This hearty Tempeh & Vegetable Chili is a robust, protein-packed meal that delivers deep, smoky flavors without the meat. The star ingredient, tempeh, provides a chewy, nutty texture that absorbs the rich spices beautifully, while kidney beans and dried corn add heartiness and natural sweetness. Sauted aromatics like onion, garlic, and bell peppers form a savory base, enhanced by chili powder, cumin, and a touch of heat from Tabasco. Simmered for an hour, the ingredients meld into a thick, comforting stew perfect for cold nights. Its an excellent choice for weeknight dinners, meal prep, or potlucks. Serve it hot with lime wedges and vegan cheese for a satisfying, home-style experience that the whole family will love.
Tempeh & Vegetable Chili
Description
This hearty Tempeh & Vegetable Chili is a robust, protein-packed meal that delivers deep, smoky flavors without the meat. The star ingredient, tempeh, provides a chewy, nutty texture that absorbs the rich spices beautifully, while kidney beans and dried corn add heartiness and natural sweetness. Sauted aromatics like onion, garlic, and bell peppers form a savory base, enhanced by chili powder, cumin, and a touch of heat from Tabasco. Simmered for an hour, the ingredients meld into a thick, comforting stew perfect for cold nights. Its an excellent choice for weeknight dinners, meal prep, or potlucks. Serve it hot with lime wedges and vegan cheese for a satisfying, home-style experience that the whole family will love.Ingredients
Directions
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Soak the dried beans and corn in cold water overnight. Drain and rinse them in the morning.
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Place the soaked beans and corn in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer until tender (about 45-60 minutes depending on variety). Drain and set aside.
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Cut the tempeh into small cubes.
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Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Add the tempeh cubes and chopped onion. Saut for 5-7 minutes, stirring occasionally, until the tempeh is lightly browned and the onion is translucent.
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Add the chopped red and green bell peppers and minced garlic. Saut for another 5-10 minutes until the peppers begin to soften.
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Stir in the stewed tomatoes, cooked beans, cooked corn, chili powder, oregano, cumin, paprika, and Tabasco sauce.
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Pour in the water or tomato juice and stir well to combine all ingredients.
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Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
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Cover partially and simmer for 1 hour, stirring occasionally to prevent sticking and burning. The chili should thicken as it cooks.
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Taste and adjust seasoning with salt or additional hot sauce if desired.
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Serve hot, garnished with lime wedges and vegan cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 137.4kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 27.6g10%
- Dietary Fiber 6.8g28%
- Sugars 2.5g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
