Favorite Vegetarian Chili


This easy chili can be thrown together in a few minutes and makes for a hearty weeknight meal.  It is a forgiving recipe so feel free to adjust based on the ingredients you have on hand.  The tempeh–a fermented soy product similar to tofu, but less processed–adds extra protein and heartiness.  Inspired by The Simple Veganista.

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, diced

1 can (4 oz.) diced mild green chilies and/or 1 bell pepper (any color), diced

8 oz tempeh, cubed

2 tablespoons chili powder

1 1/2 teaspoons cumin

1 teaspoon garlic powder

1/2-1 teaspoon chipotle powder, (depending on how spicy you like things)

1 can (15 oz.) red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (15 oz.) black beans, drained and rinsed

2 cans (15 oz. or 1 28 oz.) diced fire roasted tomatoes

Salt to taste

4 cups vegetable broth

2 cups water

Optional: sour cream, scallions, cilantro, avocado for serving


Heat oil in a large pot or dutch oven.  Add onion and cook until beginning to caramelize, about 5 minutes.  Add garlic, carrots, and bell pepper (if using).  Add tempeh and spices, cook for 5 minutes, or until veggies start to soften.  Add green chilis (if using), canned tomatoes, beans, broth and water.  Cook on low for 20 minutes or until flavors are melded and carrots are soft.  Top with desired garnish and dig in!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s