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 1/2-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 tsp smoked paprika
- 1/4 tsp cayenne
- 2 tbsp cocoa powder
- 2 pitted Medjool dates, finely chopped
- 2 (250 grams each) packages organic tempeh, diced into 1/2-inch cubes
- 1 1/2 cups cooked pinto beans
- 1 28-oz can fire-roasted diced tomatoes (I like Muir Glen Organic)
- 1/4 cup tomato paste
- 2 1/2 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