If you’re not familiar with it, tempeh is fermented soybeans, a cousin of tofu. It’s high in protein and has a very meaty texture, making it the perfect base for chili. This chili comes together in just 30 minutes and is naturally vegan. It’s always a crowd-pleasing vegetable-packed chili, perfect for cozy nights in.
grab these ingredients
The list for this recipe includes all the standard chili fixings, plus the tempeh! Jump to the recipe card for exact measurements – this is just an overview!
Tempeh: Tempeh has more taste and texture than tofu making it a more hearty option for chili. Extra firm tofu will also work in a pinch. Veggies: No chili is complete without a variety of vegetables for texture and flavor! For this one, you’ll need a white onion, red bell pepper, celery, and garlic. Tomato Sauce and Water: Another chili classic. Tomato sauce helps make it saucy and adds sweetness. Be sure to use one that doesn’t have any added flavors. I also add water to help thin it out a bit. Beans: Grab a few cans of kidney beans and black beans for added protein and fiber. Spices: Cumin, salt, chili powder and crushed red pepper flakes all come together for the perfect amount of heat and smokiness.
vegan chili is easy to make!
Making this chili is so simple and only requires one pot! (Jump to the recipe for the full printable recipe.)
Tortilla chips Cheddar cheese (if not vegan) Avocado Green onions Plain Greek yogurt Lime juice
way to mix up this chili
Tofu: You can use a package of crumbled tofu in place of the tempeh. Tex-Mex: You can make this a Tex-Mex inspired chili by replacing the seasonings with a packet of taco seasoning. Add Veggies: You can spruce this vegan chili up by adding vegetables (we sometimes add chunks of butternut, pumpkin, or sweet potato!) Meal Prep It: Cook up a bunch of broccoli and grains and portion this tempeh chili out for the week into tasty chili meal prep.
P.S. If you love this tempeh chili you’re going to want to try this taco soup, this sweet potato black bean chili, or this white bean chili! And for one without tempeh, try my classic vegetarian chili. Can you make vegan chili in a slow cooker? Yes! To make this tempeh chili in a slow cooker, you’ll still need to brown the tempeh and saute the onion, celery, pepper, and garlic until soft. Then simply transfer everything to a slow cooker and cook on low for 6 to 8 hours (high for 3 to 4). How long does vegan chili last? Store this chili in an airtight container in the fridge for 4 to 5 days. Can you freeze vegan chili? This tempeh chili can be frozen! Freeze in portion-sized freezer-safe baggies or containers. When ready to eat, let thaw in the fridge overnight, then heat in the microwave or on the stove.
