Tempeh and Pinto Bean Chili

Talk about protein-packed! Between the tempeh and pinto beans, this recipe is stacked. The variations are endless – try adding frozen corn, chopped spinach, or roasted red peppers to amp up the veggies power. We like to serve it as a “Chili Bar”. Set out the optional toppings and let everyone finish it to taste.

Tempeh and Pinto Bean Chili

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 4 servings


  • 1 tbs. oil of choice
  • 1 small onion, chopped
  • 2 garlic cloves
  • 8 oz. tempeh
  • ¼ cup fresh cilantro
  • 2 tbs. Oh! Veggies Fiesta Blend
  • ¼ tsp. cinnamon
  • 1 15 oz. can pinto beans
  • 1 15 oz. can chopped tomatoes
  • ½ - 1 tsp. sea salt
  • Optional toppings: cubed avocado, shredded cheese, salsa, hot sauce


  1. Chop onion.
  2. Mince garlic.
  3. Crumble tempeh in food processor or by hand.
  4. Mince cilantro stems and chop leaves.


Heat oil in pot over medium heat. Add onion and sauté for 5 minutes, until translucent. Add garlic, crumbled tempeh, minced cilantro stems, Fiesta Blend and cinnamon and cook for an additional 5 minutes, stirring often. Stir in undrained pinto beans and tomatoes, cover, and heat through. Taste and add salt if needed. Serve topped with chopped cilantro leaves as well as additional toppings as desired.

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