The Best Tempeh Chili
This hearty and wholesome chili is the best comfort food for a chilly fall evening. Packed with flavor and texture, each bowl serves up 20g of plant-based protein!
Servings: 6 bowls
Calories: 413kcal
Equipment
- 1 food processor optional
Ingredients
- ¼ cup extra virgin olive oil divided
- 8 ounces tempeh crumbled
- 1 yellow onion finely chopped
- 1 bell pepper cored and finely chopped
- 3-4 garlic cloves minced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- ½ tablespoon smoked paprika
- 1 teaspoon espresso powder
- 30 ounces diced tomatoes with their juices
- 1 15-ounce can kidney beans
- 1 15-ounce can white beans
- 1 cup corn kernels
- 1 cup vegetable broth
- ½ cup roasted cashews finely chopped
- salt & pepper to taste
- serving suggestions: dairy-free yogurt/shredded cheese, lime juice, avocado and cilantro
Instructions
- In a large pot, warm ½ of the olive oil over medium-low heat. Add the tempeh and cook until browned. Scoop from pot to a plate then set aside.
- To the pot, add the remaining oil. Cook the onion, bell pepper and garlic for about 3 minutes. Add the cumin, chili powder, smoked paprika and espresso powder. Continue to cook for an additional 2 minutes.
- Next, pour in the diced tomatoes with their juices, kidney beans, white beans, corn and broth. Add the tempeh back to the pot along with the chopped roasted cashews. Bring to a low boil then reduce to a simmer and cook for about 20-30 minutes, until the liquid has reduced.
- Serve warm with desired toppings and enjoy! Leftovers can be stored in an airtight container for up to 5 days.
Notes
These Pumpkin Cornbread Muffins are my favorite to serve with chili!
Nutrition
Calories: 413kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 277mg | Potassium: 833mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 41mg | Calcium: 184mg | Iron: 7mg