Tempeh Chili

"Beefy" chili with all of the fire roasted flavor and none of the meat, this cozy vegetarian soybean tempeh chili is a warm canvas to personalize with a heaping spoonful of cool yogurt to balance the warm chili spices.

Ready In: 45 mins

Level: Easy

Prep: 10 mins

Cook: 35 mins

Yields: 4-6 people


  • 1⁄4 C coconut oil
  • 1 (8-ounce) package tempeh, cut into cubes
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 TBLSP chili powder
  • 2 TSP ground cumin
  • 1 TSP ground coriander
  • 1⁄2 TSP salt
  • 1⁄2 TSP pepper
  • 1 jar store-bought tomato salsa
  • 1 1⁄2 C vegetable broth
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 TBLSP Stonyfield Organic Greek plain Whole Milk yogurt (sour cream replacement)
  • 1 TSP scallions, white and green parts, chopped
  • directions

    Step 1

    Warm half of the coconut oil in a pan over medium heat. Add the tempeh and brown on all sides, 5 to 8 minutes, stirring occasionally. Remove tempeh and set aside.

    Step 2

    Add the remaining oil to a Dutch oven pot. Add the onion and garlic, cover, and sauté for 5 minutes, stirring often, until the onion starts to soften. Reduce to a low heat.

    Step 3

    Add the chili powder, cumin, coriander, salt and pepper. Cook, stirring, for 1 minute, until well mixed and fragrant. Add your pre-cooked tempeh and stir to coat with spices. Stir in the jar of salsa, fire roasted tomatoes, broth, and beans to the Dutch oven and stir until coated.

    Step 4

    Bring just to a simmer; do not boil. Continue to simmer and stir occasionally until beans are heated through and all ingredients are combined well, 10 to 15 minutes.

    Step 5

    Garnish the servings of chili with the Stonyfield yogurt and scallions.

    make it with yogurt instead!