Easy Tempeh Chili (The BEST Vegan Chili Recipe!)

Name: Easy Tempeh Chili (The BEST Vegan Chili Recipe!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 1 8-oz package tempeh; 1 medium white onion; 1 red bell pepper; 1 stalk celery; 2 cloves garlic; 3/4 cup tomato sauce; 1 15-oz can Kidney Beans; 1 15-oz can black beans; 1 cup water; 1 tsp each cumin and salt; 1/4 tsp each chili powder and crushed red pepper flakes; To serve: chopped green onions, plain Greek yogurt

User Reviews

4.7

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
522 kcal
Course
Side Dish, Main Course, Soup
Cuisine
American

Easy Tempeh Chili (The BEST Vegan Chili Recipe!)

Soren Barrett

Report

This vegan tempeh chili recipe is a delicious plant-based dinner that's packed with flavor and ready in under 30 minutes! With tempeh, veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.

Share:

I Made This!

38 people made this

Print

10 people printed this

Save this

30 people saved this

Ingredients

Servings

2 Tbsp olive oil 30 mL
1 8-oz package tempeh 226 g, roughly grated
1 medium white onion diced
1 red bell pepper diced
1 stalk celery diced
2 cloves garlic minced
3/4 cup tomato sauce 177 mL
1 15-oz can Kidney Beans 425 g, drained
1 15-oz can black beans 425 g, drained
1 cup water 240 mL
1 tsp each cumin and salt
1/4 tsp each chili powder and crushed red pepper flakes
To serve: chopped green onions, plain Greek yogurt

Add to Shopping List

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.

Notes

Storage: In an airtight container, leftover chili will last for 5 days in the fridge. You can also freeze it for up to 3 months.
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.