This easy vegan Slow Cooker Tempeh Chili is the ultimate comfort food. It is a healthy and hearty meal the whole family will love.
This Slow Cooker Tempeh Chili is super easy to make. The only thing you have to do is chop ingredients and throw everything in a Crockpot.
It is gluten-free if you use soy tempeh with brown rice. Make sure to read labels because some contain grains.
For this Tempeh Chili, I used all of my favorites: red and green pepper, tempeh, jalapeño, and black beans. I did not make this chili spicy so that it can be customized per person with hot sauce when eating it.
Serve it with some Lemon Kombucha.
- Onion: I used a yellow onion. You could also use a red onion or white onion. Adds a pungent flavor.
- Bell peppers: Red bell pepper and green bell pepper add a sweet taste.
- Jalapeño: Adds a spicy flavor. If you don't like a lot of spice, remove the seeds and ribs. If you like your chili really spicy, you could use a serrano pepper or habanero pepper instead.
- Garlic: Adds a pungent taste.
- Tempeh: For a meaty texture. You could also use tofu, more beans or vegan crumbles.
- Beans: I used black beans, but you could also use pinto beans or kidney beans.
- Diced tomato: Adds a sweet tomato taste.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium. You could use regular vegetable broth.
- Chia seeds: Get gelatinous when liquid is added. It is used as a thickener. You don't have to put it in.
- Herbs and spices: I used chili powder, cumin, and oregano to add a warm spice flavor.
- Dark chocolate: Adds a rich taste and helps deepen the flavors.
- Salt and pepper: Enhances flavors and adds flavor.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Other beans: pinto beans, kidney beans, white beans
- Vegan crumbles
- Soy curls
- Sweet potato
- Fire roasted tomatoes
- Cacao powder (or cocoa powder)
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Step 1: Chop bell peppers, onion, jalapeño, and dark chocolate. Mince the garlic and crumble the tempeh.
Step 2: Place the prepared ingredients along with the remaining ingredients in a slow cooker and give it a good stir.
It looks like there isn't enough liquid, but the diced tomatoes cook down and add more liquid to the chili.
Set the temperature on high and timer for 4-5 hours. Check at 4 hours to see that it's done. Cook another hour if needed. Mine took 4 hours.
Serve in bowls with your favorite toppings.
❄️ Can I Freeze It?
Yes! Wait for the chili to get to room temperature, then place leftovers in freezer-safe containers or baggies. It will last several months in the freezer.
When reheating from the freezer, thaw overnight in the fridge. Heat on the stovetop in a saucepan until hot or in the microwave in a microwave-safe bowl.
- Fresh cilantro
- Sliced avocado
- Vegan sour cream
- Hot sauce
- Vegan yogurt
- Grated vegan cheddar
- Tortilla chips
This slow cooker vegan chili made with tempeh is an easy set-it-and-forget-it meal.
If you tried this Slow Cooker Tempeh Chili Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on January 14, 2016. I added new photos, text, and a video when I republished it.
Slow Cooker Tempeh Chili
- Slow cooker
- 1 medium onion (2 cups chopped)
- 1 red pepper (1 ½ cups chopped)
- 1 green pepper (1 ½ cups chopped)
- 1 jalapeño (¼ cup chopped)
- 3 cloves garlic minced
- 8 oz. tempeh crumbled
- 15 oz. can black beans
- 2 (15 oz.) cans diced tomato with garlic
- 1 cup low sodium vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 tablespoon chopped dark chocolate I used 72%
- 1 teaspoon oregano
- 1 tablespoon chia seeds (optional)
- Salt and pepper
- Place all ingredients in a 4 quart slow cooker. Cook on high for 4-5 hours, or on low for 8-9 hours. (Mine took 4 hours on high.)
- Top with your favorite toppings and serve.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.