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.
Servings: 6 2-cup servings
Calories: 248kcal
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
Calories: 248kcal | Carbohydrates: 37g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 811mg | Potassium: 1206mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2166IU | Vitamin C: 40mg | Calcium: 158mg | Iron: 6mg