“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. Tempeh Chili Go to recipes By Danny Seo Vegetarian Soups Healthy Food "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: 00:45 Level: Easy Prep: 00:10 Cook: 00:35 Yields: 4-6 people Print Recipe Ingredients 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 1Warm 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 2Add 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 3Add 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 4Bring 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 5Garnish the servings of chili with the Stonyfield yogurt and scallions.