Tempeh Chili

Photo from: The Simple Veganista

It wasn’t so long ago that I posted one of my favorite turkey chili recipes, is it too soon for another?  I think not!  Meatless Monday is here and I’m turkeyed out, but I want a hearty stew with rich flavors.   This tempeh chili recipe is an easy fix for a cold (meat-less) day.

Why tempeh?  Tempeh has a slightly earthy taste that adds a nice consistency and holds up well when seasoned and cooked.  I categorize it as a fermented food (double bonus for your gut health).  Tempeh is less processed than tofu and I find it to be a healthier option, as it contains more protein (about 15 grams for a half a cup) and fiber (3.5 grams per half cup) along with the gut health benefit of being fermented.

Tempeh Chili

Serves 6

2 T. olive oil
1 yellow or white onion, diced
1 large bell pepper (color of your choice), diced
2 large stalk celery, diced
1 large carrot, diced
1-2 jalapeno, seeded, diced
2 cloves garlic
3 tsp. chili powder
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. sea salt
¼ tsp. cayenne powder
One 8-ounce package Lightlife tempeh, grated on the largest setting of a box grater, or crumbled
1 cup organic pureed tomato sauce
2 cups diced tomatoes
One can chili beans (or could use beans of your choice)
1 cup organic corn
black pepper to taste
sea salt (to taste)
1/2 tsp. crushed red pepper flakes
1/2 cup green onions or scallions, chopped (garnish)
1/2 roma tomato, diced (garnish)


Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, celery, carrot, jalapeno and garlic cook for a few minutes until softened approx.. 4-5 minutes. Then add the tempeh and all of the seasonings. Cook till the tempeh begins to brown, 5 to 8 minutes. Stirring consistently.

Add all of the remaining ingredients, along with ½ a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Adjust seasoning to your liking.

Serve, sprinkled with green onion or scallions and sliced of avocado.