A hearty and filling vegan chili that’s made with the help of smoky tempeh and your favorite beans. Ready in about 30 minutes!
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)
Pepitas, for topping
Scallions, for topping
Cilantro, for topping
- 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.
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