Start this recipe by prepping all your ingredients - crumble the tempeh into small pieces with your hands, chop all the vegetables, and get all your spices ready to go.
Heat up a LARGE pot on the stove and add the olive oil, garlic, onion, chili powder, cumin, smoked paprika, and oregano. Stir for 1-2 minutes before adding crumbled tempeh to the pot. Stir and cook for 5 mins.
Next, add in all the chopped veggies, along with the canned tomatoes, corn, vegetable broth, and tomato paste. Stir everything together well, adding salt + pepper to taste.
Bring the liquids to a boil before lowering the heat to a simmer. Allow the chili to simmer (uncovered) for 60 minutes, stirring occasionally.
When 60 minutes are up, turn off the heat, stir in nutritional yeast, and allow the chili to rest for 5-10 mins before serving. Add toppings as desired!