Tempeh Chili
This tempeh chili is an easy, filling, and tasty meal. Crumbled tempeh makes the chili extra "meaty" while providing hearty plant protein.
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Servings: 4
Ingredients
Spices
- 1 ½ tsp ground cumin
- 1 ½ tsp chili powder
- ¾ tsp paprika
- ¾ tsp oregano
- ¼ tsp cayenne pepper
- ¾ tsp cacao powder optional
- 3 tbsp
nutritional yeast*
Chili
- 2 tbsp olive oil
- ½ large onion diced
- 1 celery diced
- 1 carrot diced
- 3 cloves garlic minced
- 8 oz tempeh crumbled**
- 1 tbsp tomato paste
- 1 ½ cups (15 oz can) chopped or crushed tomatoes
- 1½ cups vegetable broth
- 1 ½ cups (15 oz can) black beans or other beans of choice
- 1 bell pepper diced
- ½ tbsp balsamic vinegar
- ½ tbsp lime juice
**See notes for garnish ideas
Instructions
- Mix spices: Add all the spices to a bowl and mix together.
- Cook onion: Heat 1/2 the oil in a large pot over medium heat. Add onion and cook until the onions start to brown, 3-5 minutes.
- Add celery, carrots, and garlic: Stir in celery, carrots, and garlic and cook 2 minutes, stirring frequently.
- Add tempeh: Add crumbled tempeh and remaining oil and cook for 1 minute. You can also add the bell pepper now if you want it to be soft - I prefer a crunchy texture so I add the bell peppers near the end.
- Add spices: Add spices and cook for 30 seconds, stirring constantly.
- Add tomato paste: Add tomato paste and stir another 30 seconds.
- Add tomatoes, broth, and beans: Pour in tomatoes, vegetable broth, and beans.
- Simmer: Give the chili a good stir, then bring to a boil. Reduce heat to a simmer, cover, and simmer the chili for 15-30 minutes (15 if you're in a hurry, 30 for better flavor). Check and stir occasionally, adding extra vegetable broth if needed.
- Add bell peppers and acid: Add the bell peppers if you didn't add them previously, and drizzle in balsamic vinegar. Stir and cook another minute or two until bell peppers are crisp-tender. Stir in lime juice.
- Garnish as desired (see notes).
Notes
To crumble tempeh: You can crumble tempeh with your hands - just break the tempeh into small pieces. For finer crumbles, you can process the tempeh in a food processor.
Garnishes: avocado, sliced green onions, vegan cheese, vegan sour cream, jalapeños, red onions, lime wedges, cilantro