Tempeh and Walnut Chili with Cornbread Recipe

This tempeh and walnut chili recipe combines crumbled tempeh, walnuts, three kinds of beans, smoky chipotle peppers, and warm spices for a hearty plant-based take on classic chili. Featured on VEGANnotvegan with Maddie and Kiki Longo, the chili is served with homemade vegan cornbread and fresh avocado, scallions, and cilantro for a comforting meal packed with bold flavour.

The Inspiration

Inspired by classic slow-simmered chili, this vegan version uses tempeh and walnuts to create a substantial, ground-meat-style texture while kidney beans, black beans, and pinto beans make the dish especially hearty. Chipotle peppers in adobo bring smoke and heat, while cumin, coriander, oregano, tomato passata, and soy sauce build layers of savoury flavour.

Served with skillet cornbread made with creamed corn, coconut milk, flaxseed, and agave, this VEGANnotvegan recipe reflects Maddie and Kiki Longo’s playful approach to transforming familiar comfort food into a satisfying plant-based meal.

Ingredients

For the Chili

1 (8 oz) package tempeh, crumbled
1 cup raw chopped walnuts
1/4 cup olive oil
1 medium yellow onion, diced
5 cloves garlic, finely chopped
1 tbsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
1 (7 oz) can chipotle peppers in adobo sauce, finely chopped
2 cups tomato passata
2 cups vegetable broth
1 tbsp soy sauce
1 (15 oz) can kidney beans
1 (15 oz) can black beans
1 (15 oz) can pinto beans
Salt and pepper to taste
3 scallions, sliced, for serving
1 avocado, cut into ½ inch cubes, for serving
1/4 cup of cilantro, chopped, for serving

For the Cornbread

1 cup medium ground cornmeal
1 cup all-purpose flour or gluten free all-purpose flour
1 (13.5 oz) can of creamed corn
2 tbsp agave syrup
1 tbsp baking powder
1 tsp salt
1 (13.5 oz) can full fat coconut milk
1 tbsp ground flaxseed
¼ cup vegetable shortening

Method

Make the Chili

Place the tempeh and walnuts in a food processor and pulse until it is nice and crumbly (similar to cooked ground beef).
Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onion and sweat for 2 minutes. Add the garlic and cook for 2 minutes. Add the crumbled tempeh and walnuts and cook for 4 minutes to brown. Stir in the cumin, oregano and coriander and cook for 1 minute.
Add the chopped chipotle peppers along with the adobo sauce, tomato passata, vegetable broth and soy sauce to the pot. Stir to scrape up any browned bits on the bottom and bring up to a boil. Lower the heat to a simmer, cover, and cook for 1 hour, stirring occasionally.
Rinse the canned beans. Uncover the chili, add the beans and continue cooking for 15 minutes to reduce the liquid. Taste and adjust the seasoning with salt and pepper. Serve garnished with scallions, avocado, and cilantro with cornbread on the side.

Make the Cornbread

Preheat the oven to 400 F (218 C). Mix the ground flaxseed with 1/4 cup cold water in a small bowl and let sit for 10 minutes, or until the mixture becomes gelatinous.
Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. Mix the coconut milk, creamed corn, agave syrup and flaxseed mixture and stir to combine. Add the wet mixture to the dry mixture and mix until fully incorporated.
Heat a 9 inch cast iron skillet over medium heat until it is nice and hot. Add in the vegetable shortening and let it melt, then pour in the cornbread batter. Immediately transfer to the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cornbread rest in the cast iron skillet for 10 minutes before slicing and serving.

Serving Suggestions

This tempeh and walnut chili with cornbread is ideal for a cozy dinner, game-day gathering, fall or winter meal, or casual family supper. Serve the chili hot with plenty of avocado, scallions, and cilantro on top for freshness and colour.

Thick slices of warm cornbread make the perfect accompaniment, soaking up the smoky tomato and chipotle sauce while adding a lightly sweet contrast to the spicy chili. For entertaining, serve the chili directly from the pot and place the garnishes and cornbread on the table so guests can customize their own bowls.

Final Thoughts

This tempeh and walnut chili recipe is a hearty celebration of plant-based comfort food. Tempeh and walnuts create a substantial texture, while kidney beans, black beans, and pinto beans add body and richness.

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