Homemade vegetarian chili with both tempeh and beans means this chili recipe packs a powerful protein boost. “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."
- 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)
- Heat olive oil in a stockpot over medium heat and sauté onion, garlic, and bell pepper for about 5 to 8 minutes, until soft.
- Crumble in tempeh and add chili powder, coriander, cumin, and oregano.
- Cook for a 3 minutes, stirring to incorporate.
- Add tomatoes, water, and all beans.
- Cover and simmer for about 30 minutes. Add corn and cook for 5 more minutes until corn is soft. Serve over brown rice and top with cilantro, if desired.