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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