Tempeh Chili

An example of the Tempeh Chili Recipe

To download a Spanish translation of this recipe click here.



  • 2 tablespoons soy oil
  • 1 medium onion, diced
  • 1 clove of garlic, minced
  • 1 package (8-ounce) tempeh, crumbled finely
  • 1 large red bell pepper, diced
  • ½ cup low sodium tomato sauce
  • 1 can (15-ounce) low sodium kidney beans, drained (or 1½ cups cooked)
  • 1 can (15-ounce) low sodium black beans, drained (or 1½ cups cooked)
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon crushed red pepper flakes (or more to taste)
  • Plain soy yogurt

Number of Servings : 6

Serving Size: 1 cup

To download a Spanish translation of this recipe click here.


  1. Heat the soy oil in a large pot over medium heat.
  2. Add the onions and garlic, cook for 5 minutes, then add the tempeh.
  3. Cook till the tempeh begins to brown (5 to 8 minutes).
  4. Add the red bell pepper and cook until tender (another 5 minutes).
  5. Add all of the remaining ingredients, along with half a cup of water.
  6. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). If the chili becomes too thick, add more water.
  7. Serve with a dollop of soy yogurt and enjoy!

Tempeh is a chunky, tender soybean cake that can be marinated or grilled and added to soups, casseroles, or chili.