This One-Pot Chipotle Chili is the ultimate comfort food, crafted with smoky chipotle peppers, hearty tempeh, and fiber-rich black beans. It’s a perfect balance of spicy, savory, and subtly sweet, making each spoonful as cozy as your favorite sweater. A base of mushroom broth deepens the umami, while tomato paste and warming spices create a soul-satisfying stew.
Ideal for chilly nights or when you’re just craving something warm and nourishing, this vegan chili packs all the flavor without any animal products, added sugars, or gluten. With its minimal chopping and one-pot magic, it’s a perfect meal for a busy weeknight or a lazy Sunday. Serve it with rice, cornbread, or even a simple green salad – and enjoy leftovers for days!
Full Recipe:
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1 8-oz block tempeh, very finely chopped or crumbled
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1/2 large red onion, medium chopped
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2 medium carrots, cut into large chunks
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6 large cloves garlic, roughly chopped
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3 cups mushroom broth
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15 oz pressure-cooked black beans (1 can), rinsed and drained
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1 6-oz can tomato paste
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1 1/2 tbsp tamari, divided
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1 tbsp apple cider vinegar
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2 tbsp chipotle in adobo sauce
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2 tbsp erythritol
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1 tbsp chili powder
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1/2 tbsp cumin
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1/2 tbsp paprika
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1/4 tsp allspice
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1/4 tsp mustard powder
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1/4 tsp salt
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Optional: 1 tbsp olive oil (for sautéing)
Directions:
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In a medium soup pot, add tempeh, just enough water to cover, 1 tbsp tamari, and apple cider vinegar. Boil over high heat, stirring once or twice, until water evaporates.
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Reduce heat to medium-high. Add olive oil (optional), onions, carrots, and salt. Sauté, stirring occasionally, until onions and tempeh are lightly browned (about 6 minutes).
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Lower heat to medium-low and stir in remaining ingredients: black beans, tomato paste, mushroom broth, chipotle in adobo, erythritol, chili powder, cumin, paprika, allspice, mustard powder, and remaining 1/2 tbsp tamari.
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Cover with a lid and simmer for 30–40 minutes, or until carrots are fork-tender.
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Serve warm with your favorite sides like rice or cornbread. Store leftovers in an airtight container in the fridge for up to 5 days.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 270 kcal (approx.) | Servings: 4 servings
The Warming Power of One-Pot Chipotle Chili
There’s something uniquely comforting about a one-pot meal, especially when it comes packed with bold flavors, rich textures, and wholesome ingredients. Our One-Pot Chipotle Chili is not just another cozy winter recipe—it’s a full-bodied, flavor-forward experience that brings together smokiness, spice, and heartiness in every bowl. Designed to be vegan, lectin-free, sugar-free, and Plant Paradox friendly, this chili isn’t just for those with dietary preferences—it’s for anyone craving depth and warmth in their meals.
Whether you’re curled up on a cold night or just seeking the grounding presence of a slow-simmered stew, this chili delivers. Its magic lies not only in its taste but in its simplicity—no complicated techniques or exotic tools—just good, clean ingredients and one humble pot.
Origins of Chili and the Chipotle Twist
Chili has long been an iconic dish in North American cuisine, often associated with the American Southwest and Tex-Mex traditions. Originally a meat-based stew seasoned with chili peppers, beans, tomatoes, and spices, chili has evolved into countless interpretations across the globe. While purists might argue about what constitutes an “authentic” chili, this plant-based variation is a testament to the adaptability of the dish.
What sets this version apart is the incorporation of chipotle peppers in adobo sauce—a deeply smoky, spicy, and slightly sweet condiment that infuses the dish with unmistakable depth. Chipotle, a smoked and dried jalapeño, is a traditional ingredient in Mexican cuisine and brings a heat that lingers in the best way possible. Combined with tomato paste and umami-rich tamari, the chili hits a flavor profile that’s both familiar and intriguingly new.
Why Tempeh is the Star of the Show
Instead of relying on traditional ground beef, this chili uses finely chopped tempeh—a fermented soybean product known for its nutty taste and firm texture. Not only is tempeh an excellent source of plant-based protein, but it’s also gut-friendly thanks to its natural probiotics. Fermentation enhances its digestibility and gives it an edge in terms of nutrition over non-fermented soy products like tofu.
In this recipe, the tempeh is pre-boiled in a mixture of water, vinegar, and tamari to both soften and flavor it. This technique removes any bitterness and preps it for sautéing, where it absorbs the aromatic base of onions, garlic, and carrots. As it cooks, the tempeh browns beautifully, resembling the hearty chew of meat, and carries the spice blend with ease.
