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overhead photo of three white bowl with vegan chili topped with yogurt and limes on black plate

No-Bean Vegan Chili

This hearty no-bean vegan chili recipe is packed with vegetables, spices, and tempeh. It's gluten-free and high in protein and fibre. Healthy, easy to make, and SO comforting! 
Cuisine Mexican
Keyword comforting, easy, healthy, hearty
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest 5 minutes
Total Time 1 hour 30 minutes
Servings 6


  • 2 packs tempeh (approx. 400g or 14 oz)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced (optional)
  • 2 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 1.5 cups carrots, chopped (about 3 large)
  • 1.5 cups celery, chopped (about 3 large)
  • 2 med-large bell peppers, chopped
  • 2 cups cremini mushrooms, quartered
  • 1 can corn (approx. 398 ml or 14 fl oz)
  • 1 large can crushed or diced tomatoes (approx. 796 ml or 26.9 fl oz)
  • 1 + 1/4 cup vegetable broth
  • 2 Tbsp tomato paste
  • 1/3 cup nutritional yeast
  • Salt + pepper, to taste
  • For serving (optional): avocado, limes, yogurt, sour cream, bread, grains, tortilla chips, shredded cheese, etc.


  • 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!


*This recipe is large in volume and makes about 6 servings. I used a pot that holds 12 cups or 3 L. If you don't have a big enough pot, I would recommend cutting the recipe in half!
*Be sure to salt this recipe to taste - you may need to be more generous than you think, especially if you're using low sodium versions of veggie broth and canned tomatoes.
*Cooked chili will stay fresh for 3-4 days in the fridge, or up to 6 months in the freezer. Store within 2 hours of cooking in an airtight container.
  • Feel free to swap veggies as desired. Don't feel like one of those listed here? That's ok! Just increase the servings of the other vegetables.
  • Don't want to use tempeh? You could try this with crumbled tofu, a vegan meat crumble, or ground meat if you aren't vegan/vegetarian.
  • I didn't include onion + beans because I can't digest them. If you tolerate these ingredients - feel free to add them in!
*As desired, you can serve this chili with:
  • a starch, like quinoa, farro, rice, toasted bread, cornbread, or tortilla chips
  • shredded cheddar cheese or vegan alternative
  • a scoop of greek yogurt or vegan alternative
  • toppings, like avocado chunks, limes (to squeeze in), cilantro or parsley