Spicy Tempeh Chili

If you’re new to tempeh, this is an amazing and easy first recipe to try. It’s also a great recipe for tempeh veterans just looking to spice it up and try something new. It’s extremely satisfying and pleases vegetarians and meat-lovers alike. If you didn’t tell someone it was tempeh chili, they’d never know, but the tempeh adds a heartiness and level of satisfaction to the chili that it wouldn’t have without it. Enjoy!

Spicy Tempeh Chili

 Entire recipe yields 31 pts+ (with corn, 28 pts+ without), or five 6pt+ servings. Printable version here.


    • 1 tbsp olive oil
    • 1 bell pepper, chopped
    • 1 medium onion, chopped
    • 8 oz package of mushrooms, chopped

    • 1 package tempeh, crumbled
    • 1 packet taco seasoning
    • 3/4 cup corn (optional)
    • 1 can diced tomatoes
    • 1 can kidney beans, drained and rinsed

Side note – the taco seasoning from Trader Joe’s is the best ever and only 79 cents by me!


To start, heat a soup pot over medium heat and then add in your oil. Toss in your chopped onion and cook until translucent, about 3-4 minutes.

Next, add in your bell pepper and mushrooms.

Cook until the veggies are all cooked through and soft, about 4-5 more minutes, so about 10 mins total for the veggies. Next, add in your crumbled tempeh.

Tempeh crumbles effortlessly in a food processor, by the way.

Stir to combine.

And then add in your taco seasoning, and cook until you can smell the spices getting toasty, about 3 minutes.

Now it’s time to add in everything else – the beans, corn, and tomatoes.

Stir to combine.

And then add in one can of water.

Look how colorful it is!

Bring the chili up to a boil, then down to a simmer. Cover the pot and let it cook for about 30-40 minutes, until the flavors have meshed well and the chili is thick and delicious.

Now it’s ready to eat!

I’ve been topping mine with cheddar cheese and greek yogurt (sour creamish), and also using it on top of baked potatoes and for chili cheese fries. It also holds up REALLY well as leftovers, which I’ve had for lunch almost every day this week!

So that’s it! Even though this recipe takes longer than most of mine, the more than half of the time is just waiting while it cooks down. The wait is totally worth it though, I promise.

Do you tend to stick with recipes only when they are in season, like lighter things in the summer and heavier things in the winter?

I don’t at all. I usually just go with what I’m craving, and even though chili is traditionally a winter dish because it’s so hearty and warm, I love it year round!

21 Comments on Spicy Tempeh Chili

  1. Jennifer
    August 18, 2011 at 8:59 am (9 years ago)

    That looks great! I bought a package of tempeh that I’ve been waiting to try (never had it) and coincidentally I put chili on my list of things to make this weekend. Great minds! I eat what I’m hungry for too, doesn’t matter the time of year.

  2. Amy B @ Second City Randomness
    August 18, 2011 at 9:25 am (9 years ago)

    I think we’ve discussed this seasoning before? Maybe? I do love how cheap it is. And it’s 2 servings instead of just 1! Double win!

  3. Stina
    August 18, 2011 at 9:35 am (9 years ago)

    I have been craving chili on a baked potato for about a week now! (And I don’t really even like chili very much!) I’d been planning to make a turkey chili, but I might make two batches now – yours for me and turkey for the boy – because this looks delicious!

  4. ashleigh
    August 18, 2011 at 9:53 am (9 years ago)

    This looks so good! I love chili and tempeh. I have never made tempeh chili though! Need to make this soon, but I’ll probably wait a month or so because chili is best made in the fall when it’s starting to get cool again 🙂

  5. Ash @ Good Taste Healthy Me
    August 18, 2011 at 10:18 am (9 years ago)

    I love chili!! But I always wait for Winter. I just can’t eat soups/stews right now!

  6. Julia @ The Bosky Blog
    August 18, 2011 at 10:39 am (9 years ago)

    I always love your recipes!

