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.
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Recipe Information
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
Instructions
Crumble the block of tempeh into small pieces using your hands or a fork, mimicking the texture of ground meat.
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the diced onion and bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 30 seconds to toast the spices.
Add the crumbled tempeh and tomato paste to the pot. Stir well to coat the tempeh in the spices and paste.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the black beans, kidney beans, and frozen corn. Stir again and bring the mixture to a simmer.
Reduce the heat to low, cover, and let the chili cook for 20 minutes, stirring occasionally.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6873 mg | 299% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 101.8 g | 364% | |
| Total Sugars | 39.8 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 7481 mg | 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.
