This Vegan Tempeh Chili is full of pantry-friendly ingredients, long-lasting and protein-packed tempeh, and loads of potent spices. So many great spices and flavors that I would happily suggest swapping ingredients to fit what you might have on hand! No black beans? That’s okay! Pinto or chickpeas will do the trick! No bell peppers? Try canned or frozen corn, cube some sweet potatoes and toss them in. Have extra peppers or even jalapenos on hand? Throw ’em in!

 

Chili is one of those things that can be hard to mess up. As long as your spice blends are right, and you’ve got a thick tomato base, you can do no wrong! …okay… so maybe that is a stretch, but I love this recipe because I’ve made tons of variations over the years by swapping protein sources, veggies, and spice levels. I almost always love the end results, it’s a great batch cook recipe, and it’s freezer friendly! What’s not to love? Dig in, and swap away!

Ingredients

1 medium sweet yellow onion
3 tbsp olive oil
2 green bell peppers
8 oz tempeh
12 oz soyrizo
2 28oz cans of plum tomatoes
15 oz can black beans
15 oz can corn
15.5 oz white kidney beans
15.5 oz red kidney beans
2 cups water
Seasoning
3 tbsp chili powder
1 tbsp cumin
1 tbsp smoked paprika
2 tsp salt
2 tsp garlic powder

Directions:

  1. Prepare ingredients by chopping onions and peppers and draining and rinsing beans.
  2. Add all ingredients to a pressure cooker and cook on high for 25 minutes.

or

2. Add all ingredients to a large stock-pot, bring to a boil, reduce heat to a simmer, cover, and cook for 30-40 minutes, or until peppers and onions

are tender.

 

Enjoy your vegan tempeh chili warm and serve with tortilla chips, avocado, a fresh squeeze of lime, or cilantro for garnish.

 

Note: this dish is freezer friendly! Simply portion chili out into individual freezer-friendly containers and store. Reheat as needed over the stovetop or in the microwave.

 

This Vegan Tempeh Chili is full of pantry-friendly ingredients, long-lasting and protein-packed tempeh, and loads of potent spices.

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Vegan Tempeh Chili
This Vegan Tempeh Chili is full of pantry-friendly ingredients, long-lasting and protein-packed tempeh, and loads of potent spices. So many great spices and flavors that I would happily suggest swapping ingredients to fit what you might have on hand! No black beans? That's okay! Pinto or chickpeas will do the trick! No bell peppers? Try canned or frozen corn, cube some sweet potatoes and toss them in. Have extra peppers or even jalapenos on hand? Throw 'em in!
Author: Maddie Augustin
Ingredients
  • 1 medium sweet yellow onion
  • 3 tbsp olive oil
  • 2 green bell peppers
  • 8 oz tempeh
  • 12 oz soyrizo
  • 2 28 oz cans of plum tomatoes
  • 15 oz can black beans
  • 15 oz can corn
  • 15.5 oz white kidney beans
  • 15.5 oz red kidney beans
  • 2 cups water
  • Seasoning
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
Instructions
  1. Prepare ingredients by chopping onions and peppers and draining and rinsing beans.
  2. Add all ingredients to a pressure cooker and cook on high for 25 minutes.
  3. or
  4. Add all ingredients to a large stock-pot, bring to a boil, reduce heat to a simmer, cover, and cook for 30-40 minutes, or until peppers and onions are tender