Vegan Tempeh Chili
A hearty and nutritious chili made with protein-packed tempeh, vibrant vegetables, and flavorful spices—perfect for a cozy night or meal prep.
Ingredients
Base Ingredients
- 1 tablespoon oil Essential for sautéing and adds a hint of richness.
- 1 medium onion, diced A flavorful base that adds sweetness and depth.
- 2 cloves garlic, minced Offers an aromatic note that enhances the overall flavor.
- 8 ounces tempeh, crumbled A protein-rich meat substitute that adds texture.
Vegetables and Beans
- 4 cups chopped vegetables Adds freshness and nutrients; choose your favorites!
- 1 tablespoon chili powder Infuses the dish with a warm, spicy flavor.
- 1 teaspoon cumin Provides a distinctive, earthy aroma that enhances the chili.
- 1 teaspoon salt Balances flavor and brings out the taste of other ingredients.
- 1 teaspoon smoked paprika Adds a smoky richness that deepens the chili’s profile.
- 1/2 teaspoon chipotle powder Offers a gentle heat with a smoky kick.
- 1 can kidney beans, drained and rinsed Brings creaminess and protein, essential for hearty chili.
- 1 can black beans, drained and rinsed Adds additional protein and a different texture.
- 1 cup corn Sweet pops of flavor and a delightful crunch.
- 1 can diced tomatoes Provides richness and moisture to the dish.
Cooking Liquid
- 2 cups vegetable broth Acts as the cooking liquid that ties everything together.
- 2 tablespoons tomato paste Intensifies the tomato flavor and adds thickness.
- 1 tablespoon coconut sugar Balances acidity with a hint of natural sweetness.
Instructions
Preparation
- Heat oil in a large stock pot over medium heat.
- Add diced onion and cook until translucent, about 3-5 minutes.
- Mix in minced garlic and crumbled tempeh, stirring well.
Cooking
- Add chopped vegetables, chili powder, cumin, salt, smoked paprika, and chipotle powder. Cook, stirring frequently, for 5 minutes.
- Stir in kidney beans, black beans, corn, diced tomatoes, vegetable broth, tomato paste, and coconut sugar.
- Ensure all ingredients are combined; bring the chili to a boil.
- Reduce heat and partially cover the pot; let simmer for 45 minutes, stirring occasionally.
Serving
- Serve warm topped with vegan cashew sour cream, avocado, cilantro, and corn tortilla chips.
Notes
For added flavor, sauté the garlic and onions together until caramelized. Adjust the spice levels by adding more or less chili powder and chipotle powder to suit your preference. Keep leftovers in an airtight container for later enjoyment, as the flavors deepen over time.