Please think of the trees before you print this page. looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Tempeh Chili

Tempeh Chili

Tempeh Chili ingredients

chopped pepper and tempeh

Tempeh Chili top down

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Tempeh, Tomatoes


For the chili

  • 240 g black beans (rinsed)
  • 158 g cooked kidney beans (rinsed)
  • 1 tablespoon extra virgin olive oil
  • 71 g frozen sweet corn kernels
  • 2 cloves garlic (minced)
  • 1 medium red bell pepper (diced into small pieces)
  • 170 g tempeh (crumbled)
  • 245 g tomato sauce
  • 1 medium yellow onion (thinly sliced)

For the seasoning

  • 1 dash chili powder
  • 1 tsp dried oregano
  • 1 tsp dried smoked paprika
  • ½ tsp ground cumin
  • 1 tsp sea salt

For the rice

  • 285 g brown rice
  • 710 ml water


  1. Cook the rice until soft for about 20-30 minutes.
  2. Heat up the olive oil in a pot and add onion and garlic and sizzle for about 2 minutes.
  3. Add the crumbled tempeh and stir fry until slightly browned for about 5-10 minutes.
  4. Add the bell pepper and stir fry for about 5 minutes, then add the rest of the chili ingredients and the seasoning.
  5. Give it a good stir and let it simmer until the rice is ready.
  6. Adjust taste before serving and serve with rice, enjoy!



Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!