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    Home » All Recipes » Power Bowl Recipes

    High Protein Tempeh Chili (Vegan)

    Updated: Feb 1, 2020 · Published: Oct 11, 2019 by Allison · This post may contain affiliate links · 2 Comments

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    High Protein Tempeh Chili

    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.

    High Protein Tempeh Chili Bowl

    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.

    High Protein Tempeh Chili Ingredients

    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,

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    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!

    Obsessed with tempeh? You’re in good hands. Check out my Tempeh Empanadas, Tempeh Tacos, and Vegan Breakfast Sandwich with Tempeh Chorizo recipes, too!

    High Protein Vegan Chili with Tempeh

    If you make this recipe, let us know! Leave a comment and rating below, and share a photo on Instagram with #upbeetkitchen and @upbeet.kitchen.

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    High Protein Vegan Chili with Tempeh

    High Protein Tempeh Chili (Vegan)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 45 minutes
    • Yield: 6 servings 1x
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    Description

    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.


    Ingredients

    Scale
    • 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

    For serving:

    • Cilantro
    • Yogurt or sour cream
    • Pickled Jalapenos 
    • Cooked quinoa, rice, or pasta
    • Cornbread

    Instructions

    1. 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.
    2. 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.
    3. 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.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    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!

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Shannon says

      October 19, 2019 at 4:48 pm

      Finally a vegan Chile with the lots of protein and great flavour. Thank you UpBeet!

      Reply
      • Allison says

        October 20, 2019 at 3:58 am

        Thank YOU!

        Reply
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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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