Homemade vegetarian (and vegan) chili with tempeh, beans and corn has a satisfying chunky texture. 

Making this tempeh chili is super easy and requires a few simple steps using one pot. All you need to chop is the onion, garlic and poblano pepper, and the rest is easy as can be. 

The tempeh has a unique firm texture and adds a nutty flavour. It also packs a powerful protein boost along with the beans. 

Serve with the most delicious cheddar beer bread.

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Tempeh Chili with Beans and Corn

It packs a powerful protein boost along with the beans. 

Course Main Course

Ingredients

• 1 – 8 oz package tempeh
• 1 large yellow onion, chopped
• 1 poblano pepper, chopped
• 2 cloves garlic
• 2 tbsp olive oil
• 2 tsp tamari or soy sauce
• 5 tbsp chili powder
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• fresh black pepper
• 1 – 12 oz bottle dark beer
• 1 – 18 oz can diced tomatoes
• 3 tbsp tomato paste
• 1½ cups low sodium vegetable broth
• 2 -15 oz cans kidney beans, drained
• 1- 15 oz can white beans, drained
• 2 cups corn, fresh or frozen
• handful fresh parsley, chopped

Instructions

• In a large pot, cook onion, garlic and pepper over medium high heat, until tender, stirring occasionally.
• While the onions are cooking, put tempeh in a medium frying pan and fill with water until it is almost covered.
• Add 2 tsp tamari or soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, cut tempeh into small chunks.
• Add chili powder, cumin, oregano, salt and pepper to the pot with onion and pepper and sauté for 2 minutes. Add beer, tomatoes, tomato paste, broth and beans. Stir well and bring to a boil.
• Add the tempeh and corn. Lower heat to medium, stir, cover and simmer for 30 minutes, stirring occasionally. Uncover and cook for 15 more minutes stirring occasionally.
• Add parsley as garnish and serve with cheddar beer bread.