This article originally appeared on Food52.com: A New Kind of Vegan ChiliNew Veganism columnist Gena Hamshaw gives us a recipe for vegan chili with a classic texture, minus the meat. 

tempeh_chili
Food52

Editor's note: Did you miss National Chili Day on Feb. 27? Have no fear. This vegan chili is delicious any day of the year. Plus, if you perfect this recipe now, you'll be a shoo-in at your local Environmentally Friendly Chili Cook Off 2014!

Whether you knew it or not, there’s a good chance you’ve had meatless chili before. Chilis made with beans (for example, black bean and sweet potato chili) are fairly ubiquitous, and most of us have crossed paths with them at some point or another. But tempeh chili? Well, that’s another story.

Unlike fellow soy product, tofu, tempeh remains a somewhat exotic ingredient in American kitchens. This is a shame, because tempeh is versatile, nutritious, and satisfying in ways that some other meat substitutes are not; it has a dense, chewy texture and a nutty taste. And when you grate it on a box grater, it takes on a texture that is not unlike ground beef. Could anything be more perfect for a pot of vegan chili?