Tempeh Chili

Lightlife

Bowl of Lightlife tempeh chili

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Ingredients

Tempeh Chili:

1 white or yellow onion, diced
4 cloves garlic, minced
1-8oz package of Original Lightlife Tempeh, crumbled
2 cups chopped bell peppers
2.5 tbsp chili powder
1 tsp cumin
1 tsp salt
½ tsp smoked paprika
½ tsp chipotle powder
1 14–oz can white, kidney or navy beans, drained and rinsed
1 14–oz can black beans, drained and rinsed
1 14–oz can corn, drained and rinsed
1 28–oz can diced tomatoes
2.5 cups vegetable broth
3 tbsp tomato paste
1 tbsp sugar (optional)
1/4 cup olive oil

For Serving (optional):

Avocado
Cilantro
Corn tortilla chips
Plant-based Chao Creamery’s Creamy Original or Mexican Style Blend shreds

It doesn’t get much simpler (or more delicious!) than this protein-packed tempeh chili created especially for Veganuary participants by Lightlife. Just toss this in the crockpot and you’ll have a hearty, satisfying meal waiting for you by dinner time! Find Lightlife’s Tempeh in the produce aisle.

Prep time: 20 minutes
Cooking time: 6-8 hours in crockpot
Serves: 6-8

Method

  1. Preheat oven to 400 degrees
  2. Toss onions, tempeh, bell peppers, salt, cumin, chili powder, and oil until well combined. Arrange coated vegetables and tempeh on a sheet pan, and roast in the oven for 10-15 minutes, stirring half way through.
  3. Add roasted tempeh and veggies to crock pot with remaining chili ingredients and stir to combine. Set to medium setting and cover. Allow to cook for 6-8 hours.
  4. Serve chili with avocado, cilantro, plant-based Chao Creamery Shreds and chips.

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