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Chunky Vegan Chili with Kidney Beans and Tempeh

This chunky vegan chili is hearty, nourishing, and so cozy, with chunks of veggies, kidney beans, and marinated tempeh.
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Prep Time:20 minutes
Cook Time:40 minutes
Marinate Time:30 minutes
Servings: 4

Ingredients

Spices

  • 1½ tsp smoked paprika
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp pure chili powder1
  • ¼ tsp salt
  • 1 tsp cocoa powder
  • 2 tbsp nutritional yeast

Tempeh and Zucchini

  • 8 oz tempeh torn into bite-sized chunks
  • 2 tsp soy sauce or tamari for gluten-free
  • 2 tsp balsamic vinegar
  • 2 tsp olive oil
  • 1 large zucchini sliced into thick half moons
  • 1 tbsp olive oil

Chili

  • 2 tsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 small carrots chopped
  • 1 bell pepper chopped
  • 4 mushrooms chopped
  • 15 oz-can whole tomatoes
  • 1-1½ cups vegetable broth2
  • 1½ cups kidney beans drained and rinsed

Instructions

  • Mix spices together in a bowl until well combined.
  • Marinate: Add tempeh chunks to a large microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 3 minutes. Add soy sauce, balsamic vinegar, olive oil, and 2 tbsp of spices and toss until well combined. Set aside to marinate for at least 30 minutes (refrigerate if marinating longer).
    8 oz tempeh, 2 tsp soy sauce, 2 tsp balsamic vinegar, 2 tsp olive oil
  • Preheat oven to 400°F/200°C.
  • Bake: Toss zucchini with olive oil and a pinch of salt and pepper. Spread tempeh and zucchini out on a lined baking sheet in a single layer. Bake for about 30 minutes, flipping halfway, until browned on both sides.
    1 large zucchini, 1 tbsp olive oil
  • Meanwhile, prepare the chili. Heat oil in a pot over medium heat. Add onion and cook until translucent.
    2 tsp olive oil, 1 medium onion
  • Add garlic, carrots, and bell pepper and cook another 2 minutes, stirring frequently.
    2 cloves garlic, 2 small carrots, 1 bell pepper
  • Add mushrooms and cook 1-2 minutes until they start to soften.
    4 mushrooms
  • Add remaining spices and stir for 30 seconds to toast. Deglaze the pot with some water if needed.
  • Add tomatoes and crush them with a spoon.
    15 oz-can whole tomatoes
  • Stir in 1 cup of vegetable broth. Simmer 15 minutes, stirring occasionally. Add more broth if the chili gets too dry.
    1-1½ cups vegetable broth2
  • Add kidney beans and simmer another 10 minutes.
    1½ cups kidney beans
  • Stir in baked tempeh and zucchini. Turn off heat. Taste and add salt, pepper, or lime juice if desired.
  • Serve immediately with your favorite garnishes: lime wedges, cilantro, green onions, avocado, sour cream, cheese, tortilla chips, etc.

Notes

1) Pure Chili Powder: Not to be confused with American chili powder which is a spice blend. You can use ancho chili powder*, Indian red chili powder*, or cayenne pepper. I used Indian red chili powder. For cayenne pepper, start with 1/4 teaspoon. 
2) Vegetable Broth: I use water + 1/4 of a vegetable bouillon cube or 1/2 teaspoon of Better Than Bouillon Vegetable Base*.