The Secret to the Broth: Mushroom Magic
Unlike traditional chili which often uses beef stock or plain water, this recipe leans into the earthiness of mushroom broth. It brings an umami-rich base that complements the smokiness of chipotle and the sweetness of carrots. Mushroom broth is also a fantastic alternative for anyone avoiding animal products without sacrificing depth of flavor. Plus, it’s loaded with antioxidants and immune-supporting properties.
By using mushroom broth, the chili maintains its vegan and lectin-free identity without feeling like it’s missing something. It’s hearty, rich, and deeply satisfying, hitting all the comfort notes that a chili should.
Balancing Flavor with Erythritol and Apple Cider Vinegar
To balance the heat and acidity, this chili uses a small amount of erythritol, a natural sugar alcohol with zero calories and no impact on blood sugar. Unlike traditional sweeteners or refined sugars, erythritol is a great choice for those managing their insulin sensitivity, following a ketogenic diet, or simply avoiding added sugars.
Apple cider vinegar adds a bright note and helps deglaze the pot during the tempeh stage. Its slight tang rounds out the flavors and brings a brightness to the dish that keeps it from feeling heavy. These additions make the chili not only healthier but more dynamic and layered.
A Spice Cabinet Staple Turned Masterpiece
A key aspect of this recipe’s success lies in the intentional layering of spices. Classic chili powder and cumin lay the foundational warmth, while paprika, mustard powder, allspice, and salt provide the rest of the spectrum—from earthy to sweet to savory. This spice blend is essential in transforming humble ingredients into something memorable and crave-worthy.
Each spoonful delivers complexity without overwhelming the palate. The spices linger gently, offering warmth that builds slowly—perfect for a winter evening or a cozy indoor lunch.
Meal Prep Heaven: Easy, Nutritious, and Long-Lasting
One-pot meals are a busy cook’s best friend, and this chili fits the bill perfectly. With a prep time of under 15 minutes and a total cook time of under an hour, it’s an ideal candidate for weeknight dinners, batch cooking, or even last-minute entertaining. Even better, it stores exceptionally well. The flavors deepen as it sits, making leftovers arguably even better than the first bowl.
Packed with protein, fiber, and antioxidants, this chili is as nourishing as it is delicious. It’s also adaptable—feel free to bulk it up with leafy greens, add more beans, or tweak the spice level depending on your heat tolerance.
Plant Paradox and Lectin-Free Living
This recipe aligns with the Plant Paradox dietary guidelines, which aim to eliminate lectins—plant proteins that may contribute to inflammation in sensitive individuals. By avoiding common lectin-rich foods like tomatoes (this version uses peeled and deseeded paste), beans (pressure-cooked to reduce lectins), and incorporating fermented soy, the recipe provides a comfort food option for those following a restricted protocol.
The attention to detail in ingredient selection ensures you can indulge without compromise, whether you’re managing a health condition or simply striving to eat more consciously.
Perfect Pairings and Serving Suggestions
Chili is one of those versatile dishes that welcomes many accompaniments. To keep it lectin-free and gluten-free, you can serve it with:
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Cauliflower rice
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Cassava flour flatbreads
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Roasted spaghetti squash
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A side of avocado or guacamole
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A dollop of coconut yogurt
For more traditional pairings, it’s lovely with a slice of sourdough, tortilla chips, or served over brown rice. Don’t forget the toppings—sliced jalapeños, fresh cilantro, lime wedges, and even vegan cheese crumbles take it to the next level.
Sustainability and Budget-Friendly Cooking
Plant-based meals like this chili are not only healthier for your body but also lighter on the planet. Tempeh, beans, and vegetables have a significantly lower carbon footprint than animal-based products. Plus, using pantry staples and skipping expensive faux meats keeps this dish budget-friendly and accessible.
By cooking meals like this regularly, you’re contributing to a more sustainable food system and embracing a lifestyle that values both flavor and responsibility.
Conclusion: A Bowl of Comfort for Everyone
In a world where quick fixes and processed meals dominate, this One-Pot Chipotle Chili is a reminder of the beauty of slow-cooked, intentional food. It checks all the boxes: easy to make, diet-friendly, flavor-packed, and endlessly satisfying. Whether you’re a longtime vegan, new to the Plant Paradox way of eating, or simply craving a healthier twist on a classic dish, this chili is a go-to you’ll want to bookmark.
It brings together nourishment, nostalgia, and nuance—an all-in-one meal that respects both tradition and innovation. One bite and you’ll know: this isn’t just dinner—it’s an experience.