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Tempeh Chili in Bowl with Avocado and Jalapeños

Absolutely Perfect Vegan Tempeh Chili - No Beans!

Allison Mulcahy
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 of an oven-roasted spaghetti squash!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American, Healthy, Plant-Based, Vegan
Servings 6 Servings
Calories 222 kcal

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!

Nutrition

Calories: 222kcalCarbohydrates: 28gProtein: 11gFat: 10gSaturated Fat: 2gSodium: 234mgPotassium: 851mgFiber: 4gSugar: 17gVitamin A: 2467IUVitamin C: 54mgCalcium: 114mgIron: 4mg
Tried this recipe?Tag me @mnveghead