Vegan Tempeh Chili
A hearty meatless chili combines tempeh and beans to create a satisfying, protein-rich vegetarian meal.
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Instructions
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Heat 1 tablespoon of olive oil over medium heat and sauté the tempeh for 3-5 minutes until golden brown.
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Add soy sauce and continue to sauté for 1-2 minutes until sticky, then set aside.
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In a large pot, sauté onions, garlic, and bell peppers in the remaining olive oil until soft.
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Reduce heat, add all remaining ingredients except cilantro, and return the sautéed tempeh to the pot.
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Simmer for 20-40 minutes, stirring occasionally and adding liquid as needed.
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Garnish with fresh cilantro before serving.
Nutritional Info (per serving)
Calories:
205 kcal
Carbohydrate:
20 g
Cholesterol:
0 mg
Fiber:
5 g
Protein:
13 g
Saturated Fat:
2 g
Sodium:
359 mg
Sugar:
5 g
Fat:
10 g
Unsaturated Fat:
0 g