Crockpot Vegan Tempeh Chili
Crockpot Vegan Tempeh Chili is a cozy, protein-packed bowl that simmers all day so dinner practically makes itself. This friendly, hands-off chili layers crumbled tempeh with beans, peppers, and warming spices for a rich, satisfying meal that even non-vegans will love. If you want more crockpot inspiration for warm-weather meals, check out 15 low-carb crockpot dinners for summers for more ideas.
Why make this recipe
This tempeh chili stands out because it combines the nutty, chewy texture of tempeh with classic chili flavors to create a hearty, meatless bowl that holds up as leftovers and freezes beautifully. It’s also easy to adapt—swap beans, adjust heat, or bulk it up with vegetables—and it cooks low and slow, freeing you from stove time on busy days.
Step-by-Step Guide to Making Crockpot Vegan Tempeh Chili
Ingredients
- 2 cups tempeh, crumbled
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
Directions
- Prepare the tempeh: crumble the tempeh into bite-sized pieces or small crumbles so it mimics the texture of ground meat in the chili.
- Add base ingredients: in the slow cooker, layer the crumbled tempeh, black beans, kidney beans, diced tomatoes, diced onion, diced bell peppers, and minced garlic.
- Season: sprinkle the chili powder, cumin, smoked paprika, salt, and pepper evenly over the top to ensure even distribution of flavor.
- Add liquid: pour in the vegetable broth. Use a spoon or spatula to gently stir everything together so the spices and liquids coat the tempeh and veggies.
- Cook low and slow: cover and cook on low for 6–8 hours for deep melding of flavors, or on high for 3–4 hours if you’re short on time.
- Finish and taste: uncover about 15–30 minutes before serving to let the chili thicken slightly; taste and adjust salt, pepper, or spices. If it’s too brothy, mash a few beans against the side of the pot to thicken naturally.
- Serve hot: spoon into bowls and top with your favorite garnishes (see Serving Suggestions below).
What’s happening at each step (why it matters)
- Crumbling tempeh increases surface area so it absorbs the broth and spices, giving each bite more flavor.
- Layering ingredients and adding spices before the broth helps spices bloom and distribute during the long cook.
- Low-and-slow cooking develops depth, allowing tempeh to mellow and beans to take on the smoky-chili profile.
Optional advance prep
- Chop the vegetables and crumble the tempeh the night before, store in airtight containers in the fridge, and dump everything into the slow cooker in the morning for a true set-and-forget meal.
Best Way to Store Crockpot Vegan Tempeh Chili
- Refrigerator: Store in airtight containers and refrigerate for up to 4–5 days at 40°F (4°C) or below.
- Freezer: Cool completely, then freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C).
- Thawing & reheating: Thaw overnight in the fridge, then reheat on the stovetop over medium-low or microwave until steaming hot (165°F / 74°C internal temperature recommended).
Serving Suggestions for Crockpot Vegan Tempeh Chili
- Classic bowls: Serve over brown rice or quinoa for a whole-grain boost and extra staying power.
- Toppings: Avocado slices, chopped cilantro, lime wedges, vegan sour cream, shredded vegan cheese, sliced green onions, or crushed tortilla chips all make wonderful contrasts in texture and temperature.
- Tex-Mex twist: Spoon chili into baked sweet potatoes or use it as a filling for tacos, burritos, or nachos.
- Party-style: Offer a chili bar with bowls, tortillas, cornbread, and a selection of toppings so guests can customize their bowls.
Tips to make Crockpot Vegan Tempeh Chili (Q&A style)
Q: How do I keep the tempeh from getting dry?
A: Tempeh benefits from liquid and fat. Make sure you have the 4 cups of vegetable broth, and consider adding a tablespoon of tomato paste or a splash of olive oil at the start for extra richness.
Q: Can I make this spicier without overwhelming the dish?
A: Yes — add a chopped chipotle in adobo for smoky heat, or stir in red pepper flakes or cayenne a little at a time and taste before serving.
Q: How can I thicken the chili if it’s too brothy once it’s done?
A: Mash a cup of the beans against the side of the slow cooker to thicken naturally, or mix a tablespoon of cornstarch with cold water and stir in, then cook on high for 10–15 minutes.
Variation(s)
- Swap the tempeh for crumbled firm tofu or cooked lentils (bullet): If you don’t have tempeh, firm tofu pressed and crumbled or a cup of cooked green or brown lentils will create a similar protein-rich texture.
- Make it smoky-sweet (paragraph): For a sweeter, smokier profile, replace one cup of vegetable broth with smoky tomato-based vegetable stock or add a tablespoon of molasses and another teaspoon of smoked paprika. This deepens the color and adds a rounded, caramelized finish that pairs especially well with roasted corn or sweet potatoes.
Flavor boosts and customization ideas
- Add a splash of vinegar or a squeeze of lime at the end to brighten flavors. Acid helps cut through the chili’s richness and makes the spices pop.
- For extra umami, stir in a tablespoon of soy sauce or tamari, or blend in a few sun-dried tomatoes with the broth.
