Scooter's Plant-Based Tempeh Chili

Name: Scooter's Plant-Based Tempeh Chili
Prep time: 30 min
Cook time: 44 min
Total time: 1 h 14 min
Yield: 6 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 15 oz Black Beans; 1 tbsp Brown Sugar; 15 oz Cannellini Beans; 5 whole Carrot; 1 tbsp Chili Powder; 28 oz Crushed Tomatoes; 5 whole Garlic; 1 tsp Garlic Powder; 1 tsp Ground Cumin; 15 oz Kidney Beans; 1 tbsp Olive Oil; 1 whole Orange Bell Pepper; 1 whole Red Bell Pepper; 15 oz Seasoned Corn; 2 tsp Smoked Paprika; 1 whole Sweet Onion; 8 oz Tempeh; 1 whole Yellow Bell Pepper

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Scooter's Plant-Based Tempeh Chili is rich and robust, with crumbled tempeh adding a hearty bite alongside tender peppers, sweet corn, and a trio of beans. Smoked paprika and cumin lend a warm, garlicky depth that balances the tomatoes and a hint of brown sugar. It’s a comforting pot perfect for casual weeknight dinners or game-day gatherings.

Prep30 mins
Cook44 mins
Serves6
DifficultyEasy

1

Heat olive oil in a large pot over medium-high heat.
2

Add carrots; cook until tender, about 5 minutes.
3

Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes.
4

Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute.
5

Add tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until the tempeh is coated in the spices, about 5 minutes.
6

Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture.
7

Reduce heat to low.
8

Simmer, covered, until the flavors are well blended, about 30 minutes.