This Vegan Tempeh Chili is a classic chili, packed with nutrients, flavor, and protein for an easy and satisfying meal.
One of the great things about chili is that you can leverage canned foods to add a variety of nutrients and flavors, without all the work.
Classic chili recipes do still involve some fresh ingredients like onion and pepper, but canned tomatoes and beans make recipes like this SO quick and easy.
This vegan tempeh chili is a plant-based version of a classic chili recipe. Instead of using ground beef, we'll use a crumbled block of tempeh for some extra protein and texture. The result: a vegetarian chili that is packed with flavor!
Step 1. Sauté the onion, poblano peppers, and jalapeño peppers in a large pot over medium heat for 5-7 minutes. Use a splash of the vegetable broth to prevent sticking.
Step 2. Add the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
Step 3. Stir in the tomatoes, tempeh, cannellini beans, kidney beans, edamame, and broth. Bring to a boil, then simmer 10 minutes.
Step 4. Serve with a garnish of sliced scallions, vegan sour cream, and/or vegan cheese. Enjoy!
Store this dish in the fridge. It will last up to a week.
This chili freezes well! Let the chili cool completely, then place in a freezer-safe bag or container. Reheat on the stove or in the microwave.
Thank you God for nutrient-rich meals that are warm and comforting. Allow this meal to nourish our bodies. Amen.
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This Vegan Tempeh Chili is a classic chili, packed with nutrients, flavor, and protein for an easy and satisfying meal.
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