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.
I like to use ale, but beef broth is popular. The truth is, there's so much going on in a typical chili, the liquid plays (or should play) a minor role in flavor. Major flavor players are the meat, cumin, dried chiles, hot chiles, onions, garlic, salt, oregano and sometimes cocoa. Water is fine.
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.
Spread the tempeh evenly and bake at 400ºF for about 25 minutes or until golden brown. Air fry – If you have an air fryer, this is a great option for crispy and delicious tempeh! Add the tempeh to the basket and bake at 375ºF for about 15 minutes. Toss every 5 minutes for even cooking.
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.
Season with salt and pepper, as needed. Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.
How to store and reheat vegetarian chili. In the refrigerator: this plant-based chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.
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.
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.
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.
Tempeh is also fermented, and fermented foods are easier to digest and provide healthy gut bacteria. Perhaps the only downside to tempeh is its calorie count is higher than tofu's, but the nutrients it packs more than make up for this.
Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.
Compared to pasteurized tempeh sold in stores, the soybeans in “raw” tempeh taste beanier, the fungus more mushroomy, and the texture more dynamic. Some people are turned off by the bitter taste that shows up in some pasteurized tempeh; that bitterness is absent in the fresh version.
Either beef broth or chicken broth will be perfect here for the liquid in this chili. Low-sodium broth can work in a pinch if that's what you have on hand – just add a bit more salt to balance everything out.
At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you're typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender.
The base of your chili determines the success of the dish! This flavor foundation plays a crucial role in enhancing the overall flavor. Instead of using plain water (please, never just use water), consider using stock, broth, or bone broth as your base to add richness and depth.
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.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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