Tempeh Chili

Total servings: 6


250 g tempeh, diced
1 tablespoon soy sauce
3 tablespoon vegetable oil
1 large onion, chopped
1 green or red bell pepper, chopped
1 large carrot, cut in small cubes
1 clove garlic, crushed
2 tablespoon chilli powder
1 teaspoon cumin powder
1 teaspoon dried oregano
400 ml vegetable broth
1 can beans (pinto, black or kidney)
4 medium tomatoes, diced
2 tablespoon lemon juice
salt and pepper to taste


Put the diced tempeh with 200 ml water in a large frying pan; add the soy sauce and simmers for 15 minutes at high heat until most of the water is absorbed. Stir occasionally. Drain and mash the tempeh with a fork to obtain small chunks. Add 2 tablespoon of vegetable oil and bake the tempeh for 10 minutes until slightly crisp.

In a separate pot, add 1 tablespoon vegetable oil, the onions, carrots and bell pepper and bake until tender and slightly brown, stirring occasionally. Add garlic, salt, spices, vegetable broth, beans, tomato and fried tempeh. Cook for 15 minutes on low heat, stirring occasionally. Finally add the lemon juice and bring the tempeh chilli to taste with salt and pepper.

Serve this tempeh chilli over rice or with a slice of cornbread.


This tempeh chilli is for those who like spicy stuff. To adjust the spiciness you can add more or less chilli powder. If you want to give this tempeh chilli a more oriental character you can add at the end some chopped fresh coriander leaves.

Vegan: Yes
Vegetarian: Yes