top of page

Black Bean and Tempeh Chili from the Frugal Vegan Cookbook

Black Bean and Tempeh Chili from the Frugal Vegan Cookbook

Serves 6


¼ cup olive oil, divided

1 - 8 oz package of tempeh, crumbled

2 cups chopped onions (they made me cry)

1 medium red bell pepper, coarsely chopped

4 garlic cloves, chopped (I minced mine)

2 Tbsp - Chili Powder

2 Tsp - Dried Oregano

1 ½ Tsp - Ground Cumin

½ Tsp Cayenne Pepper

** (HINT I put all my dried seasoning measured on a plate)

1 - 15 oz can black beans, drained, ½ cup liquid reserved

1 - 15 oz can kidney beans (it doesn’t say drained, I just poured some of the liquid out)

1 - 15 oz can diced fire-roasted tomatoes

1 cup of water

1 cup of frozen corn (optional)

Salt and pepper

Avocado, cilantro, diced tomatoes, for serving (optional)


Heat 1 TBSP of Olive Oil in heavy large pot over medium-high heat. Add crumbled tempeh and cook until just browned (6-8 minutes) - remove tempeh from pain and set aside.

Heat remaining 3 TBSP of Olive oil in a heavy large pot over medium-high heat. Add:


Bell Peppers


And saute until the onions soften, about 10 minutes.

Mix in Chili Powder, Oregano, Cumin and Cayenne (easily done if on one plate) - stir for 2 minutes

Mix in beans and reserved bean liquid



Tempeh and

Corn if using.

Bring to boil, stirring occasionally.

Reduce heat to medium-low and simmer until the flavors blend and chili thickens, stirring occasionally, about 15 minutes

Season to taste with salt (very important) and pepper and top with avocado, cilantro and diced tomatoes.

I have been adding in nutritional yeast as well.

Let me know if you try it and what your thoughts are…

Thanks for reading - Happy Eating!

xo Kimberly

#vegan #veganrecipe #veganchili #tempeh #blackbenas #eatwell #meatlessmonday #cleaneating #comfortfoods #chili #warmsoup

bottom of page