Tempeh Chili


  • 2 cup tempeh (plain, unflavored)
  • 2 tbsp olive oil
  • 2 tsp soy sauce or wheat free tamari
  • 1 small red, yellow or orange bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup green chili peppers (canned)
  • 2 cups kidney beans
  • 1.5 cups diced tomatoes
  • 1 tbsp chili powder (add more to your taste)
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup fresh cilantro, chopped


  1. Using 1 tbsp of oil sautee tempeh until brown (3-5 minutes)
  2. Add soy sauce and sautee another minute or two and set aside
  3. In a large pot sautee the onion, garlic, peppers and remaining oil until vegetables are just barely soft
  4. Reduce heat to low and add remaining ingredients (excluding cilantro) along with the tempeh you set aside
  5. Let simmer for 25-60 minutes stirring occasionally and adding small amounts of water if needed
  6. Garnish with fresh cilantro and serve.  You can also garnish with greek yogurt and hot sauce if desired.

Makes 4 servings

Nutrition Breakdown per serving:

Calories: 397, Protein: 24g, Carbohydrates: 40g, Fat: 17g

Posted in: Diabetes Friendly, Gluten Free, Main Dishes, Vegan, Vegetarian