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!