Grammy's Kitchen · Chili · Vegan Tempeh Chili
One of 163 chili recipes we measured
52 cooks on www.thespruceeats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 23% |
| fat | 6% | 1% |
| aromatics | 37% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 110% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil, divided |
| 227 g | 8 ounces tempeh , diced |
| 11 g | 2 teaspoons soy sauce |
| 120 g | 1 red bell pepper, chopped |
| 120 g | 1 green bell pepper, chopped |
| 6 g | 2 cloves garlic, minced |
| 150 g | 1 onion, diced |
| 113 g | 1 (4-ounce) can sliced green chilis |
| 425 g | 1 (15-ounce) can kidney beans, or chili beans |
| 227 g | 1 (8-ounce) can diced tomatoes |
| 8 g | 1 tablespoon chili powder |
| 1 g | 1/2 teaspoons cumin powder |
| 1 g | 1/4 teaspoon cayenne pepper, or to taste |
| Fresh cilantro, for optional garnish |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This chili is delish, however I don't think it makes 6 servings. I doubled the recipe hoping to have leftovers for a while but we ate it all with the 4 of us...” — a cook