    I have never had tempeh, but I think this might be the recipe for me to try!

  7. Holly @ The Runny Egg
    August 18, 2011 at 10:51 am (9 years ago)

    I love chili — any time of year. A warm bowl of food always sounds good to me!

    I have yet to try Tempeh but this seems like a good way to ease into it. And I had no idea TJs had taco seasoning packs. I need those!

  8. Ashley @ Coffee Cake and Cardio
    August 18, 2011 at 11:29 am (9 years ago)

    awesome recipe!! I’m totally going to make this.

    I tend to stick to the season, but I eagerly await the upcoming season and the food that accompanies it.

  9. TracyP
    August 18, 2011 at 11:33 am (9 years ago)

    We had chili last night even in the southern California heat. So good – and yours looks delicious, too.

  10. Mary (A Merry Life)
    August 18, 2011 at 2:56 pm (9 years ago)

    Wow, that looks good! I’ve only had tempeh once and didn’t like the way it was prepared. I think I might like it that way though.

  11. Nikki
    August 18, 2011 at 3:19 pm (9 years ago)

    That looked great! I made almost 2 weeks ago… as I was craving it as well. I have NEVER seen Tempeh in the store ever…. 🙁 have been looking for it for some time after reading about it on yours and other blogs. sigh, oh well… I am sure I will find it one day!

  12. Roz
    August 18, 2011 at 3:51 pm (9 years ago)

    I love tempeh. My husband, not so much, but I bet he’d love this chili and would NEVER know what is in there. I’ve bookmarked this….and mums the word! 🙂 Have a great Thursday Beth!!

  13. Natasha
    August 18, 2011 at 4:05 pm (9 years ago)

    Mmm…looks good! I love tempeh and chili! I too just eat whatever I’m craving. Squash only in the fall/winter? No way! Love it too much 😉

  14. Liz
    August 18, 2011 at 4:37 pm (9 years ago)

    I sub Greek yogurt for sour cream, too! I haven’t tried tempeh yet, but this looks like a good recipe to try. Thanks for sharing!

  15. Amanda @ Running On Waffles
    August 18, 2011 at 4:42 pm (9 years ago)

    That chili looks delicious! I tend to cook based upon what produce is available. If it’s summer, I love using fresh veggies from the farmer’s market. This time of year is perfect for eggplant, so I’m currently in a series of eggplant recipes. I love the taste of fresh veggies and try to use whatever the season is producing for my meals!

  16. Lindsay @ The Lean Green Bean
    August 18, 2011 at 5:45 pm (9 years ago)

    looks great! bookmarking it to try during our veggie moth! perfect timing, we were just talking about tempeh!

  17. Amy @ Conquering Self
    August 18, 2011 at 5:51 pm (9 years ago)

    Looks delicious! But…I have two questions. 1) what is tempeh? 2) How the heck is it pronounced? haha
    I see it all the time on all of the blogs, but I don’t know anything about it! Thanks!

  18. Julie
    August 19, 2011 at 4:56 pm (9 years ago)

    This recipe looks yummy and uses a lot of stuff I need to get rid of in my fridge 🙂
    I think we are on the save wavelength because I just posted a tempeh recipe, saying that it’s hard to find good ways to enjoy this kind of weird food!

    P.S. Seasonal foods? Nah, my tummy does the talking all year round!

  19. Lauren
    August 22, 2011 at 6:04 am (9 years ago)

    I second Amy’s question about tempeh – and add one more – where do you find it?? I heard it mentioned in my WW meetings, but really dont know what it is. 🙂 Thanks for the recipe – if I can figure out tempeh, I may give it a whirl!

  20. Stephanie
    December 21, 2011 at 7:31 pm (9 years ago)

    Thank you so much for sharing this recipe. This is one of my staples ever since I stepped upon your blog months ago. Can you tell me how much a serving is (since you mentioned a serving is 6pp)? I’m sure i should have asked this months ago (I’m hoping it’s a cup because that’s how I’ve been counting it).Thanks!


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