This hearty and flavorful chili is perfect for cozy nights and packed with protein-rich tempeh. It’s a simple, satisfying meal that even meat lovers will enjoy!
Start by heating some olive oil in a large pot over medium-high heat. Once hot, add the carrots and cook them until they start to get tender, about 5 minutes. Next, toss in the onion and chopped garlic, stirring occasionally until everything smells fragrant, around 3 minutes. Sprinkle in the chili powder, paprika, garlic powder, and cumin, stirring for about a minute to toast the spices and bring out their flavor.
Then, add the tempeh along with the red, yellow, and orange bell peppers. Stir everything together so the tempeh gets nicely coated with the spices, cooking for about 5 minutes. Pour in the canned tomatoes, black beans, cannellini beans, kidney beans, corn, and a little brown sugar. Give it a good stir, lower the heat to a gentle simmer, and cover the pot. Let it cook slowly for about 30 minutes, allowing all those flavors to blend beautifully.
- Brown the tempeh well to bring out its nutty flavor.
- Use a mix of beans for variety and extra nutrition.
- Let the chili simmer longer to deepen the flavors.
This chili is packed with plant-based protein and rich flavors. It’s hearty and satisfying, perfect for cooler days or when you want a comforting meal. The tempeh adds a nice texture that makes it feel like a classic chili without any meat.
Serve this chili with warm cornbread or over a bed of rice. Top it with avocado slices, fresh cilantro, or a dollop of vegan sour cream for extra creaminess and freshness. It also pairs well with tortilla chips for a crunchy contrast.
Store leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well—just thaw and reheat gently on the stove or in the microwave for a quick meal anytime.
