Chili sin Carne with Tempeh
This hearty and colorful Chili sin Carne with Tempeh is just what you need on a cold and snowy day 🫶🏽❄️ At least that is how this recipe was created! The idea of a comforting and filling chili came up on a lazy day when I just wanted to make something comforting and filling, without having to go to the supermarket.
Nine times out of ten I will have the ingredients for some type of chili or curry in my kitchen, and I’m sure you can find most of the ingredients of this chili in your pantry as well! This one-pot wonder requires some stable ingredients such as veggies, crushed tomatoes, spices, and plant-based protein (like Tempeh).
It’s also perfect for meal-prepping since chilies tend to develop an even richer flavor after chilling in the fridge for a day or two. This chili is packed with flavor and, best of all, it’s gluten-free, plant-based, and comes together in one pot 😍
What you need to make Chili sin Carne with Tempeh
Vegetables – I used carrots and yellow pepper. Feel free to add your favorite veggies. Frozen peas or corn works great as well!
Tempeh – Tempeh is made from fermented soybeans, and it has a deeply nutty and earthy flavor. It’s high in fiber and is a great source of plant-based protein. The texture and flavor work perfectly for this chili sin carne recipe!
Tomatoes – I used both crushed tomatoes and tomato puree. Tomato puree has an intense flavor, making this chili super delishh. You can also use fresh tomatoes (approx. 4-5 big ones) instead of crushed tomatoes if you like.
Spices – For this recipe, you need red chili (fresh or dried), sweet paprika, jeera, oregano, thyme, bay leaf, cayenne pepper, and black pepper. I used soy sauce instead of salt since it adds a nice depth and umaminess.
Liquid – I used a mix of water and vegetable stock. Either one works, but the veggie stock just makes the chili more flavorful! 😎
Aromatics – I used leek and garlic. You can also use white or yellow onion instead of leek.
Olive oil – Any oil works, I just love olive oil 😌
Agave syrup – Adding a little bit of sweetness to tomato-based dishes will cut down the acidity and make everything taste more balanced.
CHILI SIN CARNE WITH TEMPEH RECIPE
Cooking time 45 min
Serves 4
Ingredients
- Block of tempeh (250 gr or 9 oz)
- 1 leek (or onion)
- 2-3 garlic cloves
- 1 can (400g /14 oz) crushed tomatoes
- 2 tablespoons tomato puree
- 2 carrots, diced
- 1 red or yellow pepper
- 2,5 dl or 1 cup vegetable stock
- 1 red chili
- 1 bay leaf
- 2 teaspoons paprika powder
- 1/2 – 1 teaspoon cayenne pepper
- 1 teaspoon jeera
- 1 tablespoon oregano
- 1 tablespoon thyme
- A squeeze of agave syrup
- Salt and black pepper to taste
- Olive oil
Instructions
- Dice the leek, pepper, and carrot, and finely chop the garlic, and chili. Add a generous amount of olive oil to a large saucepan and sauté the carrots, leek, and pepper over low to medium heat for 15-20 minutes. Add red chili and garlic and cook for another 5 minutes.
- Add preferred plant protein that’s been roughly chopped into smaller pieces and cook for a few moments (until it gets a nice color). Then add crushed tomatoes, liquid, spices, and bay leaf. Bring to a boil for a couple of minutes and let the chili simmer over low to medium heat for 25 minutes.
- Then add the tomato puree and a drizzle of agave syrup (or preferred sweetener). Check the flavor and add more saltiness/sweetness if needed. Mix everything together and let it cook for 10-20 minutes.
- Serve with your favorite grain (I used oat grains) and a scoop of coconut yogurt. Garnish with fresh parsley and lime wedges and enjoy <3
Tips and notes
This recipe is made without beans, but if you’d like to add extra protein and fiber to this dish, feel free to use your favorite beans! Kidney beans, red beans, or pinto beans are all great for Chili sin Carne. Just add them (pre-cooked and drained) at the 2nd step of this recipe.
You can also easily throw some peas, corn, or other veggies into this chili!
More plant-based recipes <3
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