VeganPlant-Based Protein

Tempeh Chili with Kidney Beans

Name: Tempeh Chili with Kidney Beans
Total time: 45 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 16 oz tempeh, crumbled; 2 cans kidney beans; 28 oz fire-roasted diced tomatoes; 1 large onion; 4 garlic cloves; 2 tbsp tamari or soy sauce; 2 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 cup vegetable broth; 2 tbsp olive oil

A unanimous Food52 all-star — tempeh crumbled and browned in chili spices behaves almost exactly like ground beef, while kidney beans add creamy starchiness. Light but deeply flavorful.

★★★★☆4.5 · 0 reviews

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By Food52 Community · Food52

⏱

45m

Cook Time

🥩

Tempeh

Protein

📍

West Coast

Region

Heat Level

🌶️🌶️🌶️🌶️🌶️

Easy Heat

Community Score

4.5

★★★★☆

0 reviews

Community Photos

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Ingredients

16 oz tempeh, crumbledAmazon ↗

2 cans kidney beansAmazon ↗

28 oz fire-roasted diced tomatoesAmazon ↗

1 large onionAmazon ↗

4 garlic clovesAmazon ↗

2 tbsp tamari or soy sauceAmazon ↗

2 tbsp chili powderAmazon ↗

1 tsp cuminAmazon ↗

1 tsp smoked paprikaAmazon ↗

1 cup vegetable brothAmazon ↗

2 tbsp olive oilAmazon ↗

Steps

Crumble tempeh into small pieces in a large skillet with olive oil

Cook over medium-high heat 8 minutes until crispy and golden

Add tamari and stir to coat, cook 1 more minute

Transfer tempeh to a large pot with onion and garlic

Add chili powder, cumin, paprika and stir

Pour in tomatoes and broth, simmer 25 minutes

Add kidney beans and simmer 10 more minutes

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