Vegan Tempeh Chili with Beans


Close-up photo of tempeh chili smothered a piece of cornbread in a grey bowl.

It is perhaps my midwestern upbringing, however I’m a chili fan. It’s warming and filling- you’ll be able to’t ask for rather more. This chili is utilizing one among my favourite tempeh merchandise, and it comes collectively in about 30 minutes. Serve with cornbread (or peanut butter sandwiches if you happen to’re like my husband).

The Tempeh

When my husband determined to affix me in consuming principally vegetarian, I knew I needed to bulk up the protein we had been consuming on a each day foundation. I’m nonetheless skeptical about most of the ‘fake’ meat merchandise available on the market, so I have a tendency to stay to tofu and tempeh.

For this chili, I went with utilizing this smoky tempeh. I like the flavour it brings to the dish. Nonetheless, you possibly can simply use any tempeh. I’d advocate upping the smoked paprika one other ½ teaspoon or including a little bit of smoked salt.

Vegetable Add

Whereas non-traditional, I like so as to add greens and greens to my chili. Strive kale, chard, or collards for greens or add candy potatoes, butternut squash, and even root greens into the combo. I wish to sautee the greens with my onions earlier than I add every part else.

Meld two recipes

Whereas I really like this recipe, often I’ll meld my favourite chili recipe with this tempeh recipe. It’s fairly easy: simply add about ¼ cup of bulgur to the recipe and up the water by three/four cup or so. The bulgur helps add a bit extra of the ‘meaty’ texture.


Close-up photo of tempeh chili smothered a piece of cornbread in a grey bowl.

Vegan Tempeh Chili with Beans


A hearty and filling vegan chili that’s made with the assistance of smoky tempeh and your favourite beans. Prepared in about 30 minutes!




2 tablespoons olive oil

1 giant yellow onion, minced

½ teaspoon sea salt

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons oregano

2 teaspoons cumin

half teaspoons smoked paprika

6 ounces tempeh (ideally the smokey tempeh strips), finely chopped

1 28- ounce can crushed tomatoes

1 to 2 cups vegetable broth

1 ½ cups cooked pinto or kidney beans (see word)


Pepitas, for topping

Scallions, for topping

Cilantro, for topping


  • Warmth a big pot over medium warmth. Add the olive oil adopted by the minced onion and ½ teaspoon salt. Cook dinner for 10-12 minutes, till the onion is aromatic and softened. Stir within the garlic and cook dinner for an additional minute. 
  • After the onions are tender, stir within the spices and cook dinner for one more minute. As soon as the spices are aromatic, add within the tempeh. I just like the tempeh to be about the identical dimension as floor beef can be. Cook dinner till the tempeh is cooked by means of, a few minutes (relying on the dimensions of the tempeh)
  • Subsequent, add within the crushed tomatoes and 1 cup vegetable broth. Deliver to a boil, cut back to a simmer, and cook dinner for about 10 minutes; simply giving time for all of the flavors to come back collectively. 
  • Lastly, stir within the beans and cook dinner till sizzling. Style and modify the seasoning as desired. Serve with cornbread and your favourite toppings.



I wish to amp the beans up on this recipe typically. Be happy to double and blend up the beans. I really like a mix of kidney and pinto (however black beans would work properly too.)

Key phrases: tempeh chili, vegan chili

Vegan chili in a grey bowl with a small grey bowl filled with cilantro and pumpkin seeds on a white background.

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