Tempeh & Vegetable Chili
Submitted by chullie
Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.
YIELD
4 servingsPREP
25 minCOOK
1 hrsREADY
13 hrsThis is the chili that converts skeptics.
Cubed tempeh browns up with onions until golden, then simmers for a full hour with kidney beans, dried corn, bell peppers, and stewed tomatoes in a deeply spiced broth of chili powder, cumin, oregano, and a hit of hot sauce.
The tempeh soaks up all that smoky, earthy goodness and gives each bowl serious heft and protein without a trace of meat.
Squeeze a lime wedge over the top before you dig in. That bright citrus pop against the warm spices is everything.
Kitchen Tips
- Soak both the beans and dried corn overnight. They need that full soak to cook evenly and get tender all the way through.
- Grating the tempeh instead of cubing it gives you a ground-meat texture that’s harder to distinguish from traditional chili. Great trick for picky eaters.
- Stir frequently during the last 20 minutes. As the chili thickens, it loves to stick and scorch on the bottom.
Variations
- Use pinto beans instead of kidney beans for a creamier, more Southwestern-style bowl.
- Swap dried corn for frozen sweet corn added in the last 15 minutes for a sweeter, pop-in-your-mouth bite.
- Top with vegan cheese, diced avocado, and a handful of crushed tortilla chips.
Ingredients
Directions
Soak the beans and corn overnight, then cook until done.
Cut the tempeh into small cubes and brown with the onions in oil.
(Alternately you can grate the tempeh).
Add bell peppers and garlic and sauté 5 to 10 minutes.
Stir in the tomatoes, beans, corn, and herbs and spices.
Add water or tomato juice. Bring to a boil, then reduce the heat and simmer for an hour, stirring often to prevent sticking and burning.
Serve with lime wedges squeezed over each serving or with grated vegan cheese.
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