Tempeh Chili


Units Scale
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 6 cloves garlic, minced
  • 2 8oz. pkg. tempeh, crumbled
  • 1 tsp. liquid smoke
  • 1 15ounce can diced fire-roasted tomatoes, undrained
  • 1 15 oz. can black beans, drained, rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1 lime, juiced
  • salt & pepper to taste
  • 2 Tbls. masa (mix with a little water to make a paste)

Optional Toppings:

Chopped cilantro

Sour Cream (vegan, if desired)



  1. In dutch oven, add a little oil and saute the onion, jalapeno, red bell pepper and tempeh together to brown the tempeh and soften the veggies.
  2. Add garlic, liquid smoke, chili powder paprika, cumin, oregano, onion powder, garlic powder, cayenne pepper and cook another minute or two, then add tomatoes, black beans, and corn.  Bring to a boil, reduce heat, cover and simmer 15-20 minutes.  Stir in masa paste to thicken a bit and let it cook a few more minutes.
  3. Add lime juice and salt/pepper to taste. Adjust seasonings to your taste.
  4. Serve topped with your favorite toppings.


If you want a looser chili, you can add some broth or another can of undrained fire roasted tomatoes.  I like to thicken chili with some masa mixed with water to make a paste.