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Scooter's Vegan Tempeh Chili

Rated as 4.33 out of 5 Stars
2

"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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Ingredients

1 h 14 m servings 427
Original recipe yields 6 servings

Directions

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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.

Footnotes

  • 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 71.5 23.2 0 1005 Full nutrition

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Reviews

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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...