Vegan Tempeh Chili with Beans
A hearty and filling vegan chili that's made with the help of smoky tempeh and your favorite beans. Ready in about 30 minutes!
Servings 4 servings
Ingredients
Chili
- 2 tablespoons olive oil
- 1 large yellow onion minced
- ½ teaspoon sea salt
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoons smoked paprika
- 6 ounces tempeh preferably the smokey tempeh strips, finely chopped
- 1 28- ounce can crushed tomatoes
- 1 to 2 cups vegetable broth
- 1 ½ cups cooked pinto or kidney beans see note
Toppings
- Pepitas for topping
- Scallions for topping
- Cilantro for topping
Instructions
- Heat a large pot over medium heat. Add the olive oil followed by the minced onion and ½ teaspoon salt. Cook for 10-12 minutes, until the onion is fragrant and softened. Stir in the garlic and cook for another minute.
- After the onions are tender, stir in the spices and cook for yet another minute. Once the spices are fragrant, add in the tempeh. I like the tempeh to be about the same size as ground beef would be. Cook until the tempeh is cooked through, a couple of minutes (depending on the size of the tempeh)
- Next, add in the crushed tomatoes and 1 cup vegetable broth. Bring to a boil, reduce to a simmer, and cook for about 10 minutes; just giving time for all the flavors to come together.
- Finally, stir in the beans and cook until hot. Taste and adjust the seasoning as desired. Serve with cornbread and your favorite toppings.
Notes
I like to amp the beans up in this recipe sometimes. Feel free to double and mix up the beans. I love a combination of kidney and pinto (but black beans would work well too.)