Easy Tempeh Chili (vegan, gluten-free)
It’s chili season and this easy tempeh chili is cozy, comforting, packed with flavor, and so delicious. I love eating chili when it’s cold outside and it’s the ultimate comfort food. It’s a one pot meal that doesn’t take a lot of effort making it perfect for those busy weeknights!
The tempeh gives this chili a “meaty” flavor without any meat and is packed with nutrients! It’s full of protein, fiber, prebiotics, and probiotics! Tempeh is super versatile and can take on whatever flavors you cook it in. When it’s cooked in this chili, the flavors are amazing! If you’ve never tried tempeh before, this chili is a great place to try it! It’s such a nutrient dense powerhouse and great for a plant based diet.
I used two different kinds of beans in this chili. I love the hearty kidney beans with the softer great northern beans. You can use whatever beans you like and it will still taste delicious. Make sure you simmer the chili for at least 30 minutes for the flavors to develop, so plan ahead when making it. I promise it will be worth it!
Feel free to add your favorite toppings to this tempeh chili. I love adding avocado, some lime, and eating it with bread. This also makes for great leftovers too. The flavors are actually even better the next day since it had more time to develop.
If you make this super easy tempeh chili, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Easy Tempeh Chili (vegan, gluten-free)
Ingredients
- 1-2 Tbsp extra virgin olive oil
- 1/2 large onion, diced
- 3 big cloves garlic, minced
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 (8oz) block of tempeh, diced
- 1 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- fresh cracked black pepper, to taste
- 2 (8 oz) cans tomato sauce
- 1 can red kidney beans, rinsed and drained
- 1 can great northern beans, rinsed and drained
- 2 1/2 cups vegetable broth
Instructions
- Heat a large pot with oil on medium high heat. Add the onions, garlic, celery, carrots, and bell pepper. Saute for 3-4 minutes. You can add a little bit of water or vegetable broth if veggies are sticking to the bottom of the pan to deglaze it. Add the tempeh and saute for another 3-4 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir for one minute. Add a little vegetable broth to deglaze the bottom of the pan if it’s burning.
- Add the tomato sauce and beans. Stir for another minute. Then add the vegetable broth. Stir and scrape the bottom of the pot to deglaze again. This just ensures nothing is burning on the bottom.
- Simmer for 30 minutes, stirring occasionally. It will thicken as it simmers. Taste and adjust seasonings if needed. Enjoy!
