Vegan Tempeh Chili (High Protein)
This Vegan Tempeh Chili is a classic chili, packed with nutrients, flavor, and protein for an easy and satisfying meal.
Ingredients
- 1 Medium Yellow Onion diced
- 2 Poblano Peppers diced
- 1 Jalapeño seeds removed and minced
- 4 Cloves Garlic minced
- 2 Teaspoons Chili Powder
- ½ Teaspoon Cumin
- 1 ½ Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
- 1 28 ounce Can Diced Tomatoes
- 1 8 Ounce Block Tempeh crumbled
- 1 15 Ounce Can Cannellini Beans drained & rinsed
- 1 15 Ounce Can Kidney Beans drained & rinsed
- 2 Cups Frozen Shelled Edamame
- 2 Cups Vegetable Broth
- For Garnish: scallions, vegan sour cream, vegan cheese, etc.
Instructions
- 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.
- Add the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
- Stir in the tomatoes, tempeh, cannellini beans, kidney beans, edamame, and broth. Bring to a boil, then simmer 10 minutes.
- Serve with a garnish of sliced scallions, vegan sour cream, and/or vegan cheese. Enjoy!
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1129mg | Potassium: 993mg | Fiber: 12g | Sugar: 8g | Vitamin A: 589IU | Vitamin C: 62mg | Calcium: 211mg | Iron: 7mg