Smoky Tempeh Chili
This hearty vegan chili features crumbled tempeh simmered in a rich, smoky tomato base with beans and corn. It's a satisfying and flavorful meal that's perfect for a cozy lunch or dinner.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 573 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 1 pcsbell pepper, chopped
- 3 clovegarlic, minced
- 225 gtempeh, crumbled
- 2 tbspchili powder
- 1 tspsmoked paprika
- 1 tspcumin
- 0.5 tsporegano, dried
- 800 gdiced tomatoes, canned, undrained
- 480 mlvegetable broth
- 400 gkidney beans, canned, rinsed and drained
- 400 gblack beans, canned, rinsed and drained
- 200 gcorn, frozen or canned, drained
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
optional garnish
- 0.5 pcslime, juiced
- 2 tbspfresh cilantro, chopped
Equipment
spoon · knife · cutting board · large pot
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic and crumbled tempeh, cooking for another 3-5 minutes until the tempeh is lightly browned.
About 5 min
Cook’s note: Break the tempeh into small, chili-like crumbles as it cooks.
- 4
Add the chili powder, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
About 1 min
Cook’s note: Toasting the spices brings out their full flavor.
- 5
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
About 1 min
- 6
Add the kidney beans, black beans, corn, salt, and black pepper. Bring the mixture to a gentle simmer.
About 5 min
- 7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld.
About 30 min
Cook’s note: The longer it simmers, the richer the flavor.
- 8
Taste and adjust seasonings as needed.
About 1 min
- 9
Serve hot, garnished with a squeeze of lime juice and fresh cilantro, if desired.
Per serving
Nutrition
- Calories
- 572.5kcal
- Protein
- 34.8g
- Carbs
- 82.1g
- Fat
- 16.7g
- Fibre
- 22.5g
- Sugar
- 14.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chili in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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