The Best Tempeh Vegan Chili

It’s officially fall! Although, the weather has me thinking otherwise!

These hot temperatures are A-ok in my books. I hope this weather sticks around a little longer as I’m not prepared to bundle up just yet. 

Although the weather may not feel so fall like, the grocery stores are full of squashes, pumpkins and lots of seasonal veggies. I just couldn’t help but want to cook up a delicious chili and embrace the fall season. 

Which brings me to my vegan chili. A chili that is so easy to make and completely plant based. 

So here’s the thing… most people actually assume that I’m a vegan. While others assume I’m a paleo. Truth is I’m all of those things. What matters to me is the quality of my food, hence why I call myself the Qualitarian Nutritionist. 

I eat beans and I eat meat. I like both. 

Sometimes I can’t get my hands on organic pasture raised meats, so instead I opt for organic beans and tempeh. My diet also varies based on how I feel. Some days I want meat and other days I don’t.

It’s important to tune into your body and know what it’s really craving. At the end of the day, regardless of the diet you follow, quality is key. Plus, you also want to be sure to load up on greens and veggies and then fill in the rest with quality protein sources and healthy fats. Stop beating yourself up over new diet trends. Tune in, tune out the madness and love and care for your body with quality food. Don’t overcomplicate it. 

The only reason you might want or need to eliminate certain foods or follow a particular diet can be due to particular health goals, whether that be lose weight, combat inflammation, gain weight, balance hormones, heal digestive issues, etc. 

In the end, I just don’t want to see people over complicating their diets and questioning every single thing they eat. With all the misinformation out there it can be difficult to truly enjoy eating anymore, because we always have someone debunking or questioning us. 

Eat. Quality. Food. 


Speaking of simple and quality, my tempeh vegan chili is just that. It was exactly what I was craving. Hearty, nourishing and delicious. 

And if you’re unfamiliar with tempeh; yes it is a soy product, but it’s a fermented soy. So much healthier! Be sure to buy organic and non-gmo tempeh. It’s loaded with protein and makes the perfect addition to chili’s, stews, soups and even sandwiches. You can checkout my delicious tempeh sandwich here.

Enjoy the chili!

The Best Tempeh Vegan Chili
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 1 8oz. package tempeh, crumbled
  2. 1 large onion, chopped
  3. 3 large cloves garlic, minced
  4. 2 tablespoons olive oil or coconut oil for sauteing
  5. 1 can (15 oz.) red kidney beans, drained and rinsed (I like Eden Organic Beans)
  6. 1 can (28 oz.) fresh diced tomatoes
  7. 1 can (4 oz.) mild green chilies, diced
  8. 1 green bell pepper, cored, seeded and diced
  9. 2 tablespoons chili powder ( I use simply organic vegetarian chili spice mix)
  10. 1/2 teaspoon chipotle powder, optional
  11. Salt & freshly cracked pepper to taste
  12. 1 cup water
  13. scallions, for garnish
  14. sliced avocado, for garnish
  1. In a large dutch oven or stock pot, heat oil over medium heat.
  2. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chilies, bell pepper and water.
  3. Bring to a boil, reduce heat to low, partially cover and simmer for roughly 45 minutes.
  4. Let sit for 15-20 minutes before serving. Serve with green onions, avocado or cilantro.
Holistic Wellness
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Vegetarian Black Bean Chili and Baked Stuffed Apples for Meatless Monday!

OH the cold weather! The time of year when the heat gets turned on for the first time in a long time and an extra blanket gets thrown on the bed. Well at least that’s what I did. Clearly…I’m not coping so well to this weather change! BUT…spicy chili is the perfect cold weather fix. Hearty, filling and full of vegetables, chili is the perfect meal. Loaded with fiber, protein, cell protecting lycopene from tomatoes, you just can’t go wrong with a great big pot of vegetarian chili! Below is one of my favorite recipes, PLUS another delicious apple treat (since I’m sure I’m not the only one with bags of apples on hand!). The best part about stuffed apples, is that they taste like apple pie minus all the calories and the overload of carbs! Seconds anyone??

Vegetarian Black Bean Chili


2 tablespoons oil

1 large onion, chopped

2 to 3 carrots, chopped

2 to 3 stalks celery, chopped

1 tablespoon cumin

2 to 3 tablespoons chili powder

2 cloves garlic, pressed or minced

1/2 teaspoon crushed red pepper flakes

1 (28 ounce) can organic crushed tomatoes

1 (14 ounce) can organic black beans, drained and rinsed

1 (14 ounce) can organic red kidney beans, drained and rinsed

2 cups vegetable broth

sea salt and pepper, to taste

avocado and cilantro, to garnish


Heat oil in a heavy bottomed soup pot or dutch oven over medium-high heat. Saute onions, carrots, and celery until soft, about 5 minutes. Add cumin, chili powder, red pepper flakes and garlic, saute until fragrant, about 30 seconds. Deglaze the pot with tomatoes. Cook 1 minute, then stir in beans. Bring to a boil, then stir in broth. Cover and cook over medium, about 20 minutes. Season with salt and pepper, to taste and serve topped with fresh avocado and cilantro.

Baked Stuffed Apples


2 medium ripe apples
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts

1/3 cup golden raisins
3-4 dried apricots, chopped
2 tablespoons organic maple syrup (I love Northern Harmony, grade B)
1/2 teaspoon ground cinnamon
1 tablespoon butter


Cut apples in half and core out the center (or keep apples whole and core out center, your preference). In a bowl, combine the walnuts, raisins, apricots, syrup and cinnamon. Spoon into apples. Drizzle lemon juice over apples and dot with butter. Feel free to add additional cinnamon. Cover with foil.

Bake in a 350 preheated oven for 15 minutes, then remove the foil and continue baking another 10-15 minutes uncovered, until just golden.

Happy Monday!

Enjoy this Fabulous day!

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