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Crockpot Vegan Tempeh Chili

Name: Crockpot Vegan Tempeh Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Vegan
Ingredients: 1 block tempeh, crumbled; 1 can black beans, rinsed and drained; 1 can kidney beans, rinsed and drained; 1 can corn, drained; 1 can diced tomatoes; 1 onion, chopped; 2 cloves garlic, minced; 2 bell peppers, chopped; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; Vegetable broth (as needed)

Warm, comforting, and endlessly satisfying, this Crockpot Vegan Tempeh Chili is a weeknight hero that makes great leftovers. It combines hearty tempeh and beans with bright vegetables and cozy spices, simmered low and slow so flavors deepen without effort. If you like make-ahead meals, this one is especially forgiving — pair it with a crisp salad or rice, and you’ve got dinner handled. For ideas on other slow-cooker meals to rotate through your menu, you might enjoy these low-carb crockpot dinners for inspiration.

Why make this recipe
If you’re tired of complicated weeknight dinners that demand attention, this crockpot chili is perfect because it mostly cooks itself and rewards you with rich, layered flavor. It’s a practical, filling vegan main that works well for meal prep, family dinners, or feeding a crowd.

Step-by-Step Guide to Making Crockpot Vegan Tempeh Chili

What you need (Ingredients)

1 block tempeh, crumbled
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Vegetable broth (as needed)

Why these ingredients work

Tempeh: gives a firm, nutty texture and plenty of plant-based protein; crumbling it mimics the bite of traditional ground meat in chili.
Beans and corn: add bulk, fiber, and contrasting textures — creamy beans with sweet corn kernels.
Tomatoes and aromatics: create the savory, slightly acidic base that defines chili; onions, garlic, and bell peppers build flavor depth.
Spices and broth: chili powder and cumin deliver warmth and earthiness while vegetable broth keeps the pot from drying out and helps flavors meld.

Directions

In a crockpot, combine the crumbled tempeh, black beans, kidney beans, corn, diced tomatoes, chopped onion, garlic, and bell peppers.
Add chili powder, cumin, salt, and pepper.
Pour in enough vegetable broth to cover the ingredients.
Stir to combine and set the crockpot on low for 6–8 hours or high for 3–4 hours.
Serve hot and enjoy your hearty chili!

Detailed tips while you cook

Browning optional: For more depth, sauté the chopped onion and garlic (and even lightly brown the crumbled tempeh) in a skillet with a splash of oil for 4–6 minutes before adding them to the crockpot. This step is optional but gives a caramelized base note.
Thickness control: If the chili seems thin at the end of cooking, remove the lid and cook on high for 20–30 minutes to reduce, or stir in 1–2 tablespoons of tomato paste. For a creamier finish, mash a cup of beans into the pot and stir.
Spice adjustments: Start with the listed spices and taste toward the end of cooking. If you like heat, add a pinch of cayenne or a chopped chipotle in adobo.

Storage Tips for Crockpot Vegan Tempeh Chili

Refrigerator: Store in an airtight container for up to 4–5 days at 40°F (4°C) or below.
Freezer: Freeze in individual or family-sized portions for up to 3 months at 0°F (-18°C). Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until steaming, stirring occasionally; add a splash of vegetable broth if it has thickened.

Serving Suggestions for Crockpot Vegan Tempeh Chili

Classic bowls: Serve over steamed rice, quinoa, or with a scoop of mashed sweet potato for a hearty bowl.
Toppings: Offer sliced avocado, chopped cilantro, a squeeze of lime, diced red onion, vegan sour cream, or crushed tortilla chips for texture and brightness.
Crowd-friendly: Serve with warm cornbread, a simple green salad, and setting out toppings lets guests customize bowls.

Tips to make Crockpot Vegan Tempeh Chili
A single-tip focus paragraph that matters most: For the best texture and flavor, crumble the tempeh into bite-sized pieces rather than processing it into a paste — this keeps pleasant chewiness and allows each piece to soak up spice. Also, don’t skip rinsing canned beans: it reduces sodium and cleans away the canning liquid, letting the chili’s seasoning shine. Beyond that, taste and adjust salt and heat toward the end of cooking since slow-cooked flavors concentrate.

