The Ultimate Chili Con Tempeh

Recipe by Katie Mae

Makes six 2-cup servings | Ready in 30 minutes | Stores 1 week in fridge


1 red onion, diced
1 jalapeno, minced
6 garlic cloves, minced
1½ tablespoons chili powder
1 tablespoon dried oregano
½ tablespoon ground cumin
1 lb sweet potato, diced into ½-in cubes (about 2 medium)
3 cups low-sodium vegetable broth or water
28 oz canned fire-roasted diced tomatoes
3 Medjool dates, pitted and diced
12 oz tempeh, diced
1½ cups cooked black beans (15-oz can, drained and rinsed)
1½ cups cooked kidney beans (15-oz can, drained and rinsed)
1½ cups frozen corn, thawed
1 red bell pepper, diced
1 teaspoon liquid smoke (optional)


  1. In a large soup pot over medium heat, add onion, jalapeno, garlic, spices and cubed sweet potato. Cover and dry-sauté for a few minutes, or until the onion becomes translucent. Stir frequently to prevent the veggies from sticking to the bottom of the pan.
  2. Stir in the water and tomatoes, and bring to a boil. Then reduce the heat to low, and add the dates and tempeh. Simmer for about 15 minutes, stirring occasionally.
  3. Once the sweet potatoes are soft in the middle when poked with a fork, mix in the beans, corn, and bell peppers, tomatoes. Simmer for 5 to 10 more minutes to let all the flavors mingle.

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