Tex Mex Tempeh and Bean Chili

Tex Mex Tempeh and Bean Chili

We were going for a deeply spiced, hearty chili, and we think we nailed it with this Tex Mex Tempeh and Bean Chili!  Leftovers the next day – lunch couldn’t come soon enough!  We ate this with saltine crackers and cornbread.  We’ve also perfected our cornbread recipe, which we make in a cast iron skillet!  WINNER!

Tex-Mex Tempeh and Bean Chili

Tex-Mex Tempeh and Bean Chili


  • 8 oz package of tempeh, cut into 1/2 inch cubes
  • 2 15 oz cans kidney beans
  • 1 28 oz can whole tomatoes, chopped coarse, juice reserved
  • 1 28 oz can tomato sauce
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 4 tablespoon chili powder
  • 2 tablespoo ground cumin
  • 3 teaspoon smoked paprika
  • 2 teaspoon coriander
  • 1/2 teaspoon cayenne
  • Salt


  1. Sauté onions, peppers, and spices on medium heat in a large Dutch oven or pot until softened, 7-8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Add tomatoes and 2 tsp salt, and bring to a simmer. Cover and simmer on low for 30 minutes. Add tempeh and beans, cover, and continue to cook for another 30 minutes.
  3. Serve with your favorite toppings.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Let us know how you like it.  Tag @ veginspired #veginspiredfoodie on Instagram or leave a comment below! 

Live VegInspired!


John & Kathy 



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