Vaquero Bean Tempeh Chili Recipe

Vaquero Bean Tempeh Chili

Excerpted from The Great Vegan Bean Book (available in May 2013)
gluten-free, oil-free option*, soy-free option**
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.
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. Then 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.
Yield: 6 servings
Total Prep Time: 20 minutes
Total Cooking Time: 40 to 50 minutes

The Great Vegan Bean Book hits the shelves on May 15, 2013.

Kathy Hester is the author of The Vegan Slow Cooker, and the founder of the blogs Healthy Slow Cooking ( and Busy Vegan ( She writes for various online health and cooking websites, including Bright Hub (, Divine Caroline (, Everything Mom (, and The Healthy Hostess ( She lives in Durham, NC with her partner, two cats, and one dog.