Tempeh Chili with Kidney Beans

Tempeh is the secret weapon a lot of people haven't met yet. Crumbled and browned hard in chili spices, this nutty, protein-dense soy cake takes on a texture uncannily close to ground beef — with a firmer, more satisfying chew than any crumble substitute. The trick is to really crisp it: brown it until golden, glaze it with a little tamari, and it turns savory and almost caramelized before it ever meets the tomatoes. Kidney beans add their creamy starchiness, smoked paprika brings warmth, and the result is a vegan chili that's light on the stomach but full of genuine, meaty flavor. Even committed carnivores tend to go quiet and reach for seconds.

Top it like any chili — cheese (or vegan cheese), scallion, avocado, a squeeze of lime.

Steaming the tempeh for a few minutes before crumbling mellows any bitterness some people notice. Crumbled firm tofu or a plant crumble subs in, though tempeh's chew is hard to beat. A splash of hot sauce or a diced chipotle adds heat.