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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 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 !!!
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!
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.
Thanks for the suggestion, Mike! 🙂
I really liked this! I doubled the spices as well and it was really tasty 🙂 Thanks for the recipe
So happy to hear, Lieke! 😀
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!
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”.
Quick and hearty meal! Can be adjusted to individual tastes easily. My first use of tempeh was a success:) thank you Sarah!
Happy you liked it, Amy! 😀
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…..
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 😀 Definitely let me know if you have any questions on the second time around!
awesome Chile! GTed Tempah … a new spin on my favorite protein!
So happy to hear it, Jim! 😀
Never had tempeh before. Wasn’t bad as a meat replacement. The only thing I did differently was add a little more chili powder & a can of Rotel.
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.
Great information. Thanks for clear method to use easy list of ingredients.
Also good to learn the chilli can be frozen.