Quick Tempeh and Bean Chili
A fast and flavorful vegan chili packed with protein-rich tempeh and beans, perfect for a low-calorie, high-protein meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
32g protein
42g carbs
8g fat
Ingredients
For 4 servings
- 400 g tempeh
- 2 cups canned black beans
- 1 can canned diced tomatoes
- 1 red bell pepper
- 1 yellow onion
- 3 cloves garlic
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the tempeh, red bell pepper, and yellow onion. Mince the garlic.
- 2
Heat olive oil in a large pot over medium heat.
- 3
Add the diced onion and minced garlic to the pot, and sauté until the onion becomes translucent, about 3 minutes.
- 4
Add the diced red bell pepper and tempeh to the pot, cooking for another 2-3 minutes until the bell pepper starts to soften.
- 5
Stir in the chili powder and cumin, cooking for 1 more minute to release their flavors.
- 6
Add the canned diced tomatoes (with juice) and black beans to the pot. Stir everything together.
- 7
Season with salt and black pepper to taste, then bring the mixture to a simmer.
- 8
Cover and let it simmer on low for about 5-7 minutes, allowing the flavors to blend.
- 9
Serve hot.
Cook it this week.
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