|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 17g||59%|
|*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.|
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: 1 small can corn
- Optional: fresh cilantro to garnish
Using one tablespoon of olive oil, saute the tempeh until it is lightly golden brown, about 3 to 5 minutes, then add in the add soy sauce, and saute for another minute or two, until the soy sauce is sticky and dissolved. Set aside.
In a large soup or stock pot, saute the onions, garlic and bell peppers in the remaining olive oil until just barely soft.
Reduce heat and add remaining ingredients, except cilantro and including the tempeh.
Let simmer for at least 20 minutes and up to 40 minutes, stirring occasionally, and adding a bit more liquid as needed.
Garnish with a sprinkling of fresh minced cilantro.