Description

A hearty and filling vegan chili that’s made with the help of smoky tempeh and your favorite beans. Ready in about 30 minutes!

Scale

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.)

Keywords: tempeh chili, vegan chili