After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.

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Recipe Summary

prep:
30 mins
cook:
44 mins
total:
1 hr 14 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.

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  • Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

Cook's Notes:

You can use any bean that you prefer but having 3 types of beans makes it look colorful.

You can also add a variety of bell peppers to give it more color.

For extra kick, add 1 teaspoon cayenne pepper.

Nutrition Facts

427 calories; protein 23.2g 46% DV; carbohydrates 71.5g 23% DV; fat 8.7g 13% DV; cholesterolmg; sodium 1004.9mg 40% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
12/04/2019
Tasty! Great winter recipe. I used double the tempeh since I had some that needed to be used. I also needed to use a bunch of fresh tomatoes so I subbed those for half the canned tomatoes. Added salt to taste and cayenne for spice. Thanks! Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/04/2019
Tasty! Great winter recipe. I used double the tempeh since I had some that needed to be used. I also needed to use a bunch of fresh tomatoes so I subbed those for half the canned tomatoes. Added salt to taste and cayenne for spice. Thanks! Read More
(1)
Rating: 4 stars
12/06/2017
We really liked it. I had to add some water which I got from rinsing out the can of crushed tomatoes. I was surprised that there was no mention at all of salt. I added some -- maybe a teaspoon. I also wished it were a little hotter. Next time I might add a jalapeno. It's very hearty and of course gets better as it melds together. Thanks Scooter. Read More
Rating: 4 stars
12/18/2017
Pretty good and I added my own twist which was pepper powder peruvian beans instead of canellini beans and himalayan sea salt w/extra spice mix. Turned out great! Read More
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Rating: 4 stars
04/15/2019
Recipe came out pretty good. I will day that I ended up using one 28oz can of crushed tomatoes and another 28oz can of tomato sauce. I also added a little more of the seasoning in the recipe. I can say that I definitely recommend this especially if you are Kokomo incorporate tempeh into your dinner rotation. Read More
Rating: 5 stars
02/13/2018
This was a good recipe. I used 32 ounces of tomato sauce that I made from fresh tomatoes. I used 3 cans of beans. Although I used a 4 quart pan for cooking this I didn't have room for the corn and one of the peppers. I served this with some vegan cheese and it came out great. I will definitely make this again. Read More