White Chili with Tempeh

Plant-based chili that actually fills you up and keeps you coming back for another bowl.

Tempeh brings the protein and a satisfying, nutty chew that holds its own in a spiced broth built on fresh ginger, cumin, chili powder, and a warm whisper of ground cloves. Sliced mushrooms add meaty depth, while navy beans and chopped bell peppers round out the texture.

The whole thing simmers in vegetable broth, no cream, no cheese, just clean, bold flavor that happens to be completely vegan.

Pro Tips

• Cook the tempeh, onion, and garlic in broth until the liquid evaporates completely. This step concentrates the flavor and gives the tempeh a light sear.
• Fresh ginger is essential here. It brings a bright, spicy warmth that dried ginger can’t match.
• If the chili gets too thick as it simmers, add broth a splash at a time. It should be saucy, not soupy.
• Serve with a squeeze of lime and a handful of crushed tortilla chips for crunch.