Southwestern Tempeh Chili

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Who doesn’t love a delicious Chili on a cold weather night, or any night for that matter! This Chili is cozy, comforting and absolutely delicious. Plus it’s super easy to make in your Instant Pot. This protein packed Chili has Tempeh, beans, tomatoes and aromatic spices. It’s the ultimate meal during the winter months.


8 ounces of Tempeh, grated
1 cup celery, diced
1 cup carrots, diced
1 cup onions, diced
1 medium zucchini,
1 cup mushrooms, sliced
5-7 garlic cloves, minced
1 (15 oz) can salt free kidney beans, undrained
1 (15 oz) can salt free black beans, undrained
1 (15 oz) can salt free pinto beans, undrained
1-28 ounce diced fire roasted tomatoes
1 (15 oz) can tomato sauce
1-(6 oz) can tomato paste
1 1/2 cup organic corn
2 Tablespoons ground chili powder
2 Teaspoon ground cumin powder
2 Teaspoon ground smoked paprika powder
1/2 Teaspoon ground coriander powder
1/2 Teaspoon ground cayenne powder, or more to taste
Lemon juice
Fresh Cilantro


1-Pre-heat the oven at 350 degrees
2-Using a cheese grater, grate the Tempeh and spread on a cookie sheet lined with parchment paper. Bake in the oven for 20 minutes. Once it’s done, set it aside.
3-Turn on the sautés function on your Instant Pot. Once it’s hot, add the celery, carrots, onion, zucchini, corn, garlic and mushrooms. Sauté until the vegetables are tender. When done, turn the sauté function off.
4-If the vegetables start sticking to the bottom of the pan, add a little water to the pot and deglaze the pan.
5-Now, add the kidney, pinto and black beans to the vegetable mixture. Make sure to add the beans liquid that’s in the can. Add the diced tomatoes, tomato sauce, tomato paste and all the spices. Add the Tempeh and mix everything. Put the lid on and seal the valve.
6-Set the timer for 10 minutes, once done let the pressure come down naturally.
7-When serving it, top it off with some lemon juice and cilantro.


Click on the link to seeCheck out my YouTube video to see how to make this delicious dish: Click Here

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