Scooter's Vegan Tempeh Chili

4.3
(7)
6 Reviews
2 Photos

After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.

Submitted by ScoGold
Published on March 5, 2020
Prep Time:
30 mins
Cook Time:
44 mins
Total Time:
1 hr 14 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon olive oil

  • 5 carrots, cut into bite-size pieces

  • 1 sweet onion, chopped

  • 5 cloves garlic, chopped

  • 1 tablespoon chili powder

  • 2 teaspoons smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 (8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled

  • 1 red bell pepper, cut into bite-size pieces

  • 1 yellow bell pepper, cut into bite-size pieces

  • 1 orange bell pepper, cut into bite-size pieces

  • 1 (28 ounce) can crushed tomatoes

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 (15 ounce) can red kidney beans, drained and rinsed

  • 1 (15 ounce) can whole kernel corn, drained and rinsed

  • 1 tablespoon brown sugar

Directions

  1. Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.

  2. Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

Cook's Notes:

You can use any bean that you prefer but having 3 types of beans makes it look colorful.

You can also add a variety of bell peppers to give it more color.

For extra kick, add 1 teaspoon cayenne pepper.

Nutrition Facts (per serving)

427 Calories
9g Fat
72g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 427
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 8%
Sodium 1005mg 44%
Total Carbohydrate 72g 26%
Dietary Fiber 19g 67%
Total Sugars 9g
Protein 23g 46%
Vitamin C 47mg 52%
Calcium 196mg 15%
Iron 8mg 42%
Potassium 1158mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.