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Home Eat Dinners Soups

Tempeh White Bean Chili

4 from 3 votes
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By: Sarah BondUpdated: Oct 16, 2022 5 Comments

This post contains affiliate links.

Load up on the ultimate bowl of protein and flavor with this Tempeh White Bean Chili recipe. It’s made with chickpeas, lime juice, and sauerkraut for an interesting combo that totally hits the spot!

A white bowl filled with tempeh white bean chili and garnished with cilantro, Greek yogurt, shredded cheese, and a slice of lime

I’m really excited about this one, because I have a feeling that even the biggest of chili connoisseurs haven’t tried this combo – sauerkraut. in. chili. You heard it here first, folks! Actually, that’s probably too bold a statement, as people have been enjoying sauerkraut in their chili for ages. But having just made it with my own homemade ‘kraut, I’m so excited to share this one.

This white bean chili is made with white beans (obviously), tempeh, lime juice, and chickpeas. It is absolutely decked out in flavor, and the sauerkraut is like icing on the cake!

A white bowl filled with tempeh white bean chili and garnished with cilantro, Greek yogurt, shredded cheese, and a slice of lime

Here’s What You’ll Need

  • Tempeh: Begin with 8 oz of tempeh. We’ll grate this then panfry it to create a ground turkey-like base. (What even is tempeh? Answers here!)
  • Flavor Base: Dice up a medium white or yellow onion and mince 4 cloves of garlic. We’ll saute these with a splash of oil to create the flavor base of this chili!
  • Spices: Next, add major flavor with 1 teaspoon of each cumin, coriander, and oregano, along with ½ teaspoon of salt and white pepper.
  • Beans: Next, add extra oomph by including 2 cans of cannellini beans, drained. If preferred, feel free to sub one or both of the cans of cannellini beans for navy beans!
  • Chickpeas: Follow that up with 1 can of drained chickpeas.
  • Broth: Next, soupify this dish with 4 cups of veggie broth.
  • Sauerkraut: 2 cups of sauerkraut will add a ton of flavor, balancing out those savory flavors with tart and crunchy ‘kraut!
  • Cilantro: ¼ cup of chopped cilantro adds the perfect herby freshness.
  • Lime Juice: Finally, squeeze in 2 teaspoons of lime juice for a slight tanginess.
  • To serve: To serve, add white cheddar cheese and Greek yogurt on top!
A white bowl filled with tempeh white bean chili and garnished with cilantro, Greek yogurt, shredded cheese, and a slice of lime

How to make this Vegetarian chili

Chili is usually pretty low maintenance, and this recipe follows suit. Though you have to grate your tempeh and chop your veggies, the rest of the cooking involves simply adding the ingredients to a pot, mashing the beans, and stirring!

Step 1: Prep the tempeh
Using a box grater, roughly grate the tempeh. This will give it the texture of ground turkey!

Shredding a block of tempeh with a box grater

Step 2: Create the flavor base
Heat the oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is slightly soft and translucent, about 5 minutes.

A pot filled with onion, garlic, and olive oil

Step 3: Cook the tempeh
Add the grated tempeh, cumin, coriander, oregano, pepper, and salt to the pot. Cook until the tempeh is lightly browned, about 5 minutes.

A pot filled with onion, garlic, olive oil, and shredded tempeh

Step 4: Add the beans
Scooch the tempeh mixture to one side of the pot. Add the beans to the empty side of the pot and use a potato masher or fork to roughly mash about 1/3 of them.

A potato masher mashing the beans in a pot filled with white bean chili ingredients

Step 5: Soupify the chili
Add the broth and sauerkraut to the pot. Bring it all to a simmer and let it cook for 5 minutes. right before serving, mix in the cilantro and lime juice.

A pot filled with white bean chili ingredients and veggie broth

Step 6: Garnish and serve
Serve hot, topped with grated white cheddar cheese and a dollop of Greek yogurt.

A pot filled with freshly cooked tempeh white bean chili

The perfect meal prep dish

Whether you need to add to your meal prep tool belt or you just like making recipes ahead of time, this white bean chili is perfect for it. After making, let everything cool down before placing it in food-safe containers and adding it to the freezer! Enjoy within 3 months, heating it up on the stove when ready to enjoy. If refrigerating, enjoy within 5 days.

Some more tasty tempeh bites

Big on tempeh? Here are some more tempeh-loaded meals that you should try!

  • Tempeh Chili Meal Prep
  • Vegan Tempeh Taco Meat
  • Vegan Nachos with BBQ “Pulled Pork”
  • Or try out our comprehensive guides to marinating tempeh or cooking tempeh!

Tempeh White Bean Chili

4 from 3 votes
Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes
Author: Sarah Bond
Calories: 367kcal
Servings: 4 servings
Print Rate
Made with chickpeas, lime juice, and sauerkraut for an interesting combo that totally hits the spot!

Ingredients

  • 8 oz tempeh 226 g
  • 1 Tbsp olive oil 15 mL
  • 1 medium white or yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp each cumin, coriander, oregano
  • ½ tsp white pepper, salt
  • 2 14-oz cans cannellini beans* drained, 396 g
  • 1 14-oz can chickpeas drained, 396 g
  • 4 cups broth 950 mL
  • 2 cups sauerkraut 240 g
  • ¼ cup fresh chopped cilantro
  • 2 Tbsp lime juice 30 mL
  • To serve: white cheddar cheese, Greek yogurt

Instructions 

  • Prep Tempeh: Using a box grater, roughly grate the tempeh.
  • Flavor Base: Heat oil in a large pot over medium heat. Add onion and garlic, cooking until onion is slightly soft and translucent, about 5 minutes.
  • Cook Tempeh: Add the grated tempeh, cumin, coriander, oregano, pepper, and salt. Cook until tempeh is lightly browned, about 5 minutes.
  • Beans: Scooch tempeh mixture to one side of the pot. Add the beans to the empty side of the pot. Using a potato masher or fork, roughly mash about 1/3 of the beans.
  • Soupify: Add broth and sauerkraut. Bring to a simmer for 5 minutes. Right before serving, mix in cilantro and lime juice.
  • Serve: Serve hot, topped with grated white cheddar cheese and a dollop of Greek yogurt.

Tips & Tricks

*Can sub one or both of the cans of cannellini for navy beans.

Nutrition Information

Serving: 1serving Calories: 367kcal (18%) Carbohydrates: 44.8g (15%) Protein: 25.7g (51%) Fat: 12g (18%) Saturated Fat: 2.3g (14%) Cholesterol: 0mg Sodium: 1966mg (85%) Potassium: 955mg (27%) Fiber: 10.7g (45%) Sugar: 3.2g (4%) Calcium: 191mg (19%) Iron: 6mg (33%)
Did You Make This?

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Rhubarb, who still doesn’t quite grasp the meaning of “leave it” while I’m shooting, approves of this recipe.

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  1. Kerry McCarthy says

    Posted on 8/30 at 7:26 am

    Is there any way to lower the sodium content on this recipe? Looks delicious by I can’t have that much sodium.

    Reply
    • Sarah says

      Posted on 8/30 at 10:59 am

      You can reduce the salt and use lower sodium versions of the beans! 😀

  2. Sam says

    Posted on 10/3 at 1:33 pm

    edible but pretty bland and forgettable2 stars

    Reply
  3. Terry says

    Posted on 12/1 at 12:15 pm

    I’ve made several times and I love it!!5 stars

    Reply
    • Sarah Bond says

      Posted on 12/3 at 9:59 am

      So happy to hear it, Terry! Enjoy! 😀

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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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