Go Back
–+ servings
A bowl of tempeh chili topped with shredded cheese, sour cream, chopped green onions, and crushed tortilla chips, with a spoon in the bowl and extra toppings on the table.
Print Recipe
4.75 from 20 ratings

Easy Tempeh Chili (30 Minutes)

This vegan tempeh chili is a flavor-packed, plant-based dinner ready in under 30 minutes—with a prep trick that makes it taste anything but meatless!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: tempeh chili, tempeh recipe, vegan chili, vegetarian chili
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    A skillet containing finely chopped tempeh with a wooden spoon resting inside, set on a green cloth surface.
  • 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.
    Diced onions, red bell peppers, celery, and garlic are arranged in sections over sautéed ground tempeh in a skillet with a wooden spoon.
  • 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.
    A pan with chopped vegetables, kidney beans, black beans, tomato sauce, and seasoning, being stirred with a wooden spoon on a green surface.
  • Serve warm, topped with green onions, sour cream, and crushed tortilla chips.
    A bowl of vegetarian chili with beans, rice, and vegetables sits on a green tablecloth, surrounded by bowls of shredded cheese, sour cream, green onions, and tortilla chips.

Notes

Storage: In an airtight container, leftover chili will last for 5 days in the fridge. You can also freeze it for up to 3 months.
Can you make vegan 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 vegan chili last? Store this chili in an airtight container in the fridge for 4 to 5 days.
Can you freeze vegan 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.

Nutrition

Serving: 1serving | Calories: 522kcal | Carbohydrates: 64g | Protein: 30g | Fat: 22g | Sodium: 1900mg | Fiber: 17g
QR Code linking back to recipe