Best 4 Scooters Vegan Tempeh Chili Recipes
SCOOTER'S VEGAN TEMPEH CHILI
After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
Provided by ScoGold
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h14m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
- Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g
SCOOTER'S VEGAN TEMPEH CHILI
After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
Provided by ScoGold
Categories Vegetarian Chili
Time 1h14m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
- Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g
SCOOTER'S VEGAN TEMPEH CHILI
After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
Provided by ScoGold
Categories Vegetarian Chili
Time 1h14m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
- Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g
SCOOTER'S VEGAN TEMPEH CHILI
After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
Provided by ScoGold
Categories Vegetarian Chili
Time 1h14m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
- Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g
Tips:
- To make the tempeh chili, you will need the following ingredients: 1 package tempeh, crumbled; 1 onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) diced tomatoes, undrained; 1 can (12 ounces) tomato paste; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh cilantro.
- In a large pot or Dutch oven over medium heat, brown the tempeh in a little bit of oil. Once the tempeh is browned, add the onion, garlic, green bell pepper, and red bell pepper and cook until softened.
- Add the black beans, kidney beans, tomatoes, tomato paste, chili powder, cumin, oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to overnight.
- Serve the tempeh chili with your favorite toppings, such as shredded cheese, sour cream, or chopped onions.
Conclusion:
This tempeh chili is a delicious and hearty vegan meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a satisfying and healthy vegan meal, give this tempeh chili a try.
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