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vegan-tempeh-chili-recipe

Vegan Tempeh Chili Recipe

A hearty and delicious vegan chili made with tempeh.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 block Tempeh crumbled
  • 1 tablespoon Olive Oil
  • 1 large Onion diced
  • 3 cloves Garlic minced
  • 1 large Bell Pepper diced
  • 1 can Diced Tomatoes
  • 1 can Black Beans drained and rinsed
  • 1 can Kidney Beans drained and rinsed
  • 2 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 cup Vegetable Broth
  • to taste Salt
  • to taste Black Pepper

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add diced onion and cook until translucent.
  3. 3. Add minced garlic and cook for another minute.
  4. 4. Add crumbled tempeh and cook until browned.
  5. 5. Add diced bell pepper, diced tomatoes, black beans, kidney beans, chili powder, cumin, paprika, and vegetable broth.
  6. 6. Stir well and bring to a simmer. Cook for 20-25 minutes.
  7. 7. Season with salt and black pepper to taste.
  8. 8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 20g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 800mg | Fiber: 15g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 150mg | Iron: 5mg

Keywords

Chili, Tempeh, Vegan
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