Vegan Tempeh Chili

Vegan Tempeh Chili

The Spruce / Preethi Venkatram

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
204 Calories
10g Fat
20g Carbs
13g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 204
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 357mg 16%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 13g
Vitamin C 58mg 292%
Calcium 98mg 8%
Iron 3mg 14%
Potassium 498mg 11%
*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 medium onion, diced

  • 1 (4-ounce) can  green chiles

  • 1 (15-ounce) can kidney beans, or chili beans

  • 1 (8-ounce) can diced tomatoes

  • 1 tablespoon chili powder

  • 1/2 teaspoons cumin

  • 1/4 teaspoon cayenne pepper, or to taste

  • Fresh cilantro, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Vegan Tempeh Chili ingredients

    The Spruce / Preethi Venkatram

  2. Using 1 tablespoon of olive oil, sauté the tempeh over medium heat until it is lightly golden brown, about 3 to 5 minutes.

    saute the tempeh

    The Spruce / Preethi Venkatram

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

    tempeh cooking in a pan

    The Spruce / Preethi Venkatram

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

    In a large soup or stock pot, saute the onions, garlic and bell peppers

    The Spruce / Preethi Venkatram

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

    add tempeh and spices to the vegetables in the pot

    The Spruce / Preethi Venkatram

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

    chili cooking in a pot

    The Spruce / Preethi Venkatram

  7. Garnish with a sprinkling of fresh cilantro.

    Vegan Tempeh Chili in bowl

    The Spruce / Preethi Venkatram

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