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Iron-Rich: Tempeh Chili

Iron-Rich: Tempeh Chili recipe image
This Iron-Rich Tempeh Chili is a robust and satisfying vegan main dish that delivers deep, savory flavors without any meat. By crumbling tempeh and browning it with onions, peppers, and garlic, you create a texture that mimics ground beef while absorbing the rich tomato-based sauce. The blend of spices, including chili powder, dried basil, and oregano, is balanced by the tangy kick of cider vinegar and the subtle sweetness of molasses. This dish is perfect for weeknight dinners, meal prep, or freezing for later. It is naturally high in fiber and protein, making it a nutritious choice for the whole family. Serve it hot with cornbread, over rice, or with a side of crusty bread to soak up the flavorful sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 942.0
Dietary: Vegan
Description
This Iron-Rich Tempeh Chili is a robust and satisfying vegan main dish that delivers deep, savory flavors without any meat. By crumbling tempeh and browning it with onions, peppers, and garlic, you create a texture that mimics ground beef while absorbing the rich tomato-based sauce. The blend of spices, including chili powder, dried basil, and oregano, is balanced by the tangy kick of cider vinegar and the subtle sweetness of molasses. This dish is perfect for weeknight dinners, meal prep, or freezing for later. It is naturally high in fiber and protein, making it a nutritious choice for the whole family. Serve it hot with cornbread, over rice, or with a side of crusty bread to soak up the flavorful sauce.
Ingredients
  • Vegetable oil
  • Tempeh, thawed, crumbled
  • Onion, chopped
  • Sweet green pepper, chopped
  • Garlic, minced
  • Canned tomatoes, undrained
  • Canned kidney beans, drained
  • Tomato paste
  • Cider vinegar
  • Molasses
  • Soy sauce
  • Dijon mustard
  • Chili powder
  • Dried basil
  • Dried oregano
  • Salt
  • Pepper
Directions
  1. 1
    In a large saucepan or Dutch oven, heat the vegetable oil over medium heat.
  2. 2
    Add the crumbled tempeh and cook, stirring frequently, for 5 minutes or until browned.
  3. 3
    Add the chopped onion, green pepper, and minced garlic to the pan.
  4. 4
    Cover and cook, stirring occasionally, for 5 minutes or until the onions are softened.
  5. 5
    Roughly chop the canned tomatoes.
  6. 6
    Add the chopped tomatoes (with their juice), drained kidney beans, tomato paste, cider vinegar, molasses, soy sauce, Dijon mustard, chili powder, dried basil, dried oregano, salt, and pepper to the pan.
  7. 7
    Stir well to combine all ingredients.
  8. 8
    Bring the mixture to a boil, then reduce the heat to low.
  9. 9
    Simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld and the chili thickens.

Nutrition Facts

Amount Per Serving
Calories 942.0kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 3669.7mg153%
Total Carbohydrate 175.2g59%
Dietary Fiber 46.2g185%
Sugars 56.1g
Protein 54.8g110%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tempeh, chili, vegan, plant-based, iron-rich, kidney beans, soy protein, tomato sauce, spicy, dinner, meal prep, healthy, fiber, comfort food, bean chili
Read it online: https://www.chefs-mate.com/recipe/iron-rich-tempeh-chili/