Chili Con Tempeh Recipe

Name: Chili Con Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil, divided; 1 onion, chopped (1 cup); 2 carrots, peeled and cut into 1/2-inch pieces (1 cup); 5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided; 2 celery stalks, cut into 1/2-inch pieces (1 cup); 1 medium red bell pepper, cut into 1/2-inch pieces (1 cup); 1 small jalapeno pepper, minced; 1 14.5-oz. can whole tomatoes with juice; 1 6-oz. can tomato paste; 2 tsp. ground cumin; 2 tsp. dried oregano; 1 1/2 tsp. chili powder, divided; 2 8-oz. pkgs. tempeh; 1/2 tsp. red pepper flakes; 1 12-oz. bottle dark amber beer; 2 tsp. maple syrup; 1/2 cup cilantro leaves, finely chopped

Servings: persons

2 Tbs. olive oil, divided
1 onion, chopped (1 cup)
2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided
2 celery stalks, cut into 1/2-inch pieces (1 cup)
1 medium red bell pepper, cut into 1/2-inch pieces (1 cup)
1 small jalapeno pepper, minced
1 14.5-oz. can whole tomatoes with juice
1 6-oz. can tomato paste
2 tsp. ground cumin
2 tsp. dried oregano
1 1/2 tsp. chili powder, divided
2 8-oz. pkgs. tempeh
1/2 tsp. red pepper flakes
1 12-oz. bottle dark amber beer
2 tsp. maple syrup
1/2 cup cilantro leaves, finely chopped

1
Heat 1 Tbs.
2
olive oil in large pot over medium heat.
3
Add onion, carrots, and 1 Tbs.
4
garlic, and saute 5 minutes, or until onions are soft.
5
Add celery, bell pepper, and jalapeno, and saute 5 minutes more, or until bell pepper is crisp-tender.
6
Meanwhile, puree tomatoes and juice in blender or food processor until smooth.
7
Add pureed tomatoes, tomato paste, cumin, oregano, 1 tsp.
8
chili powder, and 2 cups water to onion mixture.
9
Season with salt and pepper.
10
Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
11
Pulse tempeh, red pepper flakes, remaining 2 tsp.
12
garlic, and remaining 1/2 tsp.
13
chili powder in food processor or blender until crumbly.
14
Season with salt and pepper.
15
Heat remaining 1 Tbs.
16
olive oil in skillet over medium heat.
17
Add tempeh mixture, and saute 5 minutes, or until golden brown.
18
Stir beer, maple syrup, and tempeh mixture into tomato mixture.
19
Simmer, uncovered, 15 minutes more, or until thickened, stirring occasionally.
20
Fold in cilantro.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Tbs. olive oil, divided, 1 onion, chopped (1 cup), 2 carrots, peeled and cut into 1/2-inch pieces (1 cup), 5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided, and more.

Yes, Chili Con Tempeh falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Con Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions