Vegan Tempeh Chili

Cold weather and chili go hand in hand. And if you live in Texas, chili is a year round thing. But finding a healthy vegan chili that tastes great and is high in protein can be pretty difficult to find… until now!

“My chili is lower in saturated fat and higher in fiber than most beef versions, but it’s still packed with protein and has tons of flavor,” says Melissa Costello, author of 𝘛𝘩𝘦 𝘒𝘢𝘳𝘮𝘢 𝘊𝘩𝘰𝘸 𝘜𝘭𝘵𝘪𝘮𝘢𝘵𝘦 𝘊𝘰𝘰𝘬𝘣𝘰𝘰𝘬: 125+ 𝘗𝘭𝘢𝘯𝘵-𝘉𝘢𝘴𝘦𝘥 𝘝𝘦𝘨𝘢𝘯 𝘙𝘦𝘤𝘪𝘱𝘦𝘴 𝘧𝘰𝘳 𝘢 𝘍𝘪𝘵, 𝘏𝘢𝘱𝘱𝘺, 𝘏𝘦𝘢𝘭𝘵𝘩𝘺 𝘠𝘰𝘶. “Don’t tell your guests it’s meat free, and see what they say after a mouthful— I guarantee they won’t even miss the meat.”

𝗦𝗲𝗿𝘃𝗲𝘀: 𝟰 𝘁𝗼 𝟲


2 tablespoons olive oil
1 medium red onion, diced
3 cloves garlic, diced
2 red bell peppers, seeded and diced
1 package (8 ounces) tempeh, crumbled
2 tablespoons chili powder blend or chipotle chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (15 ounces) fire-roasted diced tomatoes
1 cup water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) can white beans, rinsed and drained
1 cup frozen corn
Cooked brown rice (optional)
Freshly chopped cilantro, for garnish (optional)

Additional optional garnish:

Sliced scallions
Vegan Cashew Sour Cream


1. Heat olive oil in a stockpot over medium heat and sauté onion, garlic, and bell pepper for about 5 to 8 minutes, until soft.

2. Crumble in tempeh and add chili powder, coriander, cumin, and oregano. Cook for a 3 minutes, stirring to incorporate.

3. Add tomatoes, water, and all beans. Cover and simmer for about 30 minutes.

4. Add corn and cook for 5 more minutes until corn is soft.


Serve over brown rice and top with cilantro, if desired.


430 calories
10g fat (2g saturated)
62g carbs
25g protein
17g fiber

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