This vegan tempeh chili recipe is a delicious plant-based dinner that’s packed with flavor and ready in under 30 minutes! Withtempeh, veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.
Have you ever had one of those foods that was never in your “culinary vocabulary”, so to speak, and then one day you discover it and your whole world changes? Like I remember back when I only knew ginger in the context of gingerbread. Then one day I learned about the so-good, hands-down magical ability of ginger to transform stir fries, and proceeded to cook ginger intoevery thing I ate until a golden ginger aura formed around me.
Well that same thing just happened with tempeh. Like just happened, guys. On our practice round of the 21 Day Vegetarian Reset, the tulip-man got pretty sick of tofu. Granted, he went from 0 to 100 t.m.p.h (tofu miles per hour) faster than you can say “Day 1 of the 21 Day Reset”, but I must admit, the original plan had a lot of tofu. So I changed it up a bit. I set out on a great exploration in search of plant-based proteins, and I found the answer in tempeh!
Reader rating
★★★★★
“Quick and hearty meal! Can be adjusted to individual tastes easily. My first use of tempeh was a success:) thank you Sarah!” —Amy
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Like tofu, tempeh is made from soybeans. But these soybeans are whole (meaning tempeh is higher in protein, fiber, and nutrients) and fermented (giving it a really earthy, wholesome flavor). And if you grate it up and cook it up with beans, fresh veggies, and spices, you get a damn good, can’t-believe-it’s-vegan tempeh chili!
How do you make Vegan chili?
Here’s how you make this ridiculously easy plant-based chili recipe:
Cook tempeh in a pot until browned
Add onion, garlic, and veggies
Add spices, beans, and tomato
Cook until warm
Devour
Are you ready to meet the vegan chili that’s about to warm up your whole winter?
Variations on this Vegan chili
Tofu: You can use a package of crumbled tofu in place of the tempeh.
Tex-Mex: You can make this a Tex-Mex inspired chili by replacing the seasonings with a packet of taco seasoning (similar to what Taco Soup).
Add Veggies: You can spruce this vegan chili up by adding vegetables (we sometimes add chunks of butternut, pumpkin, or sweet potato!)
Meal Prep It: Cook up a bunch of broccoli and grains and portion this tempeh chili out for the week into tasty chili meal prep.
P.S. If you love this tempeh chili you’re going to want to try this Taco Soup, this Sweet Potato Black Bean Chili, or this White Bean Chili!
This vegan tempeh chili recipe is a delicious plant-based dinner that's packed with flavor and ready in under 30 minutes!
Ingredients
2Tbspolive oil30 mL
18-oz packagetempeh226 g, roughly grated
1mediumwhite oniondiced
1red bell pepperdiced
1stalk celerydiced
2clovesgarlicminced
3/4cuptomato sauce177 mL
115-oz cankidney beans425 g, drained
115-oz canblack beans425 g, drained
1cupwater240 mL
1tspeach cumin and salt
1/4tspeach chili powder and crushed red pepper flakes
To serve: chopped green onions, plain Greek yogurt
Instructions
Brown Tempeh: Heat oil over medium/high heat in a large pot. Add tempeh 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.
Add Flavor Makers: Add onion, bell pepper, celery, and garlic, continuing to cook until veggies are a bit soft, about 5 minutes.
Cook Everything: Add the remaining ingredients, reduce heat to medium,and cook until warm and the flavors have blended, about 15 minutes. Taste and adjust seasonings as needed. Top with green onions and serve.
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.
When making chili, don't forget to load up on veggies for an added layer of flavor and texture. Some classic options include fresh garlic, bell peppers, and onions. The vegetables will add a noticeable crunch and pop of color to your recipe. Fresh herbs like cilantro, basil or parsley can also enhance the flavor.
This Vegan Chili is a moderately-spiced, tomato-y stew loaded with chunks of celery, onion, green bell pepper, and carrot. Spices like ancho chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans give a hearty and creamy texture.
Storage: Transfer the cooled chili to an airtight container or freezer-safe bag. You can store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheating: When ready to serve, simply reheat the chili on the stovetop over medium heat, stirring occasionally until heated through.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
To make a classic beef chili that's still healthy, choose beef that is at least 90 percent lean, which fits into the USDA guidelines for lean meats. You can also opt for lean and flavorful ground turkey or chicken breast instead.
Stir in some finely ground cornmeal or masa harina.
Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit. Masa harina (an instantly binding corn flour) also works beautifully to absorb liquid.
Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.
I think this may be the third iteration of Trader Joe's vegetarian (really vegan) chili. — at one point, they swapped out the soy for sunflower protein, and now peas are having their day in the sun. So, if you have allergies or sensitivities to peas, proceed with caution.
The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.
No bean chili, also known as Texas chili or Chile con carne, is a spicy stew made without any beans. It traditionally contains meat (usually ground beef), tomatoes, peppers, onions, aromatics and flavorful spices.
Yes, absolutely! Rice is a common grain in all cooking and has a significant place in the plant-based world too. Some rice dishes may not be suitable for vegans though, so if you're eating out or following a recipe make sure there are no meat, fish or other animal products being used before you tuck in!
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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