Drain and rinse the canned beans. Dice the onion, bell pepper, and carrot. Mince the garlic. Crumble the tempeh into small, bite-sized pieces using your hands or a fork.

Measure and have spices and liquids ready (mise en place). If using chipotle in adobo from a can, mince it finely and measure one teaspoon.

Cook the aromatics & tempeh

Sauté vegetables

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm for 30 seconds. Add the diced onion, bell pepper, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and tempeh

Push the vegetables to one side, add the minced garlic and cook 30 seconds until fragrant. Add the crumbled tempeh and cook, stirring frequently, until the tempeh begins to brown in spots, about 6 minutes. Break up any larger pieces so the tempeh is evenly distributed.

Build the chili

Stir in the tomato paste and cook 1–2 minutes, allowing it to darken slightly (this deepens the flavor).

Add the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, chipotle, brown sugar, salt, and black pepper. Stir to coat the tempeh and vegetables in the spices and cook 1 minute to bloom the spices.

Pour in the crushed tomatoes and vegetable broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon and bring the mixture to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently for 20–25 minutes so flavors meld and the chili thickens. Stir occasionally to prevent sticking.

Finish & serve

Stir in the drained black beans and kidney beans and simmer uncovered for another 8–10 minutes until the beans are heated through and the chili reaches your desired thickness.

Off the heat, stir in the apple cider vinegar and fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Stir in chopped cilantro if using. Ladle the chili into bowls and top with optional garnishes: sour cream, shredded cheese, sliced green onions, and tortilla chips or serve with crusty bread.