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Vegetarian Tempeh Chili

Recipe byphoenyx7

Today we have another great protein rich dish tailor made for vegetarians and vegans. Homemade vegetarian chili with both tempeh and beans is sure to be a satisfying dish any day of the week. And because the tempeh simmers so long in this recipe, there's no need to pre-simmer it, as with most tempeh recipes.

Whether you’re vegetarian, vegan, or a meat eater, this dish is a hearty and healthy way to add protein to your day!


• 2 tbsp olive oil, divided
• 1 8-ounce package tempeh, diced
• 2 tsp soy sauce
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 onion, diced
• 1 4-ounce can sliced green chilis
• 1 15 ounce can kidney beans or chili beans
• 1 8 ounce can diced tomatoes
• 1 tbsp chili powder
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper, or to taste
• 1 small can corn (optional)
• fresh cilantro to garnish (optional)

  1. Using one tablespoon of olive oil, sauté tempeh until golden brown, about 3-5 minutes. Add soy sauce, and sauté another minute or two, until soy sauce is sticky and dissolved. Set aside.
  2. In a large soup or stock pot, sauté the onions, garlic and bell peppers in the remaining olive oil until just barely soft.
  3. Reduce heat and add remaining ingredients, except cilantro and including the tempeh.
  4. Allow to simmer for at least twenty minutes and up to forty minutes, stirring occasionally, and adding a bit more liquid as needed.
  5. Garnish with a sprinkling of fresh minced cilantro.

Nutritional information, per serving:

Calories: 399

Total Fat: 10.0g, Saturated Fat: 1.7g, Cholesterol: 0mg

Sodium: 200mg

Total Carbohydrates: 56.9g

Dietary Fiber: 13.8g

Sugars: 5.5g

Protein: 24.7g

Vitamin A: 40%, Vitamin C: 103%, Calcium: 13%, Iron: 36%

Makes 6 servings tempeh chili.





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