- Place the chiles on a sheet pan and place underneath a preheated broiler, about 4 inches from the heat. Broil, turning with tongs, until lightly charred, about 2-3 minutes per side.
- Remove from heat, place in a bowl, cover with plastic wrap and let stand about 5 minutes. Uncover and scrape away the charred skin, then cut the peppers in half and remove and discard the seeds, stems and membranes.
- Place the chilis and cilantro into a blender and puree until creamy and smooth. Set aside.
- In a large soup pan over medium heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes.
- While the mixture is cooking, crumble the tempeh. I use a box grater to get my tempeh nice and crumbly. Add the tempeh along with the spices and cook until fragrant and tempeh is crispy, about 10 minutes. Stir often, so the tempeh doesn't stick.
- Deglaze the pot by adding the vegetable broth, scraping any browned bits from the bottom of the pot. Add in the reserved pureed chiles, beans and reduce to a low simmer. Cover and cook until chili is thick and flavors have developed, about 1-2 hours.
- Remove from heat and serve with any desired toppings.