Description
This vegan tempeh chili recipe is easy, healthy, and packed with plant-based protein! It’s a comforting one pot meal for fall and winter seasons. This vegetarian chili is made with black beans, kidney beans, vegetables, and spices. You can make it in a crockpot or on the stovetop. This weeknight dinner is great for busy families and a crowd! #chili #tempeh #chilirecipe #onepotmeals #vegan #vegandinner #veganrecipes #meatless #blackbeans
Ingredients
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Tempeh Chili
- 1 tbsp oil (olive, avocado, or vegetable)
- 1 white or yellow onion, diced
- 4 cloves garlic, minced
- 1 block tempeh, crumbled
- 2 cups chopped vegetables* (See Notes)
- 2.5 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1 14–oz can kidney beans, drained and rinsed
- 1 14–oz can black beans, drained and rinsed
- 1 14–oz can corn, drained and rinsed
- 1 28–oz can diced tomatoes
- 2.5 cups vegetable broth
- 3 tbsp tomato paste
- 1 tbsp coconut sugar
For Serving (optional)
- Cashew sour cream
- Avocado
- Cilantro
- Corn tortilla chips
Instructions
- Warm oil and diced onion in a large stock pot. Sauté onions for 3-5 minutes or until translucent.
- Add minced garlic, crumbled tempeh, chopped vegetables of choice, chili powder, cumin, salt, smoked paprika, and chipotle powder. Cook for 5 minutes, stirring frequently.
- Add kidney beans, black beans, corn, diced tomatoes, vegetable broth, tomato paste, and coconut sugar. Mix ingredients together. Bring to a boil, then reduce heat and simmer (partially covered) for 45 minutes. Stir occasionally.
- Serve chili with vegan cashew sour cream, avocado, cilantro, and/or corn tortilla chips.
Notes
- *You can use any vegetables of your choosing. I recommend carrot and bell peppers, but other options include green peas, celery, zucchini, sweet potato, and butternut squash.
- Feel free to adjust the spices to your own liking.
- To crumble tempeh, simply rip apart the tempeh block over the stock pot. It will crumble and act as the “meat” in this chili recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 18g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 63g
- Fiber: 21g
- Protein: 23g