THE RECIPE JOURNAL · Main Course
Scooter's Tempeh-Based Vegan Chili
This hearty vegan chili is packed with protein and bold flavors, perfect for a cozy night in. With wholesome ingredients and a spicy kick, it’s sure to become a favorite in your recipe rotation.
FROM THE KITCHEN • Scooter's Tempeh-Based Vegan Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming up some olive oil in a big pot over medium-high heat. Toss in the carrots and let them cook until they’re nice and tender, about 5 minutes. Next, add the onion and garlic, stirring occasionally until everything smells really fragrant, around 3 minutes. Sprinkle in the chili powder, paprika, garlic powder, and cumin, and give it all a good stir for about a minute to toast those spices. Then, add the tempeh along with the red, yellow, and orange bell peppers. Cook everything together, stirring often, until the tempeh is well coated with the spices and the peppers start to soften, about 5 minutes.
02
Step 2
Now, pour in the tomatoes, black beans, cannellini beans, kidney beans, corn, and a touch of brown sugar. Turn the heat down to low, cover the pot, and let it all simmer gently. Give it about 30 minutes to let the flavors really come together. Once it’s done, give it a taste and adjust the seasoning if needed before serving.
Why you’ll love it
This chili is packed with protein and fiber, making it both satisfying and nutritious. The tempeh adds a hearty texture that mimics traditional chili meat, perfect for anyone looking for a plant-based option. Plus, it’s full of bold flavors that warm you up on any chilly day.
How to serve
Serve this chili with a side of cornbread or over a bed of steamed rice for a complete meal. Topping it with avocado slices, vegan sour cream, or fresh cilantro adds a nice creamy and fresh contrast. It also goes well with tortilla chips for a fun, crunchy texture.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. This chili also freezes well—just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Reheat gently on the stove or in the microwave to keep the flavors fresh.
