Tempeh Chili

Discover the hearty and flavorful world of plant-based comfort food with this Tempeh Chili recipe, a perfect choice for vegans, vegetarians, and anyone looking to spice up their dinner routine. This protein-packed chili features crumbled tempeh as a nutrient-rich alternative to ground meat, paired with a medley of kidney beans, black beans, and sweet bursts of frozen corn. A robust blend of chili powder, smoked paprika, cumin, and cayenne creates a smoky, spicy base that’s perfectly balanced with tangy diced tomatoes and creamy vegetable broth. Ready in just 45 minutes, this one-pot wonder is ideal for busy weekdays or casual gatherings. Serve it piping hot with fresh cilantro and lime wedges for a bright, zesty finish. Packed with fiber, bursting with bold flavor, and naturally gluten-free, Tempeh Chili makes for a satisfying dish that checks all the boxes for taste and nutrition.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 block (8 ounces) tempeh
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 1 medium (diced, any color) bell pepper
• 3 cloves (minced) garlic
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 can (15 ounces) canned diced tomatoes
• 2 cups vegetable broth
• 1 can (15 ounces, drained and rinsed) canned black beans
• 1 can (15 ounces, drained and rinsed) canned kidney beans
• 1 cup frozen corn
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.25 cup (chopped, for garnish) fresh cilantro
• 4 wedges (for serving) lime wedges

Directions

Step 1

Crumble the block of tempeh into small pieces using your hands or a fork, mimicking the texture of ground meat.

Step 2

Heat a large pot or Dutch oven over medium heat. Add the olive oil.

Step 3

Once the oil is hot, add the diced onion and bell pepper. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 5

Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 30 seconds to toast the spices.

Step 6

Add the crumbled tempeh and tomato paste to the pot. Stir well to coat the tempeh in the spices and paste.

Step 7

Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

Step 8

Add the black beans, kidney beans, and frozen corn. Stir again and bring the mixture to a simmer.

Step 9

Reduce the heat to low, cover, and let the chili cook for 20 minutes, stirring occasionally.

Step 10

Taste and adjust the seasoning with salt and black pepper as needed.

Step 11

Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice from the lime wedges.

Nutrition Facts

Serving size	2510.7 grams (2510.7g)

Amount per serving	% Daily Value*
Calories	2468

Total Fat 79.90g	102%
Saturated Fat 17.80g	89%
Polyunsaturated Fat 8.60g
Cholesterol 9mg	3%
Sodium 6873mg	299%
Total Carbohydrate 323.20g	118%
Dietary Fiber 101.80g	364%
Total Sugars 39.80g
Protein 139.10g	278%

Vitamin D 0IU	0%
Calcium 905mg	70%
Iron 42mg	233%
Potassium 7481mg	159%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 21.7%

Carbs: 50.3%