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This vegan tempeh chili recipe is a delicious plant-based dinner that’s packed with flavor and ready in under 30 minutes! With a simple trick for preparing the tempeh, you would never believe is meatless.
save this recipe!If you’re not familiar with it, tempeh is made from fermented soybeans (it’s basically a cousin of tofu). It’s high in protein and has a very meaty texture, making it the perfect base for chili.
Reader rating
“Quick and hearty meal! Can be adjusted to individual tastes easily. My first use of tempeh was a success, thank you Sarah!” —Amy
Key ingredients
The list for this recipe includes all the standard chili fixings, plus the tempeh! Jump to the recipe card for exact measurements – this is just an overview!
- Tempeh: Tempeh has more taste and texture than tofu, making it a more hearty option for chili. Extra firm tofu will also work in a pinch.
- Veggies: We’re using a variety for texture and flavor! For this one, you’ll need a white onion, red bell pepper, celery, and garlic.
- Tomato Sauce: Helps make it saucy and savory. Be sure to use one that doesn’t have any added flavors.
- Beans: Grab a few cans of kidney beans and black beans for added protein and fiber.
- Spices: Cumin, salt, chili powder and crushed red pepper flakes all come together for the perfect amount of heat and smokiness.
way to mix up this chili
- Tofu: You can use a package of crumbled tofu in place of the tempeh.
- Tex-Mex: You can make this a Tex-Mex inspired chili by replacing the seasonings with a packet of taco seasoning.
- Add Veggies: You can spruce this vegan chili up by adding vegetables (we sometimes add chunks of butternut, pumpkin, or sweet potato!).
P.S. If you love this tempeh chili you’re going to want to try this meatless taco soup, this sweet potato black bean chili, or this white chickpea chili! And for one without tempeh, try my classic vegetarian chili.
Easy Tempeh Chili (30 Minutes)
Ingredients
- 2 Tbsp olive oil, 30 mL
- 1 8-oz package tempeh, roughly grated, 226 g
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- ¾ cup tomato sauce, 177 mL
- 1 15-oz can kidney beans, drained, 425 g
- 1 15-oz can black beans, drained, 425 g
- 1 cup water, 240 mL
- 1 tsp each cumin and salt
- ¼ tsp each chili powder and crushed red pepper flakes
- To serve: chopped green onions, plain Greek yogurt
Instructions
- Brown Tempeh: Heat 2 Tbsp olive oil over medium/high heat in a large pot. Add 1 8-oz package tempeh (grated) and cook until lightly browned, about 5 minutes. It's okay if some of it sticks to the bottom of the pan. It will come off when you add the liquids.
- Flavor Makers: Add 1 medium white onion (diced), 1 red bell pepper (diced), 1 stalk celery (diced), and 2 cloves garlic (minced) continuing to cook until veggies are a bit soft, about 5 minutes.
- Simmer: Add the remaining ingredients (¾ cup tomato sauce, 1 15-oz can kidney beans, 1 15-oz can black beans, 1 cup water, 1 tsp each cumin and salt, and ¼ tsp each chili powder and crushed red pepper flakes). Reduce heat to medium, and simmer until warm and the flavors have blended, about 15 minutes.
- Serve warm, topped with green onions, sour cream, and crushed tortilla chips.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Meal Prep It
This tempeh chili holds up well in the fridge, making it great as a vegan meal prep idea! Pair it with a grain (like brown rice or quinoa) and a steamed veggie (like broccoli).
I Wasn’t sure how this would taste with tempeh as I haven’t used it grated before but it was delicious, will definitely make it again. I added some hot smoked paprika too!
You just helped me save a very mediocre batch of vegetarian chili, thank you!! Love the tempeh!
YAY! Enjoy! 😀
What can I use instead of tomato sauce? I cannot have tomatoes.
Roasted peppers would work well! And a little broth to compensate for the savory flavor.
Love this recipe and have returned to it several times. Super easy and super tasty. Think I found you via Marry Me Chickpeas which I WILL try too. Sending love from the south coast of England xx
Thanks for cooking with me over in England, so glad it hit the spot Jenny x
Can you use tofu instead, if you don’t have tempeh?
Yes that would be tasty! 🙂
This was really good. I liked the texture of the grated tempeh. Although I’m an ethnic midwesterner, I cranked up the spices considerably; 2 tsp medium chili powder, 1 tsp mild smoked paprika, 1 tsp ground cumin and a can of hot diced green chilis. I also didn’t drain the beans to give the chili a thicker texture.