Veggie Loaded Tempeh Chili
Hearty and satisfying, this Veggie Loaded Tempeh Chili is easy to make and packed with protein and colorful veggies. This vegan chili is perfect for meal prep, stocking your freezer, and an easy dinner that's family friendly even if your family isn't vegan!
Equipment
- 1 Spatula
- 1 Ladle
Ingredients
- Water or Broth, as needed to cook veggies
- 1 Medium Yellow Onion, diced
- 1 Medium Red Bell Pepper, diced
- 1 Medium Carrot, peeled and finely chopped
- 6 Ounces Mushrooms, diced (white or cremini work well)
- 2 8-Ounce Packages Tempeh, crumbled
- 4-6 Cloves Garlic, minced
- 15 Ounce Can Kidney Beans, drained and rinsed (I like to get the no-salt-added kind)
- 15 Ounce Can Black Beans, drained and rinsed
- 14.5 Ounce Can Diced Tomatoes, can use fire roasted for more flavor
- 14.5 Ounce Can Crushed Tomatoes
- 4 Tablespoons Non-Fortified Nutritional Yeast, see Notes for explanation
- 2 Tablespoons Chili Powder, to taste
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon Ground Cumin, to taste
- ½ Teaspoon Paprika
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Ground Rosemary, optional
- Salt and fresh cracked pepper, to taste
Instructions
- Sauté the veggies: Heat a large nonstick pot (at least 4.5 quarts) over medium high heat for a few minutes. Add the onions and carrots. Sauté for 4 minutes, adding water or veggie broth 1 tablespoon at a time to prevent the veggies from sticking.
- Add remaining veggies and tempeh: Add the red bell pepper, mushrooms, and crumbled tempeh. Stir and cook 4 more minutes, adding water or broth as needed to prevent sticking.
- Add the garlic and cook for another minute.
- Add remaining ingredients: Add the spices and nutritional yeast and stir well. Then add the beans and tomatoes.
- Cook: Bring to a boil, then reduce heat to medium low and simmer 10-12 minutes. Stir occasionally, scraping the bottom of the pot to make sure nothing is sticking. You may add more liquid in the form of tomatoes or vegetable broth as desired, though I didn't need to add any as I like my tempeh chili quite thick.
- Serve: Ladle chili into bowls and serve with a dollop of tofu sour cream or creamy hummus (really, it's delicious) and chopped green onions. Enjoy!
- Store: Let chili cool down for a little bit and store in airtight containers for up to 5 days. You can also freeze the chili in freezer-safe containers (I like using souper cubes) for up to 6 months.
Video
Notes
- Veggies: You can basically use any veggies you like in this recipe! If you don't like any of the ones I listed above, try any of the following: any other color bell pepper, diced zucchini, chopped green beans, finely chopped broccoli or cauliflower, corn, etc. It's up to you! Try to keep the volume of vegetables the same, though, or you may throw the flavors off balance (if you're experienced in modifying recipes, more power to you!).
- Tempeh: Well, this IS a recipe for tempeh chili, but you can use any other meat substitute you choose or leave it out if you prefer.
- Spices: If you have a favorite chili spice packet, feel free to use that. And mess with the spices if you don't like the amounts I've listed in the recipe card below. It's all about personal preference! For example, I'm not a big cumin fan, so I add a little less than most people do.
- Nutritional Yeast: You can leave this out if you can't have it. But if you can eat it and you're just skeptical, give it a try! You can use half the amount if you're nervous, but I really enjoy how this plant based chili turns out!
- Beans: Feel free to use your favorite beans in this recipe, or leave them out if beans in your chili isn't your thing!
- Tomatoes: Stewed tomatoes or any combination of canned tomatoes (except whole...) should work very well in this recipe! I'd try to keep the amount around 28-30 ounces total so you don't throw off the ratios.
Nutrition
Serving: 2 cupsCalories: 439kcalCarbohydrates: 56gProtein: 34gFat: 8gSaturated Fat: 1gSodium: 392mgPotassium: 1875mgFiber: 22gSugar: 10gVitamin A: 198IUVitamin C: 37mgCalcium: 191mgIron: 7mg
Tried this recipe?Let us know how it was!