close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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.
tags:

Comments (11)

(5 from 7 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Garth Helgesen7 months ago
Reply
Do you want to report this comment as inappropriate?

Next time I will saute the tempeh in with the onions,peppers, garlic and spices so it can absorb the combined flavors. Tempeh is a little on the bland side and needs a little booster.

Abby8 months ago
Reply
Do you want to report this comment as inappropriate?

Absolutely fantastic recipe!! I used smoked paprika instead of regular and I think that paired so well with the tempeh! Can’t recommend this enough! It says it makes 6 portions – I did the math and that’s about 202 calories per serving. One serving is a bit small, so I divided it out into 4.5 servings and served with warm bread.

Rosemary Pepe9 months ago
Reply
Do you want to report this comment as inappropriate?

I know it makes six cups, but what would one serving be? Would it be one cup?

Orysia Maria Makhobey1 year ago
Reply
Do you want to report this comment as inappropriate?

Hi Rachel, we all hope your healing process is coming along. Just want to mention again that my husband loves all your recipes. I make two different meals. I’m a vegetarian and my husband likes to get into all your recipes. I’m sooo happy for this. I’m thrilled with your chili recipe, thank you and others that I eat. Your the best.
OrysiaMaria
God Bless You.

ConnieBergmann1 year ago
Reply
Do you want to report this comment as inappropriate?

What are the nutrition numbers on this dish

Shauna Ihle1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Margaret1 year ago
Reply
Do you want to report this comment as inappropriate?

Could you do this in slow cooker?

James Clowers1 year ago
Reply
Do you want to report this comment as inappropriate?

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?

Sanne1 year ago
Do you want to report this comment as inappropriate?

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 Stell1 year ago
Reply
Do you want to report this comment as inappropriate?

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

G C1 year ago
Reply
Do you want to report this comment as inappropriate?

Excellent flavor. Swapped out kidney beans for black beans (personal preference).

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

tempeh chili - red chili with beans, corn, crumbled tempeh see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap