Hearty, healthy, spicy, and sure to become a favorite, this vegan black bean chili is great to serve to a crowd or just a family with a big appetite. This recipe uses tempeh along with brown rice to create a dish that’s full of texture and color. High in protein and loaded with nutrients, you can make it super-spicy or not spicy at all. It’s up to you! This is definitely my all time favorite chili recipe: chunky, spicy, full of delicious black beans and colorful with red peppers and carrots. It may not be traditional chili, but it’s as delicious a chili that you’ll ever have. If you like southwestern flavors and colors, this is the chili for you.
Cooking your beans from scratch definitely gives you a better textured bean. Soak 1 cup of dried black beans for a few hours, then drain them and cook uncovered (or in an instant pot according to its directions), stirring occasionally for about 1 1/2 hours. You’ll be glad you did!
And tempeh is available both in soy and soy-free versions. It’s incredibly nutritious, too.
Here are other ways I like to use tempeh:
Chili-lovers will go for these potatoes, too: Chili Roasted Sweet Potatoes
Black Bean Chili
Prep
Cook
Total
Yield 6 servings
Black bean chili is an easy-to-make main dish that is loaded with protein and fiber. It's richly flavored and spicy with classic Southwestern flavors.
Ingredients
- 3 cups cooked black beans, drained (or 2 cans, drained)
- 1 large white or yellow onion, chopped
- 2 large carrots, diced
- 2 cloves garlic, sliced
- 1 red bell pepper, diced
- 4 ounces tempeh, diced
- 1/2 cup uncooked brown rice
- 1 28 ounce can crushed tomatoes
- 1 cup low sodium vegetable broth
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1-3 teaspoons chili powder
- lime wedges and fresh cilantro for garnish
Instructions
In a large soup pot or dutch oven, saute the onion and carrot in the olive oil for about 3 minutes. Add the remaining ingredients except the chili powder and stir well to combine. Cook for 5 minutes covered. Remove the lid and add 1 teaspoon of the chili powder.
Cover the chili and cook for 45 minutes, stirring occasionally. Stir and taste for spiciness. If you like it spicier, add more chili powder a teaspoon at a time. The heat will depend on your particular chili powder. (It's easier to add more in small increments than to make a chili that 's too spicy for everyone.)
Serve garnished with fresh cilantro, lime wedges, and tortilla chips.
Courses main dish
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