Well, I'm officially terrible at getting pretty pictures for the tempeh recipes here. But I didn't want to wait until I did take them to post this High Protein Tempeh Chili because then it might never happen! Whether you're looking to feed a crowd, meal prep, or freeze some for later, this delicious vegan and gluten-free recipe will satisfy. It's a big hit when I take it out to samplings!
What's in this High Protein Tempeh Chili recipe?
This High Protein Tempeh Chili recipe is big on flavor but low on hard-to-find and unusual ingredients. You'll need:
- olive oil
- red onion
- garlic
- Luv Tempeh Black Beauty tempeh (where to buy)
- tomato paste
- salt
- cumin
- ground chipotle (If you don't use this often, get a small amount from the bulk spice section at your local co-op. You can also substitute one chipotle in adobo chopped up. You can find that in the international grocery aisle.)
- garlic powder
- smoked paprika (If you don't use this often, get a small amount from the bulk spice section at your local co-op)
- black pepper
- nutritional yeast (If you don't use this often, get a small amount from the bulk spice section at your local co-op)
- raw sunflower seeds (love the crunch & added nutrition from these)
- canned diced tomatoes
- canned kidney beans
- canned lentils
If you don't have access to our Black Beauty tempeh, you can substitute mass produced soy bean tempeh but you may want to steam it first before proceeding with the recipe. It can have a weird bitterness that our tempeh doesn't have.
My gauge as to whether something is widely available is if I can easily get it in my small mountain town. Chipotle, ground and in adobo, smoked paprika, and nutritional yeast are all available at multiple stores here in Durango. But if you can't find them, you can always get them online.
If you make this tempeh chili, I'd love to hear about it!
High Protein Tempeh Chili
A delicious high-protein, vegan, and gluten-free chili that makes enough to share, meal prep, or freeze some for later.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 4 cloves garlic chopped
- 2 8 oz. packages Luv Tempeh Black Beauty tempeh crumbled
- 1⁄4 cup tomato paste
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons ground chipotle
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1⁄4 cup nutritional yeast
- 1⁄2 cup raw sunflower seeds
- 1 28 ounce can diced tomatoes
- 2 cups water
- 2 15.5 ounce cans kidney beans, drained and rinsed
- 1 15.5 ounce can lentils, drained and rinsed
Instructions
In a large pot over medium-high heat, heat the oil until shimmering.
Add the onion and garlic and cook, stirring frequently, until soft and lightly browned, 4 to 6 minutes.
Add the tempeh and cook, stirring frequently, until browned, about 6 minutes.
Add the tomato paste, salt, cumin, chipotle, garlic powder, smoked paprika, black pepper and nutritional yeast, stir to combine, and cook until fragrant, about 30 seconds.
Add the sunflower seeds, and stir to coat in the spices.
Add the tomatoes, water, kidney beans, and lentils, stir to combine and bring to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, until the flavors meld and the chili is thick, 15 to 20 minutes.
Taste, and season with more salt, if needed. Serve with your favorite chili toppings.Freeze extra to enjoy later!