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vegan-tempeh-chili-recipe

Vegan Tempeh Chili

A hearty and delicious vegan chili made with tempeh and a variety of beans and vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 block tempeh crumbled
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 can diced tomatoes
  • 1 can kidney beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup vegetable broth
  • to taste salt
  • to taste black pepper

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent.
  2. 2. Add the minced garlic and cook for another minute.
  3. 3. Add the crumbled tempeh and cook until browned.
  4. 4. Add the diced bell pepper, diced tomatoes, kidney beans, and black beans. Stir to combine.
  5. 5. Add the chili powder, cumin, paprika, and vegetable broth. Stir well.
  6. 6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
  7. 7. Season with salt and black pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Chili, Tempeh, Vegan
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