Easy Tempeh Chili Recipe
This easy tempeh chili recipe is loaded with sauteed tempeh, vibrant vegetables, tender cooked beans, and a delicious combination of herbs and spices. It’s hearty, flavorful, and a fantastic meatless chili packed with plant-based protein.
Start by crumbling tempeh, sautéing it with onions and peppers, adding in beans and spices, and simmering until tender. It’s a great one-pot meal that is simple to make, and uses whole ingredients.
Want more delicious plant-based dinner ideas? Try our favorite creamy satay tempeh, lentil sloppy Joe’s, and this flavorful tofu shawarma!
Chili season is upon us, and we love a good vegan chili loaded with crumbled tempeh and fresh veggies. This tasty version is loaded with spices, canned beans, and delicious tempeh – loaded with a few added spice surprises. And it’s even better the next day! I love making a big batch of this easy tempeh chili recipe, it’s a great way to make plant-based comfort food.
I included a few great flavor additions like cocoa powder, balsamic vinegar, and extra heat for a really great vegan chili. The spice combo in this chili is perfect, and we can’t wait to make this every chilly evening!
Also, if you are a chili lover check out our vegan chili mac recipe, pumpkin lentil chili, and our favorite mango chili with black beans.
This Low Sodium Tempeh Chili Recipe Is
- Bright
- Fresh
- Flavorful
- Spicy
- Savory
- Earthy
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
- Extra virgin olive oil
- Tempeh
- Onion & Fresh garlic cloves
- Chili Powder – use a dark red chili powder
- Brown Sugar for a little sweetness
- Balsamic Vinegar
- Cumin, Oregano, Cayenne Pepper (or Red Chili Flakes)
- Cocoa powder which brings out the flavors in the spices.
- Smoked Paprika: if you’re on a low sodium diet and you haven’t tried smoked paprika yet – I highly recommend! It gives a sweet & smoky, mild flavor to recipes, with no added salt. It’s one of my favorite spices, we use this on proteins, potatoes, sauces, and veggies.
- Diced Tomatoes
- Tomato Paste
- Vegetable broth
- Beans: I used both black beans and kidney beans for this recipe. You can also add pinto beans, white beans, or even chickpeas if desired.
- Bell pepper – I used both red pepper and green bell pepper for this recipe.
- Sea salt & black pepper
- Favorite Chili Toppings: fresh cilantro, a dollop of sour cream, green onions, or jalapenos
Additions and Substitutions
You can top your chili with some fresh black pepper, green chiles, or chipotle peppers.
Add a bit of liquid smoke for an even smokier taste. Instead of topping with sour cream, you can add plain Greek yogurt.
Top with tahini queso, vegan cheddar cheese, or make your own whole milk ricotta cheese. Top with chopped yellow onion, red onion, or green onions!
Substitute any other kinds of beans too, whatever you enjoy.
How To Make This Recipe
Step 1: In a bowl, crumble the tempeh into small pieces until it resembles the texture of ground beef. Set it aside.
Step 2: In a large pot, heat the olive oil over medium-low heat. Add the tempeh and saute for 5-6 minutes until lightly brown. Add the chopped onion and garlic and cook for 3-4 minutes until fragrant.
Step 3: Add the spices: chili powder, cumin, oregano, cocoa powder, brown sugar, balsamic vinegar, smoked paprika, and cayenne pepper. Heat for an additional 2 minutes.
Step 4: Add the diced tomatoes with their juices, the tomato paste, mushrooms, and bell peppers. Stir well to combine.
Step 5: Add in the drained and rinsed beans and vegetable stock. Bring to a boil, then reduce heat to a simmer and simmer on the lowest setting for 2 hours, stirring occasionally.
Step 6: Serve hot over cooked rice or pasta, and store leftovers in an airtight container for up to 3 days.
Recipe FAQs
Tempeh has a mild, nutty flavor that really picks up the flavor of the vegetables and spices in the chili. It has a wonderful and hearty texture, making it a great substitute for ground beef or meat that is traditionally used in chili.
Yes, you can omit the beans if you like a ‘meaty’ chili only.
Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this chili and enjoy within 3 months.
Expert Tips
- When crumbling the tempeh, make sure the crumbles are roughly the same size. You want the pieces small and consistent in the chili, like the texture of a traditional ground beef chili.
- For a spicier chili, you can add an extra jalapeno pepper or chili flakes to taste.
- Load on the toppings! We love vegan sour cream, vegan melty cheese, green onions, pickled red onions, or sliced jalapeno.
More Easy Plant-Based Stew and Chili Recipes
- Vegan Beef Stew Recipe
- Vegan Chili Mac Recipe
- Creamy Vegan Vegetable Chowder Recipe
- Pumpkin Lentil Chili Recipe
- Instant Pot Lentil Stew Recipe
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One Ingredient, Five Ways has tasty no-waste recipes for cooks of all skill levels
Easy Tempeh Chili Recipe
Equipment
- Large Pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces tempeh crumbled or diced into ½ inch cubes
- 1 large sweet onion chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1.5 tablespoons balsamic vinegar
- 1 tablespoon cumin
- 1 tablespoon cocoa powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- 28 ounces diced tomatoes with juice
- 6 ounces tomato paste
- 2 cups vegetable stock
- 28 ounces beans kidney beans and black beans recommended
- 8 ounces mushrooms sliced
- 2 large bell peppers diced
Instructions
- In a bowl, crumble the tempeh into small pieces until it resembles the texture of ground beef. Set it aside.
- In a large pot, heat the olive oil over medium-low heat. Add the tempeh and saute for 5-6 minutes until lightly brown. Add the chopped onion and garlic and cook for 3-4 minutes until fragrant.
- Add the spices: chili powder, cumin, oregano, cocoa powder, brown sugar, balsamic vinegar, smoked paprika, and cayenne pepper. Heat for an additional 2 minutes.
- Add the diced tomatoes with their juices, the tomato paste, mushrooms, and bell peppers. Stir well to combine.
- Add in the drained and rinsed beans and vegetable stock. Bring to a boil, then reduce heat to a simmer and simmer on the lowest setting for 2 hours, stirring occasionally.
- Serve hot over cooked rice or pasta, and store leftovers in an airtight container for up to 3 days.
Notes
- When crumbling the tempeh, make sure the crumbles are roughly the same size. You want the pieces small and consistent in the chili, like the texture of a traditional ground beef chili.
- For a spicier chili, you can add an extra jalapeno pepper or chili flakes to taste.
- Load on the toppings! We love vegan sour cream, vegan melty cheese, green onions, pickled red onions, or sliced jalapeno.
Nutrition
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