Recipe By ScoGold
Published Mar 5th
Prep 30m Cook 44m Additional - Ready In 1h 14m
Servings 6 servings Calories 426.5

After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 5 carrots, cut into bite-size pieces
  • 1 sweet onion, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 (8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled
  • 1 red bell pepper, cut into bite-size pieces
  • 1 yellow bell pepper, cut into bite-size pieces
  • 1 orange bell pepper, cut into bite-size pieces
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn, drained and rinsed
  • 1 tablespoon brown sugar

Cooking Directions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
  2. 2 Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

Nutrition Facts

  • Calories 426.5
  • Carbohydrate 71.5 g
  • Fat 8.7 g
  • Fiber 18.8 g
  • Protein 23.2 g
  • Saturated Fat 1.5 g
  • Sodium 1004.9 mg
  • Sugar 8.9 g

Chef's Notes

You can use any bean that you prefer but having 3 types of beans makes it look colorful; You can also add a variety of bell peppers to give it more color; For extra kick, add 1 teaspoon cayenne pepper.


  1. Tasty! Great winter recipe. I used double the tempeh since I had some that needed to be used. I also needed to use a bunch of fresh tomatoes so I subbed those for half the canned tomatoes. Added salt to taste and cayenne for spice. Thanks!
  2. Recipe came out pretty good. I will day that I ended up using one 28oz can of crushed tomatoes and another 28oz can of tomato sauce. I also added a little more of the seasoning in the recipe. I can say that I definitely recommend this especially if you are Kokomo incorporate tempeh into your - Read more ...
  3. This was a good recipe. I used 32 ounces of tomato sauce that I made from fresh tomatoes. I used 3 cans of beans. Although I used a 4 quart pan for cooking this I didn't have room for the corn and one of the peppers. I served this with some vegan cheese and it - Read more ...
  4. Pretty good and I added my own twist which was pepper powder peruvian beans instead of canellini beans and himalayan sea salt w/extra spice mix. Turned out great!
  5. We really liked it. I had to add some water which I got from rinsing out the can of crushed tomatoes. I was surprised that there was no mention at all of salt. I added some -- maybe a teaspoon. I also wished it were a little hotter. Next time I might add a jalapeno. - Read more ...