Miso adds worlds of savory depth to this comforting, vegan chili. Loaded with probiotics to support gut-health, this plant-powered recipe will do the mind and body good. It is officially chili-making weather in Bama! With lows in the high 50’s and peaks in the upper 70’s, I’m craving all the warm, hearty soups this week.
This chili has seriously won me over in a fiercely delicious way. Not only is it incredibly simple to make (as are most chilis, I know), but the combination of umami-rich miso and tempeh will stimulate your taste buds beyond belief. It is, hands down, my favorite chili to date.Let’s talk miso. Oh my love for thee. This savory, nutty paste is made from fermented soybeans and is loaded with gut-healthy probiotics and rich umami flavor. Its versatility makes it a lovely addition to soups, marinades, grains, and dressings.
To add to this probiotic powerhouse, we also incorporate a hearty dose of tempeh. If you’re not familiar with tempeh (aka tofu’s counterpart), it is basically fermented soybeans packed into cakes. Not only does tempeh have anti-inflammatory benefits, but it’s also a great source of plant-based protein, with 16 grams in just 3 ounces.
The whole soybean is used to make tempeh (making it less processed than tofu), and it has a slightly nutty, savory flavor. The fermentation process reduces the amount of phytic acid, a substance found in soy that interferes with beneficial nutrient absorption.This chili is incredibly filling and satisfying with a whopping 12 grams of fiber and 20 grams of protein per serving. I love topping it with sliced avocado for cool creaminess and a dollop of microgreens for a pop of freshness.
If you’re not taking the vegan route, a dollop of Greek yogurt or melted cheese is a heavenly addition, too.
Oh and a side of crusty sourdough bread or crackers for dunking. YESSS.This is the perfect meal to prepare over the weekend and bring for work or school lunches throughout the week. It reheats very well and maintains excellent texture. I’ve been eating it on repeat this week and already plan on making another batch ASAP.
Hearty, nutritious comfort food at its FINEST, y’all! You absolutely must give this chili a try.
- 2 tsp extra virgin olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces tempeh, diced
- 3 tbsp white miso (shiro miso)
- 2 tsp chili powder
- 1½ tsp cumin
- 1 tsp ground ginger
- 16 ounces vegetable broth
- 2 (15.5 oz.) cans unsalted cannelloni beans, drained and rinsed
- 1 (15.5 oz.) can unsalted pinto beans, drained and rinsed
- Heat oil in a large pot over medium heat. Add onion, cook 2-3 minutes, or until tender. Add garlic and tempeh; cook 2-3 minutes, until tempeh is golden and garlic is aromatic. Stir in white miso paste until dissolved. Add chili powder, cumin and ginger; stir to combine.
- Pour in vegetable broth and beans. Stir to combine. Cook on medium-low for 30 minutes, stirring occasionally. Serve.