Vegetarian Tempeh Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.3
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 822.2 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 11.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Vegetarian Tempeh Chili calories by ingredient
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Spicy! Spicy!
Number of Servings: 6


    2 15 oz cans of beans (I used black and kidney)
    1 T EVOO
    1/2 large red onion, diced
    1/2 green pepper, diced
    8 oz tempeh, crumbled
    1 chipotle en adobe pepper (canned)
    1/2 T chili powder (I use the hot mexican style)
    1/2 T dried whole oregano
    1/2 T ground cumin
    1/4 tsp. allspice
    1 large can whole tomatoes
    2 cloves, garlic, minced
    salt and pepper to taste


Rinse and drain beans in a colander.
Heat oil in a large dutch oven or saucepan. Add the onions and green peppers and saute until softened. Crumble the tempeh and add to pan.
Mince the chipotle pepper.
Add chipotle pepper, chili powder, oregano, cumin and allspice to the pot. Cook for 2 minutes.
Add the tomatoes and the beans. Simmer for 45 minutes (or longer, if needed). Adding liquid (water), if the mixture seems to be dry.
Add salt and pepper to taste and/or more chili powder if you want it to be spicier.

Number of Servings: 6

Recipe submitted by SparkPeople user NICKINPA.

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Member Ratings For This Recipe

  • Good
    I could someone rating it higher if they liked chili more than I do. - 9/20/09

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  • Incredible!
    Almost identical to my favorite Turkey Chili recipe. Chipotle doesn't agree with me so I roasted a pasilla chile and diced it. Very satisfying and tasty. - 5/13/09

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