Looking for a good chili recipe? Hellloooo!! This Absolutely Perfect Vegan Tempeh Chili WITHOUT Beans might be your new favorite! It’s packed with protein, fiber, and ALL THE VEGGIES! Spoon it into a bowl and add your favorite toppings or get fancy and serve it stuffed inside an oven-roasted spaghetti squash!
Ingredients for Absolutely Perfect Vegan Tempeh Chili – No Beans!
- Tempeh – for protein
- Veggies like onion, green pepper, garlic, and zucchini
- Tomatoes
- Tomato Juice
- Spices like chili powder, cumin, and oregano
- Soy Sauce or tamari – for a meatier flavor
- Cocoa powder – for richness and depth of flavor
- Brown sugar – to balance out the acidity from the tomatoes and create a more balanced sauce. You can reduce the amount, use maple syrup instead, or omit it altogether!
- Mustard – I know…weird, right? But it’s so good!
Toppings!
- Avocado
- Vegan cheese
- Vegan sour cream
- Cilantro
- Jalapeños
- Diced red onion
- Green onion
- Red pepper flakes
- Crackers
- Corn chips
We loved this chili stuffed into an oven-roasted spaghetti squash! Here’s how to make it:
First, preheat your oven to 400°F. Then, cut the squash in half lengthwise and scoop out all of the seeds. Using a fork, poke a few holes into the skin of the squash (the shell). Drizzle the inside of both halves with olive oil and add salt and pepper to taste. Place squash cut side down on a baking sheet and transfer to the oven. Roast for 35-40 minutes, depending on the size of your squash. Once tender and cool enough to handle, remove and use a fork to shred into spaghetti strands. Starting near the edges of the squash and pulling towards the center works best for me. Finally, spoon your chili into the cooked squash and add your favorite toppings!
Other Chili Recipes:
Chili Beans and Rice Bowl with Chipotle Cashew Cream
Vegan White No-Chicken Chili with Pulled Jackfruit
Absolutely Perfect Vegan Tempeh Chili – No Beans!
Ingredients
- 2 tablespoon Olive Oil
- 1 Package Tempeh Grated or finely chopped
- 1 Onion Diced
- 1 Green Pepper Diced
- 1 Zucchini Chopped
- 4 Garlic Cloves Minced
- 4 tablespoon Chili Powder I used 3 tablespoon chili powder and 1 tablespoon ancho chli powder
- 1 tablespoon Cumin
- 1 teaspoon Mexican Oregano
- 2 14.5 Oz Diced Tomatoes With juices
- 4 Cups Tomato Juice
- 1 tablespoon Reduced-Sodium Tamari or Soy Sauce
- 2 tablespoon Cocoa Powder
- ¼ Cup Brown Sugar Optional – Or use 2 tablespoon Maple Syrup
- 1 tablespoon Yellow Mustard Optional, but good!
Instructions
- Heat olive oil in a large pot over medium heat. Add crumbled tempeh and sauté for 5 minutes
- Add onion, green pepper, zucchini, garlic, chili powder, and cumin and sauté for another 5 minutes
- Add remaining ingredients and simmer for 1 hour, uncovered, stirring occassionally. Taste and adjust with salt and pepper. Serve in bowls or roasted spaghetti squash (see post for more details) and add your favorite toppings!
Leave a Reply