Vegan Tempeh Chili (High Protein)
This Vegan Tempeh Chili is a classic chili, packed with nutrients, flavor, and protein for an easy and satisfying meal.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes
Ingredients
- 1 Medium Yellow Onion, diced
- 2 Poblano Peppers, diced
- 1 Jalapeño, seeds removed and minced
- 4 Cloves Garlic, minced
- 2 Teaspoons Chili Powder
- ½ Teaspoon Cumin
- 1 ½ Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
- 1 28 ounce Can Diced Tomatoes
- 1 8 Ounce Block Tempeh, crumbled
- 1 15 Ounce Can Cannellini Beans, drained & rinsed
- 1 15 Ounce Can Kidney Beans, drained & rinsed
- 2 Cups Frozen Shelled Edamame
- 2 Cups Vegetable Broth
- For Garnish: scallions, vegan sour cream, vegan cheese, etc.
Instructions
- Sauté the onion, poblano peppers, and jalapeño peppers in a large pot over medium heat for 5-7 minutes. Use a splash of the vegetable broth to prevent sticking.
- Add the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
- Stir in the tomatoes, tempeh, cannellini beans, kidney beans, edamame, and broth. Bring to a boil, then simmer 10 minutes.
- Serve with a garnish of sliced scallions, vegan sour cream, and/or vegan cheese. Enjoy!
