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Vegan Tempeh Chili
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16 INGREDIENTS • 4 STEPS • 30MINS

Vegan Tempeh Chili

4.5
2 ratings
This vegetarian chili will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!). With fresh veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
This vegetarian chili will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!). With fresh veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.
30MINS
Total Time
$2.56
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Tempeh
1 pckg
(8 oz)
Tempeh
roughly grated
White Onion
1
Medium White Onion, diced
Celery
1 stalk
Celery, diced
Garlic
2 cloves
Garlic, minced
Tomato Sauce
3/4 cup
Tomato Sauce
Red Kidney Beans
1 can
(15 oz)
Red Kidney Beans, drained
Black Beans
1 can
(15 oz)
Black Beans, drained
Water
1 cup
Water
Ground Cumin
1 tsp
Ground Cumin
Salt
1 tsp
Chili Powder
1/4 tsp
Chili Powder
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Scallion
to taste
Chopped Scallions
for garnish
Plain Greek Yogurt
to taste
Plain Greek Yogurt
for garnish
Nutrition Per Serving
VIEW ALL
Calories
682
Fat
13.8 g
Protein
42.7 g
Carbs
96.6 g
Add to plan
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Vegan Tempeh Chili
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author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking Instructions
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Tags
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Beans & Legumes
American
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Tofu & Tempeh
Mexican
Winter
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