This hearty and flavorful chili is packed with protein-rich tempeh and a blend of vibrant spices, making it a perfect cozy meal for any day. It’s easy to make and completely vegan, sure to satisfy your taste buds.
Prep Time30 min
Cook Time44 min
Total Time1 hr 14 min
Difficulty
Hard
Helpful Kitchen Tips
Crumble the tempeh finely for a texture that resembles ground meat.
Let the chili simmer low and slow to deepen the flavors.
Adjust the spice level by adding more chili powder or a dash of cayenne pepper if you like it hotter.
Ingredients
0/16
Why This Recipe Is A Favorite
This chili is packed with protein and fiber, making it both hearty and healthy. The smoky spices blend perfectly with the tempeh, creating a rich and satisfying flavor that even meat-lovers will enjoy. It’s a great way to enjoy a comforting meal without any animal products.
Step 1
Lightly heat some olive oil in a big pot over medium-high heat. Toss in the carrots and cook them until they start to get tender, about 5 minutes. Next, add the onion and garlic, stirring occasionally until everything smells really good, around 3 minutes. Sprinkle in the chili powder, paprika, garlic powder, and cumin, and give it all a good stir for about a minute to toast the spices.
Step 2
Now, add the tempeh along with all three colors of bell peppers. Keep stirring so the tempeh gets nicely coated with the spices, and cook for another 5 minutes or so. Once that’s looking good, pour in the tomatoes, black beans, cannellini beans, kidney beans, corn, and a little brown sugar for a touch of sweetness.
Step 3
Turn the heat down to low, cover the pot, and let everything simmer gently. Give it about 30 minutes to let all those flavors meld together into a tasty, hearty chili. When it’s done, give it a taste and adjust the seasoning if you need to, then serve and enjoy!
372
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas
Serve this chili over a bed of fluffy rice or with warm cornbread on the side. It also pairs well with a simple green salad or steamed veggies for a complete meal. Garnish with fresh cilantro or avocado slices for added freshness.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to four days. This chili also freezes well; portion it into freezer-safe containers and thaw overnight in the fridge before reheating on the stove or in the microwave.
Frequently Asked Questions
Can I use a different type of beans in this chili?
Yes, you can substitute any beans you like or have on hand, such as pinto or navy beans.
How spicy is this chili?
It has a mild to medium spice level due to the chili powder and smoked paprika, but you can adjust the heat by adding more chili powder or a pinch of cayenne.
Can I prepare this recipe without tempeh?
You can omit tempeh or replace it with tofu or cooked lentils for a different texture and protein source.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but always check your tempeh brand to be sure.
Can I make this chili in a slow cooker?
Yes, brown the vegetables and tempeh first, then add everything to the slow cooker and cook on low for 6-8 hours.
What can I serve with this chili?
It pairs well with rice, cornbread, tortilla chips, or a simple green salad.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, use about 3 cups of fresh crushed tomatoes, but simmer a bit longer to achieve the right consistency.
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