Make Ahead

Tempeh Chili

February 15, 2014
Photo by Gena Hamshaw
Author Notes

A thick, hearty, satisfying pot of chili that is 100 percent meatless. —Gena Hamshaw

  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 4 to 6
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow or white onion, diced
  • 1 (8-ounce) package tempeh, grated on the largest setting of a box grater, or crumbled finely
  • 1 large green bell pepper, diced
  • 1 large stalk celery, diced
  • 2 cloves garlic
  • 1/2 cup pureed tomato sauce
  • 1 (15-ounce) can kidney beans, drained (or 1 1/2 cups cooked)
  • 1 (15-ounce) can pinto beans, drained (or 1 1/2 cups cooked)
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup green onions or scallions, chopped
In This Recipe
Directions
  1. Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they're tender, another 5 minutes. Add the garlic. Continue cooking another two minutes.
  2. Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions.

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Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.