Tempeh Bell Pepper Chili

Tempeh Bell Pepper Chili

Serves 6

Tempeh is full of protein and flavor and pairs well with juicy bell peppers, tender kidney beans and tangy tomatoes in this hearty chili. Serve with a few tortilla chips on the side.

  • 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) package tempeh, grated on a box grater
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 tablespoons finely chopped garlic
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 2 (15-ounce) cans no-salt-added kidney beans, drained and rinsed
  • 2 (15-ounce) cans no-salt-added diced tomatoes
  • 2 tablespoons chili powder
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • Crushed red chile flakes, to taste
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Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, for 5 minutes. Add beans, tomatoes, 1 cup water, chili powder, bay leaf, cumin and chile flakes and simmer, covered, until flavors meld, about 30 minutes.

Remove and discard bay leaf. Ladle into bowls and serve hot.

Nutritional Info: 
Per Serving:300 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 37g carbohydrate (9g dietary fiber, 8g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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