I have been wanting to do a tempeh chili for a while now, and with the temperatures steadily on the decline here in So Cal it’s the perfect time of year to bring out the chili recipes.
Tempeh makes for a great addition to any chili giving it an extra hearty feel and enhancing the protein & fiber content. With almost 20 grams of protein per 100 grams (about 3.5 oz.) of tempeh, along with protein rich beans and you’ve got yourself a great high protein chili to keep you feeling full while meeting your daily protein requirements easily.
Since trying to incorporate an extra dose of protein into my diet lately, without having to use protein powders, this chili has been on my weekly rotation.
After playing around with the recipe a bit, I decided to keep it fairly simple. Please do note that tempeh is a soy product, and although it is a ‘good’ soy product for you, unlike some, it is best in moderation – once or twice a week is fine.
Now it’s your turn – gather your ingredients and make yourself a bowl of chili that will warm you up and keep you feeling great!
I did include a bottle of dark beer and loved the depth and flavor it added. This Negra Modelo is perfect for cooking with and it’s vegan friendly! This can be optional but well worth the added flavor, it rounds out the chili beautifully making it one of the best chili’s I’ve ever had.
You could also try a chocolate stout like Boatswain Chocolate Stout which is also vegan friendly. Whatever liquids you choose just be sure it equals about 2 cups.
The alcohol will for the most part burn off while simmering, leaving the delicate characteristics behind. If your looking to minimize the alcohol content, take a look at the Alcohol Burn Off Rate Chart to find how long you should simmer your chili. If you’ve never made chili with beer before I recommend trying it, at least once!
THE ULTIMATE TEMPEH CHILI
An easy one pot meal that’s hearty, protein packed and my favorite chili recipe to date. Give it a try and let me know what you think!
- Prep Time: 15 min
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4 generously
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1 8 oz. package tempeh (I used this three grain tempeh), crumbled
- 1 large onion, chopped
- 3 large cloves garlic, minced
- 2 tablespoons olive oil or 1/4 cup water, for sauteing
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 can (15 oz.) pinto beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
- 1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 – 1 teaspoon garlic powder, optional
- 1/2 teaspoon chipotle powder, optional
- Salt & freshly cracked pepper to taste
- 1 bottle dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
- scallions, for garnish
Instructions
In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili/bell pepper and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 1 hour.This would be fantastic with a dollop of this Basic Cashew Sour Cream or Lime-Cilantro Cashew ‘Sour Cream’. Serve with green onions and/or cilantro as well.
Also, pairs perfectly with this Sweet Chia Cornbread!
Serves 4 – 6
NOTES:
Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that’s great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you’ll need about 4 1/2 cups.
Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. So good!
For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of its natural flavor. Or try using the three grain tempeh as its flavor is not as strong.
If you find you added too much heat from the chipotle, try adding a teaspoon or so of cocoa/cacao powder or organic sugar.
Michelle Stone says
Fantastic recipe! I added some mushroom and spinach! Everyone LOVED the meal, it was filling, hearty and delicious and even the meat eaters in my family loved it.
★★★★★
Julie | The Simple Veganista says
Wonderful! I love your additions, they sound so good. Thank you for the inspiration and feedback. Happy Holidays! :)
Conor says
Made this following the directions to the letter — well, I did sub one can of beans for an extra 8oz tempeh and doubled the chipotle powder (love me some chipotle). It has got to be the best chili I’ve ever had, INCLUDING all the meat-based chili my chili fanatic dad ever made growing up (and that’s saying something)!! I’m making it again tonight and adding a can of fire roasted corn kernels as an experiment.
My two cents: the longer you cook it on low, the more mellow and complex the flavor gets, so don’t be afraid to go over the 1 hour mark while simmering. And don’t dare skip on the scallions — they are the perfect finishing touch and really make this chili unique.
Thanks for the awesome recipe!! :D
Julie | The Simple Veganista says
I’m so happy you loved this recipe! I love your idea of more tempeh, chipotle and letting it simmer a little longer if you can! I also love the idea of adding corn, that little bit of sweetness will be so good with the chipotle and other spice flavors…oh my, I must try it soon. It’s just too hot for chili right now here in So Cal. lol
Thank you so much for sharing. Cheers :)
asd says
czech beer too strong for this, it ruined it :(
Julie | The Simple Veganista says
So sorry to hear to that, but good to know. Hope you try again with a lighter beer and perfect results. :)
Polly says
Great Recipe! I have previously made Tempeh Chili from 2 different recipes for the past 20+ years now. I wanted to try a different take on it – This was yummy! Made it with a super dark beer leftover from Halloween + used a fresh poblano pepper & increased the chili powder (Texans are used to lots of chili, paprika & cumin/coriander taste.)
Kelly Misegadis says
Really, really enjoyed this. Followed the recipe, only substituting the mild green chilis with the Adobo peppers I had on hand instead. I did use the beer. Will be making this in the future!
Julie | The Simple Veganista says
Yay! So glad you loved this Kelly! I love the idea of using adobe peppers…love my heat and will have to try it out soon. Yummy. Cheers :)
Kimberly says
Tonight will be the 3rd time making this! Hubby is a true carnivore, and HE LOVES IT! Great recipe!
Laura says
I absolutely love this recipe! So yummy! I have been instructed to up my protein intake – this is a delicious way to do it! I added corn to the chili, and topped it with diced avocado and coconut bacon (I put avocado and coconut bacon on everything).
Anonymous says
Delicious! I left out the beer and used water, also left out the chipotle powder but took the tip from above and added a teaspoon of cacao powder. Topped with vegan cheese, chopped sweet onions, guacamole, and some crumbled tortilla chips. It was a hit!
Anonymous says
Oops, forgot to say I added corn as well.
julie@thesimpleveganista says
I LOVE corn! That and the cacao powder along with everything else was so good I can imagine! Great sub ins!
Anonymous says
Made this tonight for the family. We loved it! I added corn.
Thanks!
Megan E says
I'm making this today with a few minor variations… but I'm looking forward to chili on this overcast Colorado day. Had Negra Modelo in the fridge – so this was perfect for me. It is simmering and smells wonderful. I do like beer in chili. :)
Anonymous says
It has been in the -30's where I live and having this Tempeh Chili to eat all week was delicious and just what I was craving. I will be making more this weekend to see me through the week. I used a GF beer and it was great! Thank you so much!
julie@thesimpleveganista says
That is mighty cold! I'm so glad this chili has helped keep you feeling warm and good! A GF beer is perfect…I'll have to look into that myself! Enjoy the chili and stay warm. Cheers :)
Bridge says
Love the beer addition here. Can't wait to try this!
julie@thesimpleveganista says
I love it here! It adds such nice notes and flavor. Hope you love it too!
The Yogi Vegetarian says
This looks delish- although I will be leaving out the beer. I often add a little cocoa powder to chillis- do you think that would work here?
julie@thesimpleveganista says
Oh yes, cocoa powder will be great here!
Lucas Moore says
Your recipe seems very tasty and healthy. I will try it very soon.
Regards,
Mangosteen Juice
Duke says
I will be making this very soon! Yum!
julie@thesimpleveganista says
Would love to know what you think! Cheers :)