat, mix well and enjoy. Flavor improves over time.

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