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Tempeh & Vegetable Chili

Tempeh & Vegetable Chili recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 137.4
Dietary: Gluten-free
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
  • 1 cup Kidney or pinto beans
  • 1 cup White or blue dried corn
  • 8 oz Tempeh
  • 1 tbsp Olive oil
  • 1 medium Onion, finely chopped
  • 1 medium Red bell pepper, seeded and finely chopped
  • 1 medium Green bell pepper, seeded and finely chopped
  • 2 cloves Garlic, minced
  • 4 large Tomatoes, peeled, stewed, and broken apart
  • 2 tbsp Chili powder or paste from 2-3 chilies
  • 0.5 tsp Oregano
  • 0.5 tsp Cumin
  • 0.25 tsp Paprika
  • 0.25 tsp Tabasco style pepper sauce
  • 4 cups Water or tomato juice
Directions
  1. 1
    Soak the dried beans and corn in cold water overnight. Drain and rinse them in the morning.
  2. 2
    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.
  3. 3
    Cut the tempeh into small cubes.
  4. 4
    Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  5. 5
    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.
  6. 6
    Add the chopped red and green bell peppers and minced garlic. Saut for another 5-10 minutes until the peppers begin to soften.
  7. 7
    Stir in the stewed tomatoes, cooked beans, cooked corn, chili powder, oregano, cumin, paprika, and Tabasco sauce.
  8. 8
    Pour in the water or tomato juice and stir well to combine all ingredients.
  9. 9
    Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
  10. 10
    Cover partially and simmer for 1 hour, stirring occasionally to prevent sticking and burning. The chili should thicken as it cooks.
  11. 11
    Taste and adjust seasoning with salt or additional hot sauce if desired.
  12. 12
    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.

Keywords: tempeh, chili, vegan, vegetarian, beans, corn, spicy, hearty, dinner, comfort food, plant-based, protein, slow-cooked, simmered, american, meal prep, healthy, gluten-free, stew, bean chili
Read it online: https://www.chefs-mate.com/recipe/tempeh-vegetable-chili/