alive logo

Big Batch Tempeh Chili


    Big Batch Tempeh Chili

    Crumbled tempeh provides incredible texture to this crowd-pleasing (and serving!) chili. It freezes well for a healthy heat-and-serve weeknight meal.


    2 Tbsp (30 mL) extra-virgin olive oil
    4 carrots, diced
    4 garlic cloves, minced
    2 onions, finely chopped
    2 zucchini, diced
    2 Tbsp (30 mL) chili powder
    1 Tbsp (15 mL) cumin
    2 tsp (10 mL) oregano
    2 tsp (10 mL) smoked paprika
    1/4 tsp (1 mL) sea salt, plus more to taste
    2 - 28 oz (796 mL) cans diced tomatoes, no salt added
    2 - 17 oz (500 g) packages tempeh, crumbled
    2 cups (500 mL) cooked black beans
    1/4 cup (60 mL) apple cider vinegar
    1 cup (250 mL) chopped cilantro, for serving

    In large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt. Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mL) water. Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours. Season with extra salt, if desired. Ladle into bowls and garnish with chopped cilantro.

    Serves 10.

    Each serving contains: 345 calories; 24 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 33 g total carbohydrates (9 g sugars, 7 g fibre); 121 mg sodium

    Try protein-packed tempeh

    Many of us will be hoping to up our fitness level in the New Year. Vegetarians need to be especially aware of consuming enough muscle-building protein. Tempeh, a delicious meat alternative made from fermented soybeans, contains almost twice as much protein as tofu.  Try it in this hearty chili, which is super easy to reheat. Make extra on Sundays, and you’ll be all set with a week’s worth of post-workout meals!

    source: "Vegan Comfort Foods", alive #387, January 2015


    Big Batch Tempeh Chili




    SEE MORE »
    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).