Vegan Tempeh Chili

Vegan Tempeh Chil
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Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
496 Calories
11g Fat
76g Carbs
28g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 496
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 76g 28%
Dietary Fiber 17g 59%
Protein 28g
Calcium 223mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade vegetarian chili with both tempeh and beans means this chili recipe packs a powerful protein boost and has a satisfying texture. Since the tempeh simmers so long in this recipe, there's no need to pre-simmer it, as with most tempeh recipes.

Note that because this recipe calls for soy sauce it is not gluten-free. Further, some types of tempeh are made from grains which include gluten, while other varieties are gluten-free. Swap out the soy sauce and make sure your tempeh is gluten-free if you're preparing this chili for anyone with a wheat or gluten sensitivity. 


  • 2 tablespoons olive oil, divided
  • 8 ounces tempeh, diced
  • 2 teaspoons soy sauce
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 ounces canned sliced green chilis
  • 15 ounces canned kidney beans or chili beans
  • 8 ounces canned diced tomatoes
  • 1 tablespoon chili powder
  • 1/2 teaspoons cumin powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • Optional: fresh cilantro to garnish

Steps to Make It

  1. Gather the ingredients.

  2. Using one tablespoon of olive oil, saute the tempeh over medium heat until it is lightly golden brown, about 3 to 5 minutes.

  3. Add in the add soy sauce, and saute for another minute or two, until the soy sauce is sticky and dissolved. Set aside.

  4. In a large soup or stock pot, saute the onions, garlic and bell peppers in the remaining olive oil until just barely soft.

  5. Reduce heat and add remaining ingredients, except cilantro. Add back in the tempeh.

  6. Let simmer for at least 20 minutes and up to 40 minutes, stirring occasionally, and adding a bit more liquid as needed.

  7. Garnish with a sprinkling of fresh cilantro.

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