This high protein tempeh chili with sweet potato, pinto beans, plenty of chili spice, and cocoa powder is the ultimate game day chili. Serve with quinoa, yogurt, pickled jalapenos, cilantro, and cornbread.
With the change in season, I sense that we’re all once again craving warm food. For me, this has coincided nicely with an increase in running mileage: I’m coming off of three 75 km weeks as I build a base for Boston Marathon training. When I’m running a lot, my appetite is relentless. What I’m craving right now is comfort food: soups and stews, grilled cheese, pizza, pasta, and no shortage of dessert. Oh, and above all else, this chili.
This high protein tempeh chili is quite a post-run power meal if I ever did see one. It’s chock full of good stuff: tempeh, pinto beans, sweet potato, fire-roasted tomatoes, an array of spices, and–surprise–cocoa. The protein in the tempeh helps kick-start muscle recovery, while the complex carbohydrates in the sweet potato gets to work replenishing depleted glycogen stores.
Making this chili couldn’t be easier. Simply saute some onion and garlic in olive oil, add some spices, sweet potato, tempeh, and beans, followed by fire-roasted tomatoes, tomato paste, cocoa, and a couple of pitted Medjool dates. Simmer for about 30 minutes, and your chili is ready to enjoy! (Though it does get even yummier with age.)
Some Final Thoughts:
I love to serve this chili atop cooked quinoa, but white or brown rice or even pasta would also be delicious. For toppings, I went with yogurt, cilantro, and pickled jalapenos,
We had some leftover homemade cornbread on hand, which was a nice accompaniment to the chili. Our favourite recipe is the old classic Moosewood one, but if you’re looking for a vegan option, this one by Gena Hamshaw is very good and easy to throw together!Print
A high protein vegan chili made with tempeh, pinto beans, sweet potato, fire-roasted tomatoes, chili spices, and a hint of cocoa. The perfect game day chili for vegans and omnivores alike.
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 medium garlic cloves, minced
- 3 medium sweet potatoes, diced into ½-inch cubes
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 celery stalks, diced
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 teaspoon smoked paprika
- ¼ tsp cayenne
- 2 tbsp cocoa powder
- 2 pitted Medjool dates, finely chopped
- 2 (250 grams each) packages organic tempeh, diced into ½-inch cubes
- 1 ½ cups cooked pinto beans
- 1 28-oz can fire-roasted diced tomatoes (I like Muir Glen Organic)
- ¼ cup tomato paste
- 2 ½ cups vegetable broth
- Yogurt or sour cream
- Pickled Jalapenos
- Cooked quinoa, rice, or pasta
- Warm the olive oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt, and cook, stirring occasionally, for 3 minutes. Add the sweet potato, bell pepper, and celery. Stir to combine, then add the spices: Salt, pepper, chili powder, cumin, oregano, thyme, smoked paprika, cayenne, and cocoa. Cook 2 minutes more.
- Next, add the pitted dates, tempeh, pinto beans, tomatoes, tomato paste, and vegetable broth. Bring to a rolling simmer, then turn down heat to just below medium and continue simmering, stirring occasionally, until sweet potato is fork tender, about 30 minutes. Taste and season with additional spices as desired.
- Serve immediately with desired accompaniments, or make ahead and reheat just before serving. The chili will become more complex in flavour the longer it sits.
Keywords: high protein vegan chili, vegan chili, tempeh chili, bean and sweet potato chili, high protein tempeh chili
I’m wishing all of my Canadian readers a happy Thanksgiving! Hoping that your plans include time spent with family and friends and lots of yummy food! We’re hosting tomorrow night, and I’m pretty stoked to make a tofu meatloaf, sweet potato casserole, vegan gravy, cranberry sauce, roasted Brussels sprouts, and the pumpkin pie from the Oh She Glows Cookbook!