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Miso Tempeh Chili (Vegan) | dishingouthealth.com

Miso Tempeh Chili (Vegan)

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.
Course Entree, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 291kcal


  • 2 teaspoon extra virgin olive oil
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 8 ounces tempeh diced
  • 3 tablespoon white miso shiro miso
  • 2 teaspoon chili powder
  • 1 ½ teaspoon cumin
  • 1 teaspoon 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.


Miso frequently, though not always, contains grains. Check the label for gluten-containing grains like barley (mugi ortsubu in Japanese), wheat (tsubu), or rye (hadakamugi). Rice (kome or genmai), buckwheat (sobamugi), and millet (kibi) are gluten-free.


Serving: 1g | Calories: 291kcal | Carbohydrates: 41g | Protein: 20g | Fat: 6.5g | Saturated Fat: 1g | Sodium: 520mg | Fiber: 12g | Sugar: 3g