alive logo

Garam Masala Tempeh Chili

Serves 6


    Garam Masala Tempeh Chili

    This deeply spiced take on chili con carne awakens taste buds with its punchy flavors. It’s made with highly digestible cooked vegetables and vegan proteins, along with a unique spice blend for warmth and nourishment.


    Garam Masala Tempeh Chili


    • 2 Tbsp extra-virgin olive oil
    • 1 onion, diced
    • 1 large celery stalk, diced
    • 2 garlic cloves, minced
    • 8 oz pkg plain tempeh, grated or finely crumbled
    • 2 tsp garam masala
    • 1 tsp chili powder
    • 1/2 tsp salt, plus more to taste
    • 1/4 tsp smoked chipotle or smoked paprika
    • 2 - 15 oz cans black beans, drained and rinsed
    • 1 cup tomato passata (crushed tomatoes)
    • 1 cup water
    • 1 Tbsp tomato paste
    • 1 avocado, sliced
    • 1 green onion, thinly sliced
    • 1/3 cup vegan sour cream or cashew cream
    • 1/2 fresh chili pepper, minced


    Per serving:

    • calories323
    • protein16g
    • fat15g
    • carbs35g
      • sugar2g
      • fiber8g
    • sodium275mg



    In large Dutch oven or pot, heat oil over medium heat. Add onion, celery, and garlic and sauteu0301 until onion is translucent, about 5 minutes.


    Add tempeh, garam masala, chili powder, salt, and chipotle or paprika and sauteu0301 until spices are fragrant, about 2 minutes. Stir in black beans, tomato passata, water, and tomato paste. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 30 minutes.


    Taste and season with additional salt, if desired, and add more water if you prefer a thinner chili.


    Ladle chili into bowls and garnish with avocado, green onion, vegan sour cream or cashew cream, and fresh chili.


    Like this recipe?

    This recipe is part of the Ayurvedic Comfort Foods collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.