fbpx Tempeh Chili | Recipe from our Dietitian Nutritionist | TeamNutrition


Tempeh Chili

This vegan chili is sure to be a hit with fans of rich, complex flavors. It's easy to make and requires only a few basic pantry ingredients, vegetables, spices and tempeh! You can also serve this chili as a protein-rich topping on nachos, on baked potatoes or use it as a filling for your burritos and quesadillas. These are great alternatives to try with leftovers!


15 minutes


40 minutes


55 minutes


4 portions


  • 1 - 250g (8 oz) package tempeh
  • 15 mL (1 tablespoon) olive oil
  • 750 mL (3 cups) spaghetti sauce vegetables, frozen (or 1 carrot, 1 celery stalk, 1 onion and ½ red bell pepper, finely diced)
  • 375ml (1½ cups) water, divided
  • 4 cloves garlic, chopped
  • 10 ml (2 teaspoons) smoked paprika
  • 10 ml (2 teaspoons) sweet paprika
  • 5 mL (1 teaspoon) ground cumin 
  • 1,25 - 5 mL (¼ to 1 teaspoon) ground cayenne pepper
  • 5 mL (1 teaspoon) dried oregano
  • 1 - 796 mL (28 oz) can diced tomatoes
  • 1 - 540 mL (19 oz.) can black beans, rinsed and drained
  • 1 bay leaf
  • Lime wedges, to taste
  • Fresh cilantro, to taste
  • Pepper and salt, to taste


  1. In a large saucepan, heat oil over medium heat. Add vegetables and a pinch of salt. Cook, stirring occasionally, until vegetables are tender and onion is translucent, about 7 to 10 minutes.
  2. Add garlic, paprika, cumin, cayenne and oregano. Continue cooking for 2 minutes, stirring constantly.
  3. Add diced tomatoes and their juice, black beans and bay leaf. Simmer over medium-low heat for 30 minutes, stirring occasionally while maintaining a gentle boil.
  4. Remove chili from heat and discard bay leaf. Add salt to taste.
  5. Use a hand blender with only a few pulses to puree a small portion of the chili for a smoother consistency while retaining some chunks.
  6. To serve, drizzle with the juice of a lime wedge and garnish with fresh cilantro, if desired.


Nutritional Information (per serving):

Calories: 310 kcal
Fat: 6 g
Carbohydrates: 42 g
Fibre: 13 g
Protein: 21 g
Sodium: 722 mg

Can be kept for about 5 days in the refrigerator and frozen for 3 months.

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