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Tempeh Chili

Tempeh Chili


  • 2 whole potatoes sliced into bite sized pieces
  • 1 8 oz. package package tempeh
  • 1 large onion, chopped
  • 2 garlic cloves chopped
  • 1 bell pepper chopped
  • 1 celery stalk chopped
  • 1 8 oz can tomato sauce
  • 1 15 oz can kidneys beans rinsed
  • 1 can pinto beans rinsed
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chile powder
  • 1/2 cup water
  • 1/2 cup frozen corn sautéed we used Trader Joes fire roasted corn


  1. Preheat oven to 400 degrees.

  2. Put chopped potatoes on cookie sheet and season with olive oil and garlic salt. Roast for 20 minutes. Shake cookie sheet 10 minutes after you put in oven to bake evenly.

  3. In a large pot, saute chopped onion and garlic for 2-3 minutes in a little olive oil.

  4. Chop tempeh and add it to the pot for 2 minutes or until lightly browned.

  5. Then add celery, pepper, and spices. Cook until celery softens.

  6. Add tomato sauce, rinsed beans, corn and water. If more water is needed add by 1/4 cup at a time to desired consistency.

  7. Simmer for 20 minutes.

  8. Serve over roasted potatoes. Add whatever toppings you like such as shredded cheese or sour cream (unless keeping vegan), chopped green onions, avocado or Tabasco.