Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.
When does soup season end, friends?
Asking for a friend.
And because I wanted to squeeze at least one more bowl in before things start to heat up.
I might be too late, though, because it’s almost 70 degrees here today in February!
I’m going to share a recipe with you like it’s winter, OK?
Ironically enough, tomorrow’s forecast calls for 100% chance of several inches of snow.
So if we prep this Spicy Tempeh Bell Pepper Chili tonight, it’ll be perfect for the cold weekend ahead, yes?
It’s the perfect oil-free, gluten-free, and protein-packed soup to cozy up to no matter the weather!
There are lots of recipes out there for plant-based chilis packed with legumes, but what about tempeh?
Truth be told, I never really liked the consistency of ground beef in my chili growing up, but there’s something comforting about the chunkiness of chili.
Tempeh mimics a meaty texture here, adding protein and thickness to the soup and soaking in all the spice!
If you’ve never really been tempeh’s biggest fan, try this recipe!
I share a method below of steaming the tempeh before adding to the recipe that always does the trick of taking the edge off that unwanted bitterness.
It also makes the kitchen smell like baking bread while it’s on the stove top.
Mmmm.
This chili is so cozy, chunky, and packed with vitamin-rich bell peppers!
When I was building this recipe, I had three gorgeous peppers in the fridge.
One green, two sweet, and I threw them all in together.
I love the combination of the more bitter green bell pepper with the sweeter red and yellow variety.
If you’re not a fan of green peppers, swap it out for another sweet pepper instead.
I definitely have a thing for these gorgeous nightshades and I love the leading role they take in this recipe to balance out the spice and tempeh.
Because tempeh is so filling, I wanted to keep the veggies light and sweet, but if you’re craving more, try adding in onions, diced tomatoes, or carrots.
Enjoy this Spicy Tempeh Bell Pepper Chili whenever you need a hot protein-packed bowl with some serious spice!
It comes together on the stove top in under an hour
I love to load mine up my bowls with all of the fixings.
I watched Dan try to eat a bowl of chili plain the other day before I interrupted and introduced him to my topping game.
Wanna join?
My favorites are diced red onion, diced green onion, cilantro, sliced avocado, a dollop of almond milk yogurt, and crushed crackers.
If you need a little extra heat, add more red pepper flakes on top or a dash of hot sauce.
If you make a pot of this Spicy Tempeh Bell Pepper Chili I’d love to hear what you think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more oil free soups packed with protein and veg?
Check out my 1-Pot Vegetable Minestrone, 5 Spice Moroccan Chickpea & Veg Stew, or “Clean out the Fridge” Vegetable Chili.
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Spicy Tempeh Bell Pepper Chili
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2-3 bowls
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Pin RecipeDescription
Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.
Ingredients
- 2 tsp avocado oil (or 1/4 cup veggie broth if oil-free)
- 1 8 oz package tempeh, steamed and crumbled
- 1 green bell pepper, chopped
- 2 sweet bell pepper, chopped, any color
- 1/4 tsp garlic powder
- 1/8 tsp Himalayan sea salt
- 1 15 oz kidney beans or black beans or a mix, drained and rinsed
- 1 15 oz can no-salt-added diced tomatoes
- 1 cup veggie broth
- 2 TBSP chili powder
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/8 tsp crushed red chili flakes
- Optional for serving: fresh cilantro, diced red onion, diced green onion, sliced avocado, your favorite crushed crackers
Instructions
- If you haven’t already done so, steam your tempeh. Add the block to a saucepan and cover with water. Bring to a boil and allow tempeh to cook for about 10 minutes. Drain, rinse, and when it’s cool enough, crumble with your hands and set aside.
- Next, heat the avocado oil (or veggie broth) in a large pot or saucepan over medium high heat.
- Add the steamed and crumbled tempeh, bell peppers, garlic powder, and Himalayan sea salt and cook, stirring often, until the peppers are softened, about 5 minutes. (If using vegetable broth, add more as needed to wet the pan.)
- Add beans, tomatoes, veggie broth, chili powder, bay leaf, cumin, and chili flakes. Bring to a low boil, then allow to simmer, covered, until flavors meld, about 20-25 minutes.
- Remove bay leaf before serving.
- Serve in bowls with optional toppings. I love fresh cilantro, diced red onion, diced green onion, sliced avocado, and crushed crackers.
- Store leftovers in the fridge for 3-5 days and reheat before serving.
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
I do not see tomatoes listed as an ingredient. Am I missing something..
Hi Lisa! The tomatoes are listed as 1 15 oz can/jar of diced tomatoes. You can sub fresh tomatoes here, too, if you like. Hope this helps! XOXO