This vegetarian chili will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!) With tempeh, 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 practice round 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!
How do you make vegetarian chili?
Here’s how you make this ridiculously easy plant-based chili recipe:
- Cook tempeh in a pot until browned
- Add onion, garlic, and veggies
- Add spices, beans, and tomato
- Cook until warm
- Devour
Are you ready to meet the vegetarian chili that’s about to warm up your whole winter?
Variations on this vegetarian 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 (similar to what Taco Soup).
- Add Veggies: You can spruce this vegetarian chili up by adding vegetables (we sometimes add chunks of butternut, pumpkin, or sweet potato!)
- Meal Prep It: Cook up a bunch of broccoli and grains and portion this tempeh chili out for the week into tasty chili meal prep.
P.S. If you love this tempeh chili you’re going to want to try this Taco Soup, this Sweet Potato Black Bean Chili, or this White Bean Chili!
Ingredients
- 2 Tbsp olive oil 30 mL
- 1 8-oz package tempeh 226 g, roughly grated
- 1 medium 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 black beans 425 g, drained
- 1 cup water 240 mL
- 1 tsp each cumin and salt
- 1/4 tsp each chili powder and crushed red pepper flakes
- To serve: chopped green onions, plain Greek yogurt
Instructions
- Brown Tempeh: Heat oil over medium/high heat in a large pot. Add tempeh 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.
- Add Flavor Makers: Add onion, bell pepper, celery, and garlic, continuing to cook until veggies are a bit soft, about 5 minutes.
- Cook Everything: Add the remaining ingredients, reduce heat to medium, and cook until warm and the flavors have blended, about 15 minutes. Taste and adjust seasonings as needed. Top with green onions and serve.
Nutrition Information
Vegetarian Chili FAQs
Can you make vegetarian chili in a slow cooker? Yes! To make this tempeh chili in a slow cooker, you’ll still need to brown the tempeh and saute the onion, celery, pepper, and garlic until soft. Then simply transfer everything to a slow cooker and cook on low for 6 to 8 hours (high for 3 to 4).
How long does vegetarian chili last? Store this chili in an airtight container in the fridge for 4 to 5 days.
Can you freeze vegetarian chili? This tempeh chili can be frozen! Freeze in portion-sized freezer-safe baggies or containers. When ready to eat, let thaw in the fridge overnight, then heat in the microwave or on the stove.
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 jalapeƱo but I needed a little more than 3/4 cup of tomAto sauce. I also added more amounts of the spices š so good. Thanks !!!
Sarah says
So happy you liked it, Libby! It’s a pretty flexible recipe so you can adjust and add ingredients however you like š 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!
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.
Sarah says
Thanks for the suggestion, Mike! š
Lieke says
I really liked this! I doubled the spices as well and it was really tasty š Thanks for the recipe
Sarah says
So happy to hear, Lieke! š
Justin says
I used this as a base recipe then added mushrooms , diced tomatoes, green chiles, and black beans. I didn’t drain my beans or tomatoes so more water wasn’t needed. With recipes like this I am able to eat a lot cleaner bc my old recipe had bacon and ground meat…. I’m on to your tacos next that kiwi salsa looks amazing!
Sarah says
Oh those additions sound awesome, Justin! I think you’ll love the tacos, they’re my new favorite way to do tacos. Tempeh is just SO tasty as a ground “meat”.
Amy says
Quick and hearty meal! Can be adjusted to individual tastes easily. My first use of tempeh was a success:) thank you Sarah!
Sarah says
Happy you liked it, Amy! š
Wayne Wilson says
To be fair I won’t leave a review yet. I had to improvise by using avacado oil to start and the tempeh I used was 3 grain tempeh. When I was using the grater (largest round holes) it just crumbled and it browned too quickly (had the burner between medium and high) and charred the bottom of my pot. After I added the veggies I quickly realized I had to abort mission to avoid wasting everything else. I want to get some more tempeh and try again. Any easy suggestions? I’m pretty inexperienced in the kitchen…..
Sarah says
Hi Wayne! Everyone’s stove can run a little differently, so I’d suggest lowering your heat to medium to prevent it all from burning. As far as the tempeh charring the bottom of the pot, when you add in the wet canned ingredients it should come up! This happens with me too and is just a result of not using a nonstick pan š Definitely let me know if you have any questions on the second time around!
Jim says
awesome Chile! GTed Tempah … a new spin on my favorite protein!
Sarah says
So happy to hear it, Jim! š
Sandie says
Never had tempeh before. Wasnāt bad as a meat replacement. The only thing I did differently was add a little more chili powder & a can of Rotel.
marion says
Fabulous recipe and so good. Instead of adding the beans I decided to try French Lentils instead and it was so yummy. I did add some vegetable broth and a little more tomato sauce as I thought I could do with a little more liquid. Apart from that it was a great recipe. Thank you so much.
Anna Sadowski says
Great information. Thanks for clear method to use easy list of ingredients.
Also good to learn the chilli can be frozen.
Linda says
I Wasnāt sure how this would taste with tempeh as I havenāt used it grated before but it was delicious, will definitely make it again. I added some hot smoked paprika too!
Veda Williams says
You just helped me save a very mediocre batch of vegetarian chili, thank you!! Love the tempeh!
Sarah Bond says
YAY! Enjoy! š