Variations and substitutions

Swap tempeh for tofu or textured vegetable protein (TVP): If tempeh isn’t available, cubed extra-firm tofu or rehydrated TVP are good stand-ins; tofu will be softer, while TVP approximates ground meat more closely after rehydrating in vegetable broth.
Make it smoky or sweet: For a smokier chili, add 1–2 chopped chipotle peppers in adobo or 1 teaspoon smoked paprika. For a touch of sweetness that balances the heat, stir in 1–2 teaspoons of maple syrup near the end.

FAQ

Q: How can I make the chili spicier without overpowering it?
A: Add spice incrementally — a pinch of cayenne or a finely chopped jalapeño early on, then taste and add more if you want more heat. A little chipotle gives smoky heat without just increasing temperature.

Q: Can I use homemade beans instead of canned?
A: Yes — use about 1 1/2 to 2 cups cooked beans per canned can equivalent. Keep in mind cooked beans may be less sodium-heavy than canned, so adjust seasoning accordingly.

What if my tempeh tastes bitter?

Steam it for 10 minutes or quick-simmer it in a little water before crumbling. This can mellow tempeh’s natural bitterness and help it absorb flavors.

Q: Do I need to add oil?
A: No—this recipe works well without added oil in the crockpot. If you prefer to sauté aromatics first, use a small amount of oil for that step, or use broth for an oil-free sauté.

Q: Can I double or triple the recipe?
A: Yes — crockpots vary, so don’t fill a slow cooker more than two-thirds to three-quarters full to ensure even cooking. Use multiple pots if you’re feeding a crowd.

Meal prep and timing ideas

Make ahead: This chili tastes even better the next day as flavors meld; cook on a day when you have time and portion it for quick weekday lunches.
Freezer-ready portions: Cool completely, then divide into airtight containers or freeze in freezer bags with excess air removed. Label with date and reheat from thawed or frozen (thaw overnight in fridge for best results).

Nutrients and dietary notes

Protein-packed: Combining tempeh and beans gives a complete plant-based profile with abundant protein and fiber.
Vegan and flexible: This recipe is naturally vegan; to make it gluten-free, verify that your tempeh and all canned goods are certified gluten-free if necessary.
Low-fat option: Skip any sautéing oil and use only vegetable broth for an even lighter pot.

Tips for scaling flavor with pantry staples

If your pantry has different beans, mix-and-match: pinto, cannellini, or chickpeas can work in place of or in addition to black and kidney beans.
Add umami: A splash of tamari or soy sauce (or a tablespoon of miso dissolved in warm broth) deepens savory notes if you prefer a richer profile.

Quick troubleshooting

Too watery: Remove the lid during the last 20–30 minutes to reduce liquid, or mash some beans to thicken.
Bland taste: Stir in a bit more salt, a squeeze of lime, or a teaspoon of tomato paste to punch up flavor.
Too spicy: Stir in plain mashed beans, a dollop of unsweetened yogurt (dairy or plant-based), or a tablespoon of maple syrup to balance heat.

How this recipe fits different lifestyles

Busy families: Set it and forget it — the crockpot does the heavy lifting. Great for after-school or after-work dinners where you want a nutritious meal waiting.
Meal preppers: Cooks well in large batches and keeps for several days refrigerated or months frozen.
Entertainers: Keep a pot on warm for casual gatherings and set out toppings so guests can customize bowls.

Final notes on texture and flavor balance

Textural contrast improves enjoyment: Crisp toppings (like tortilla strips or roasted pepitas) and cooling elements (avocado, lime) balance the warm, dense chili.
Balance acidity and sweetness: If the tomatoes dominate, a little sweetness (maple, brown sugar) helps; if it’s too sweet, a splash of vinegar or lime brightens it.

Conclusion

This Crockpot Vegan Tempeh Chili is the kind of slow-cooked, hands-off meal that keeps well, scales up for guests, and invites playful toppings. For more variations and inspiration on tempeh-based chilis you can compare techniques from other plant-based cooks like The Ultimate Tempeh Chili – The Simple Veganista, and if you want another slow-cooker take, see this Slow Cooker Tempeh Chili – Create Mindfully for additional flavor ideas.