- Bulk up with vegetables such as diced zucchini, corn kernels, or sweet potato cubes — just add firmer veggies toward the beginning of the cook and delicate ones later.
FAQ — Common questions answered (mixed formats)
Q: Can I substitute tempeh with seitan or mushrooms?
A: Yes. Seitan offers a chewy, meat-like texture but is wheat-based (not gluten-free); chopped mushrooms add an earthy depth — sauté them first to remove excess moisture.
How long does it take to cook on high vs. low?
Cooking on low takes 6–8 hours and yields deeper melding of flavors; high cooks in 3–4 hours and is great when you need dinner sooner.
- Do I need to pre-cook the beans?
No. This recipe uses canned beans that are already cooked. If you use dried beans, pre-soak and pressure-cook or simmer them until tender before adding to the slow cooker, or you risk undercooked beans.
Dietary & allergy notes
- Gluten: Tempeh is typically gluten-free, but some tempehs are made with grains containing gluten; check the label. Use gluten-free tamari and verify tempeh ingredients if needed.
- Soy: Tempeh is a fermented soy product. For soy-free alternatives, use lentils or a combination of mushrooms and walnuts for texture.
- Low-sodium: Use low-sodium broth and no-salt-added canned tomatoes/beans, then season to taste at the end.
Pairing and meal ideas
- Bread & sides: Serve with warm cornbread, crusty bread, or crisp tortilla chips. A simple green salad with a citrus vinaigrette balances the chili’s richness.
- Drinks: A robust beer, smoky mezcal cocktail, or a straightforward iced tea complements the chili’s savory-sweet spices.
Cooking troubleshooting
- If the tempeh tastes bitter: Rinse and steam tempeh for 10 minutes before crumbling to reduce any residual bitterness.
- If the chili is too thin: Simmer uncovered for 20–30 minutes to reduce, or mash beans to thicken naturally.
- If flavors are flat: Add a splash of vinegar or squeeze of lime, increase salt slightly, or add a small spoon of maple syrup to balance acidity.
Make-ahead, batch cooking & freezer meal tips
- Freeze in portioned containers: Cool completely, then freeze in single-serving containers for quick lunches or dinners. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.
- Double the batch: This recipe scales well — double everything and cook in a large-capacity slow cooker for meal prepping or feeding a crowd.
- Label with date: Write the freeze date on containers; use within three months for best quality.
Additional suggested toppings (for variety)
- Pickled onions or jalapeños for acidity and crunch.
- Toasted pepitas or sliced almonds for a nutty crunch.
- Fresh herbs like cilantro or parsley to brighten each bowl.
Leftover transformation ideas
- Chili-stuffed peppers: Hollow out bell peppers and fill with reheated chili and bake until the pepper is tender.
- Chili mac: Stir chili into cooked pasta with a little plant-based milk and nutritional yeast for a creamy, comforting meal.
- Baked fries topper: Spoon chili over baked sweet potato fries and sprinkle with vegan cheese.
For cooks who want to experiment
- Try adding a bay leaf and a teaspoon of dried oregano for a more savory, Mediterranean-tinged chili.
- Experiment with different bean ratios (more black beans than kidney, or add pinto beans) to adjust creaminess and texture.
FAQs (short list format)
- Q: Can I use fresh tomatoes instead of canned?
A: Yes — use about 2 cups of chopped ripe tomatoes and increase broth slightly if needed. - Q: Is tempeh healthy?
A: Tempeh is nutrient-dense, high in protein and fiber, and contains beneficial fermentation-related probiotics when consumed unheated or minimally processed; cooking reduces live cultures but preserves protein and nutrients. - Q: How do I reheat without drying it out?
A: Reheat gently with a splash of broth or water, covered, on low to medium heat on the stovetop or microwave in short intervals, stirring between heating.
Conclusion
If you enjoyed this Crockpot Vegan Tempeh Chili and want an alternative take with slightly different seasonings and textures, check out The Ultimate Tempeh Chili – The Simple Veganista for another inspiring tempeh chili recipe. For a slow-cooker version that focuses on simple pantry swaps and step-by-step crockpot guidance, see Slow Cooker Tempeh Chili – Create Mindfully for useful variations and tips.
Happy cooking — may your slow cooker deliver warmth, comfort, and many delicious bowls.
Print
Crockpot Vegan Tempeh Chili
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy, protein-packed bowl that simmers all day for a rich, satisfying meal using tempeh, beans, and warming spices.
Ingredients
- 2 cups tempeh, crumbled
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- Crumble the tempeh into bite-sized pieces.
- Layer the crumbled tempeh, black beans, kidney beans, diced tomatoes, onion, bell peppers, and garlic in the slow cooker.
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper on top.
- Pour in the vegetable broth and gently stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Uncover 15–30 minutes before serving to thicken, tasting and adjusting seasoning as necessary.
- Serve hot with your favorite garnishes.
Notes
Can be made in advance; store in airtight containers in the refrigerator for up to 4-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 0mg
Keywords: vegan chili, crockpot recipes, tempeh recipes, healthy meals, easy dinner
