LunchDinnerMain Course

Smoky Tempeh Chili

Name: Smoky Tempeh Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 1 pcs bell pepper chopped; 3 clove garlic minced; 225 g tempeh crumbled; 2 tbsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; 0.5 tsp oregano dried; 800 g diced tomatoes canned, undrained; 480 ml vegetable broth; 400 g kidney beans canned, rinsed and drained; 400 g black beans canned, rinsed and drained; 200 g corn frozen or canned, drained; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 pcs lime juiced; 2 tbsp fresh cilantro chopped

This hearty vegan chili features crumbled tempeh simmered in a rich, smoky tomato base with beans and corn. It's a satisfying and flavorful meal that's perfect for a cozy lunch or dinner.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 573 kcal

VeganVegetarianGluten-free

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, chopped
1 pcsbell pepper, chopped
3 clovegarlic, minced
225 gtempeh, crumbled
2 tbspchili powder
1 tspsmoked paprika
1 tspcumin
0.5 tsporegano, dried
800 gdiced tomatoes, canned, undrained
480 mlvegetable broth
400 gkidney beans, canned, rinsed and drained
400 gblack beans, canned, rinsed and drained
200 gcorn, frozen or canned, drained
0.5 tspsalt
0.25 tspblack pepper, freshly ground

optional garnish

0.5 pcslime, juiced
2 tbspfresh cilantro, chopped

Equipment

spoon · knife · cutting board · large pot

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and crumbled tempeh, cooking for another 3-5 minutes until the tempeh is lightly browned.
About 5 min
Cook’s note: Break the tempeh into small, chili-like crumbles as it cooks.
4
Add the chili powder, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
About 1 min
Cook’s note: Toasting the spices brings out their full flavor.
5
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
About 1 min
6
Add the kidney beans, black beans, corn, salt, and black pepper. Bring the mixture to a gentle simmer.
About 5 min
7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld.
About 30 min
Cook’s note: The longer it simmers, the richer the flavor.
8
Taste and adjust seasonings as needed.
About 1 min
9
Serve hot, garnished with a squeeze of lime juice and fresh cilantro, if desired.

Per serving

Nutrition

74%Score

Calories: 572.5kcal
Protein: 34.8g
Carbs: 82.1g
Fat: 16.7g
Fibre: 22.5g
Sugar: 14.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chili in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.