dairy-freegluten-freeveganvegetarian

Vegan Tempeh Chili

This Vegan Tempeh Chili will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!) With fresh veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.

This Vegan Tempeh Chili is will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!)

Have you ever had one of those foods that was never in your “culinary vocabulary”, so to speak, and then one day you discover it and your whole world changes? Like I remember back when I only knew ginger in the context of gingerbread. Then one day I learned about the so-good, hands-down magical ability of ginger to transform stir fries, and proceeded to cook ginger into every thing I ate until a golden ginger aura formed around me.

Well that same thing just happened with tempeh. Like just happened, guys. On our first go-through of the 21 Day Vegetarian Reset, the tulip-man got pretty sick of tofu. Granted, he went from 0 to 100 t.m.p.h (tofu miles per hour) faster than you can say “Day 1 of the 21 Day Reset”, but I must admit, the original plan had a lot of tofu.

So I changed it up a bit. I set out on a great exploration in search of plant-based proteins, and I found the answer in tempeh! Like tofu, tempeh is made from soybeans. But these soybeans are whole (meaning tempeh is higher in protein, fiber, and nutrients) and fermented (giving it a really earthy, wholesome flavor). And if you grate it up and cook it up with beans, fresh veggies, and spices, you get a damn good, can’t-believe-it’s-vegan tempeh chili!

This Vegan Tempeh Chili is will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!)

This Vegan Tempeh Chili is will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!)
Print

Vegan Tempeh Chili

This Vegan Tempeh Chili will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!)
Course Main Dishes, Soups
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Game Day, Halloween
Time 30 minutes or less
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 522 kcal
Author Live Eat Learn

Ingredients

  • 2 Tbsp olive oil 30 mL
  • 1 8-oz package tempeh 226 g, roughly grated
  • 1 large white onion diced
  • 1 red bell pepper diced
  • 1 stalk celery diced
  • 2 cloves garlic minced
  • 3/4 cup tomato sauce 177 mL
  • 1 15-oz can kidney beans 425 g, drained
  • 1 15-oz can pinto beans 425 g, drained
  • 1/2 cup water 117 mL
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp crushed red pepper flakes
  • To serve: 1/2 cup chopped green onions

Instructions

  1. Heat oil over medium/high heat in a large pot. Add tempeh and cook until lightly browned, about 5 minutes.

  2. Add onion, bell pepper, celery, and garlic, continuing to cook until veggies are a bit soft, about 5 minutes.
  3. Add the remaining ingredients, reduce heat to medium, and cook until warm and the flavors have blended, about 15 minutes.

  4. Top with green onions and serve.

Notes

Inspired by Food 52.

Nutrition Facts
Vegan Tempeh Chili
Amount Per Serving (1 serving)
Calories 522 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Sodium 1900mg 79%
Total Carbohydrates 64g 21%
Dietary Fiber 17g 68%
Protein 30g 60%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for this Tempeh Chili


This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making this Tempeh Chili recipe possible!

Comments (4)

  1. Libby says:

    I made this tonight for me and my boyfriend tonight and it was yummmmmmy!
    I think my bell pepper was too big and/or that I added jalapeño but I needed a little more than 3/4 cup of tomAto sauce. I also added more amounts of the spices 🙂 so good. Thanks !!!

    1. Sarah says:

      So happy you liked it, Libby! It’s a pretty flexible recipe so you can adjust and add ingredients however you like 🙂 I went a bit mellow with the spices because the first few trials were way way spicy, and I didn’t want flames coming out of your mouth. Glad you could adjust it to your liking!

  2. Mike S says:

    Tasty use of tempeh, but I feel the liquid needed is way off. I think most people who try this would agree that another 3/4-1 cup liquid is needed for chili consistency. I suggest veggie broth and omitting the salt unless your booth is sodium-free.

    1. Sarah says:

      Thanks for the suggestion, Mike! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

21 day vegetarian reset reset

Want to make a healthy change but don’t have the energy or time? Jumpstart your health journey with our real food!

  • break bad habits
  • reset your body
  • learn to thrive on delicious, plant-based food.

get started now

279 Shares
Pin179
Stumble
Yum89
Email
Tweet
Share11