The Ultimate Tempeh Chili
The Ultimate Tempeh Chili is loaded with protein, fiber, and flavor! My favorite tempeh chili recipe is made with a secret ingredient—vegan beer—for the BEST chili recipe! It includes stovetop and slow cooker methods.
I have wanted to make tempeh chili for a while now, and with temperatures steadily on the decline it’s the perfect time of year to add a new recipe to the vegan chili recipe collection.
Why We Love This Recipe!
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, 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 tempeh chili has been on my weekly rotation. 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.
Full of flavor, this really is the ULTIMATE tempeh chili and is an easy one-pot recipe that’s fairly simple. It’s easily customizable and can be made on the stovetop or in your slow cooker.
Add Beer To Chili For Depth and Flavor!
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 and 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, for the most part, will burn off while simmering, leaving the delicate characteristics behind. If you’re 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!
How To Make Tempeh Chili
Making tempeh chili is super easy and requires a few simple steps using the stovetop or slow cooker. All you need to chop is the onion and garlic, and the rest is as easy as can be! See the recipe card below for full instructions.
- Stovetop: Heat oil in a large Dutch oven and saute the onion for 5 minutes. Add the remaining ingredients (shown above), bring to a boil, cover, reduce heat to low, and simmer for 45 minutes to 1 hour (shown below). The chili will thicken upon standing.
- Slow Cooker: Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours. The chili will thicken as it cools.
Serve with sliced green onions and a dollop of vegan sour cream. It pairs perfectly with Jalapeno Cornbread Muffins or Sweet Chia Cornbread!
How Long Will Leftovers Last?
Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container. Re-warm on the stovetop or the microwave. It makes a great meal prep for the week with vegan cornbread or jalapeno cornbread muffins on the side.
Can You Freeze Chili?
Yes, it freezes wonderfully for up to 2 – 3 months! My favorite way to freeze chili is in individual portion sizes using freezer-safe containers. Then, when I want to cozy up with a bowl of warm chili, I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.
More Recipes You’ll Love!
- Chili Stuffed Sweet Potatoes
- Vegan Minestrone Soup
- Cajun Red Beans and Rice
- Sweet Potato & Quinoa Chili
- West African Peanut Stew
- Easy Vegetable Chili
If you try this tempeh chili recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
THE ULTIMATE TEMPEH CHILI
Tempeh chili is an easy one-pot meal that’s hearty, protein packed and one of my favorite chili recipes to date. Give it a try and let me know what you think!
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: Serves 4 generously 1x
- Category: Entree
- Method: simmer
- Cuisine: Vegan
Ingredients
- 1 (8 oz.) package 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 (14oz.) sweet corn, drained, optional
- 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 & pepper to taste
- 1 bottle (8oz.) dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
Optional garnish:
- sliced scallions
- Vegan Cashew Sour Cream
Instructions
Stovetop: 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 and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 45 minutes to 1 hour. Chili will thicken upon cooling.
Slow Cooker: Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours. Chili will thicken as it cools.
Serve with optional garnish. Also, pairs perfectly with Jalapeno Cornbread Muffins or Sweet Chia Cornbread!
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days in an airtight container. To store longer, store them in the freezer in freezer-safe containers for 2 – 3 months.
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 of 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. It’s just 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. You can also try using the three-grain tempeh, as its flavor is not as strong.
If you find that you added too much heat from the chipotle, try adding a teaspoon or so of cocoa/cacao powder or organic sugar.
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This become my go-to recipe. I have made this weekly in the winter for months, altering it slightly at times, like adding a can of pumpkin to thicken it. Love a good crockpot recipe, this ones a keeper!
Delicious! I used frozen fire-roasted corn as well as a can of peeled tomatoes cause i happened to have both those on hand already. Additionally instead of canned beans I soaked then cooked the dried beans in the instant pot then used it as described in the recipe.
Finally I steamed the tempe prior to using in the recipe as the internet says it gets rid of the bitterness – who knows but the chili turned out great overall. Made way more than 4 servings imho. Can’t wait to enjoy the whole batch and make again.