← Back to Recipes
Tempeh Chili with Kidney Beans
VeganPlant-Based Protein

Tempeh Chili with Kidney Beans

A unanimous Food52 all-star — tempeh crumbled and browned in chili spices behaves almost exactly like ground beef, while kidney beans add creamy starchiness. Light but deeply flavorful.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Food52 Community · Food52 ↗
⏱
45m
Cook Time
🥩
Tempeh
Protein
📍
West Coast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Easy Heat
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
314
calories
per serving
22g
Protein
12g
Fat
33g
Carbs
9g
Fiber
Sodium866mg
Sugar7g
Estimates per serving (7 servings total) · Powered by Edamam
Community Photos
📷
Sign in to share your photo
Ingredients
16 oz tempeh, crumbledAmazon ↗
2 cans kidney beansAmazon ↗
28 oz fire-roasted diced tomatoesAmazon ↗
1 large onionAmazon ↗
4 garlic clovesAmazon ↗
2 tbsp tamari or soy sauceAmazon ↗
2 tbsp chili powderAmazon ↗
1 tsp cuminAmazon ↗
1 tsp smoked paprikaAmazon ↗
1 cup vegetable brothAmazon ↗
2 tbsp olive oilAmazon ↗
Steps
1
Crumble tempeh into small pieces in a large skillet with olive oil
2
Cook over medium-high heat 8 minutes until crispy and golden
3
Add tamari and stir to coat, cook 1 more minute
4
Transfer tempeh to a large pot with onion and garlic
5
Add chili powder, cumin, paprika and stir
6
Pour in tomatoes and broth, simmer 25 minutes
7
Add kidney beans and simmer 10 more minutes
Order Ingredients
📦
Order on Amazon
Search and order ingredients — Prime eligible, ships fast
→
🛒
Instacart
Coming soon
🛵
DoorDash
Coming soon
🏪
Walmart Grocery
Coming soon
Rate This Recipe
🌶️
Sign in to leave a review
Takes 10 seconds with a magic link. No password.
No reviews yet — be the first to rate this recipe!