High Protein Tempeh Chili (Vegan)

High Protein Vegan Chili with Tempeh

5 from 1 reviews

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.



For serving:


  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.

Keywords: high protein vegan chili, vegan chili, tempeh chili, bean and sweet potato chili, high protein tempeh chili