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  • Prep-time: / Ready In:
  • Makes 6 cups

Crumbled tempeh makes a hearty, almost meatlike addition to this zesty chili. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

If gluten is a concern, be sure to look for tempeh that is labeled as gluten-free, as cross-contamination can be an issue.

tempeh chili - red chili with beans, corn, crumbled tempeh

Ingredients

  • 1 onion, finely chopped (1 cup)
  • 1 red bell pepper, finely chopped (1 cup)
  • 1 green bell pepper, finely chopped (1 cup)
  • 1 tablespoon finely chopped fresh jalapeño chile (see tip in recipe intro)
  • 6 cloves garlic, minced
  • 1 15-ounce can diced fire-roasted tomatoes, undrained
  • 1 8-ounce package tempeh, crumbled (1½ cups)
  • 1 15-ounce can kidney beans, rinsed and drained (1½ cups)
  • ½ cup fresh or frozen corn kernels
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1½ teaspoons onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground oregano
  • 1 tablespoon lemon juice
  • Sea salt, to taste

Instructions

  1. In a large saucepan cook onion, bell peppers, jalapeño, and garlic over medium 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. Stir in the next nine ingredients (through oregano) and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 20 minutes more or until vegetables are tender and chili thickens. Stir in lemon juice and season with salt.
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Comments (7)

(5 from 5 votes)
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ConnieBergmann2 weeks ago
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What are the nutrition numbers on this dish

Shauna Ihle2 weeks ago
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This was amazing! Be sure to let it simmer for the 30-40 mins at the end – the flavors get more intense. I was pleasantly surprised.

Margaret2 weeks ago
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Could you do this in slow cooker?

James Clowers2 weeks ago
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Tempeh can be a pain to acquire in my area. Was wondering if I used an extra firm tofu if the results would be the same?

Sanne2 weeks ago
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I have made this with extra firm tofu and it was still delish! I found it best to bake the tofu first – slice into 1/2 thick slices, bake 350 for 15 then flip, repeat.

Sue Stell2 weeks ago
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I’ve made this a couple of times…easy, fast and VERY good. I added a garlic tempeh. 5 stars!!

G C2 months ago
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Excellent flavor. Swapped out kidney beans for black beans (personal preference).

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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