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Tempeh and Mushroom Chili with Corn and Cilantro

Tempeh and Mushroom Chili with Corn and Cilantro

A hearty, plant-based chili with steamed tempeh, cremini mushrooms, kidney beans, and fresh cilantro — bold in flavor and easy to make.

Prep15 min
Cook46 min
Total61 min
 6 servings
Easy

Ingredients

  • Tempeh
    230 g
  • Red Onion(finely chopped)
    1 pc.
  • Red Bell Pepper(roughly chopped)
    1 pc.
  • Miso Paste
    1 tbsp
  • Garlic(finely chopped)
    3 clove
  • White Mushrooms(roughly chopped)
    225 g
  • Red Pepper Flakes
    2 tbsp
  • Oregano (dried)
    0.5 tsp
  • Black cumin(ground)
    0.5 tsp
  • Black Pepper(ground)
    0.25 tsp
  • Crushed Tomatoes
    800 g
  • Kidney Beans(drained and rinsed)
    810 g
  • Corn
    160 g
  • Cilantro(fresh)
    30 g

Instructions

  1. Steam the tempeh in a metal steamer basket over an inch (2.5cm) of boiling water in a covered saucepan for 10 minutes. Drain, coarsely chop, and set aside.
  2. In a large saucepan, heat ¼ cup (60ml) of water over medium heat. Add the red onion and bell pepper, cover, and cook until softened, about 5 minutes.
  3. Add the miso mixture (miso paste blended with 60ml hot water) and garlic, then stir in the tempeh, mushrooms, chili powder, oregano, black cumin, and pippali. Cook until fragrant, about 1 minute.
  4. Add the tomatoes, beans, and corn.
  5. Cover and simmer over low heat, stirring occasionally, until the chili is thick and flavorful, about 30 minutes.
  6. Stir in the cilantro. If the chili is too thick, stir in a little water. Serve hot.