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A bowl of Tempeh Chili in a bowl over roasted sweet potato wedges with toppings

Very Veggie Tempeh Chili with Homemade Chili Powder

Vegan Chili with Homemade Chili Powder Packs Flavor and Mild Heat.

I love eating in a crock ~ but today serving the chili over Roasted Sweet Potatoes with plenty of toppings!
You know I’m always adding loads of vegetables… but what makes them truly delicious are the seasonings!

Serve in individual bowls with your favorite toppings
The Chili is loaded with veggies, healthy and lightened up! I’m loving greek yogurt, red onion, jalapeños and cheddar cheese on top.

Tempeh is a wonderful; meat substitute with great texture and absorbs all the flavor of the chiles.
Made from Soybeans and Brown Rice – it’s savory & nutty, and can easily take on the flavor of whatever you are cooking.
Steam, then cube and brown in a skillet with extra virgin olive oil until golden. The ingredients are naturally gluten free.

Homemade Chili Powder – fresh chili powder amps up the flavor in any dish!

See my recipe: Karen’s Homemade Chili Powder – Toasted and ground chilis and mild spices add a delicious, fresh flavor… and it’s quite easy to make!
Far superior to store bought – grind it fresh and notice the difference!

Dried Guindilla Chiles and Pasilla Negro Chiles are the main ingredients. Available at Mexican grocers, health food shops or online –  and are not expensive at all.
They have a wonderful flavor and are mildly spicy – this mix has a balance of smoky, sweet, and “raisiny” aromas and taste. Truly adds dimension to this chili and all your Mexican and Tex-Mex recipes.

If you choose a commercial “chili powder” look for one without salt and too many ingredients.

Ingredients in a board for making Tempeh Vegan Chili
Ingredients for the Very Veggie Tempeh Chili 
Cooked in a skillet – Includes:  Tempeh, Onions, Garlic, Many Vegetables, Homemade Chili Powder and Tomatoes 
Homemade chili powder with Guindilla Chiles and Pasilla Negro Chiles
Karen’s Homemade Chili Powder (easier to make than you think) adds a true, deep chili essence. With Guindilla Chiles and Pasilla Negro Chiles.A rich tasting and comforting chili, yet not high in calories, carbs or fat. Loaded with valuable antioxidants and lycopene from the tomatoes.Perfect for a weeknight Vegan or Vegetarian meal – and makes a great lunch the next day! You can add the vegetables of your choice in the chili, and any beans you love.
One pot meals are easy to prepare with minimal clean-up.I always look forward to a healthy bowl of chili on a cold winter night. It’s one of those recipes that lasts in the refrigerator for up to a week; and freezable! – so mealtime is a breeze… just reheat and add you favorite toppings.

Warm up with this healthful Chili,
Karen

Very Veggie Tempeh Chili with Homemade Chili Powder

Very Veggie Tempeh Chili with Homemade Chili Powder

Vegan Chili with Homemade Chili Powder Packs Flavor and Mild Heat. I love eating in a crock ~ but today serving the chili over Roasted Sweet Potatoes with plenty of toppings!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
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Ingredients

  • 2 large sweet potatoes scrubbed and dried (RECIPE for Sweet Potato Wedges is on the bottom)
  • 2 tablespoons extra virgin olive oil divided
  • 8 ounces tempeh I used Lifeline brand; original
  • 3 tablespoons Karen's Chili Powder  (see recipe) divided
  • 1 medium onion peeled and diced - 1 cup
  • 4 cups vegetables ½" dice - I use: colorful carrots, red & yellow peppers, yellow & green zucchini and fresh corn - cut off cob (Can add any cooked beans you desire)
  • 1 tablespoon garlic peeled and minced
  • 28 ounce can plum tomatoes in puree (I use San Marzano / Italy)
  • 1 1/2 tablespoons tomato paste
  • 3/4 teaspoon sea salt
  • 1 tablespoon jalapeño minced, use less for mild

Instructions

  • Make Karen's Homemade Chili Powder.(Can use a commercial brand without salt, and mostly pure chiles.)
    Make Roasted Sweet Potato Wedges (recipe on bottom.)
  • Cut tempeh into three pieces, and steam (I use a steamer basket) it over low-medium heat for 10 minutes. Cool, add to a cutting board and cut into 1/3" inch cubes.
  • Heat 1 tablespoon of evoo in a skillet (I use a seasoned cast iron one), set heat to medium-high. Add the tempeh and cook, letting just color and stirring up - about 5 minutes.
    Add the onions and 1 tablespoon of Chili Powder - stir to combine.
  • Stir until the tempeh browns further, and the onions have softened. Remove to a plate; set aside.
  • Wipe pan clean, add the next 1 tablespoon of evoo - set heat to medium-high. Add the vegetables and stir-fry until softened, and just starting to color around the edges. Add remaining 2 tablespoons of Chili Powder, stir in.
  • Add the garlic to the pan, stir in. Then add the plum tomatoes crushing them with your fingers; stir in and cook 3 minutes. Add the puree from the can, the tomato paste and sea salt.
  • Stir all well, bring to a simmer then cover and cook over low heat for 15 minutes. Taste for seasonings. Add jalapeño if desired.

To Serve:

  • Add warm sweet potatoes into individual bowls. Top with warm Tempeh Chili and any desired toppings.

Notes

How to Roast Sweet Potato Wedges:
 Preheat oven to 375 degrees.
Cut each potato in half, and each half into 3 wedges... 6 wedges each potato - 12 wedges total.
Add them to a heavy sheet pan, drizzle with 1 tablespoon of neutral oil and sprinkle with sea salt.
Roast in the oven, turning once until evenly browned and cooked through 20 - 25 minutes.
Topping Ideas:
Sour Cream, Chopped Red Onions, Sliced Scallions, Cubed Avocado, Thin Sliced Jalapeño,
Pickled Jalapeño, Chopped Cilantro, Chopped Parsley, Chopped Tomatoes, Sharp Cheddar Cheese.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: First Course & Sides, Main Course
CUISINE: Tex Mex
KEYWORDS: Healthy Tempeh Chili, Homemade Chili Powder, Very Veggie Tempeh Chili
Nutrition Facts
Very Veggie Tempeh Chili with Homemade Chili Powder
Amount per Serving
Calories
273
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
651
mg
28
%
Potassium
 
1159
mg
33
%
Carbohydrates
 
39
g
13
%
Fiber
 
8
g
33
%
Sugar
 
12
g
13
%
Protein
 
12
g
24
%
Vitamin A
 
17673
IU
353
%
Vitamin C
 
35
mg
42
%
Calcium
 
152
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

A bowl of Tempeh Chili in a bowl over roasted sweet potato wedges with toppings

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