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.

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!

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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.

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