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Chili Tempeh

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Servings: 4
Calories: 435kcal


  • 2 tbsp avocado oil
  • 1 Vidalia onion, diced
  • 8 oz tempeh, crumbled
  • 1 chili pepper, diced
  • 4 cloves garlic, minced
  • 1/2 cup pureed tomato sauce
  • 15 oz can kidney beans, drained (or 1-1/2 cups cooked)
  • 15 oz can pinto beans, drained (or 1-1/2 cups cooked)
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup green onions or scallions, chopped


  • Heat the oil in a large pot over medium heat.
  • Add the onions, cook for a few minutes.
  • Add the tempeh. Cook until it begins to brown, about 3-5 minutes.
  • Add the pepper and cook until tender (5 minutes).
  • Add the garlic. Continue cooking 2 minutes.
  • Add remaining ingredients, along with 1/2 cup of water or more tomato sauce.
  • Reduce heat to a simmer and cook chili 20-30 minutes.
  • Add more water water as needed if the chili becomes too thick.
  • Serve, sprinkled with green onions.
  • Enjoy!


Calories: 435kcal | Carbohydrates: 39g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 823mg | Potassium: 963mg | Fiber: 7g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 97.4mg | Calcium: 140mg | Iron: 4mg
Chili Tempeh

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