Spicy and Flavorful Vegan Tempeh Chili

This vegan tempeh chili recipe is packed with bold flavors and spicy goodness. Made with hearty ingredients like tempeh, beans, and vegetables, it is a perfect meal for chilly evenings. The combination of spices gives this chili a depth of flavor that will satisfy even the most dedicated meat-eaters. Serve it with some warm crusty bread or over rice for a satisfying and healthy meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 8 ounces tempeh, crumbled
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) tomato sauce
• 1 can (14 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) black beans, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, vegan sour cream

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and bell peppers. Saute for 5 minutes until vegetables are softened.
3. Add the crumbled tempeh to the pot and cook for another 5 minutes until lightly browned.
4. Stir in the chili powder, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
5. Add the diced tomatoes, tomato sauce, kidney beans, black beans, and vegetable broth to the pot. Stir well to combine.
6. Bring the chili to a simmer and let it cook uncovered for 30 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Serve hot with your choice of toppings such as avocado, cilantro, or vegan sour cream.

Interesting Facts