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Scooter's Vegan Tempeh Chili


"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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1 h 14 m servings 427 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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

Per Serving: 427 calories; 8.7 g fat; 71.5 g carbohydrates; 23.2 g protein; 0 mg cholesterol; 1005 mg sodium. Full nutrition

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Read all reviews 3
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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...

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!

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 teaspoo...