Slow Cooker Tempeh Chili

This Slow Cooker Tempeh Chili has changed my cold weather cooking game completely! I love how these plant-based ingredients create such a hearty meal with minimal effort. You could start it in the morning and then come home to its amazing aroma filling your kitchen. It has some surprising ingredients like dark chocolate, but we think that’s what makes it special.

Why You’ll Love This Slow Cooker Tempeh Chili

I make this chili whenever I need something warm and comforting that doesn’t require much hands-on time. The slow cooker does all the work while you go about your day! This recipe is packed with protein from the tempeh and beans, making it super satisfying. Plus, it’s vegan-friendly but hearty enough that even meat-eaters will ask for seconds. The flavors deepen as it cooks, creating a rich, complex chili that tastes like it took way more effort than it actually did.

What Is Tempeh and Why Use It in Chili?

Tempeh is a fermented soy product that has a firm texture and slightly nutty flavor. I like using it in chili because it crumbles beautifully and absorbs all the delicious spices. Unlike tofu, tempeh has a more substantial bite that works amazingly in hearty dishes. It adds protein and a meaty texture without the meat! The fermentation process also makes tempeh easier to digest than other soy products and gives it a unique flavor that works really well with bold chili spices.

Ingredients for Vegan Slow Cooker Tempeh Chili

• 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 to taste

Toppings

• Vegan sour cream
• Sliced avocado
• Shredded vegan cheese
• Cilantro

How to Make Tempeh Chili in the Slow Cooker

Making this chili couldn’t be easier! Here’s how I do it:

1. Chop all your vegetables – onion, red and green peppers, jalapeño, and garlic.
2. Crumble the tempeh with your fingers into bite-sized pieces.
3. Drain and rinse the can of black beans.
4. Place all ingredients in a 4-quart slow cooker: vegetables, crumbled tempeh, black beans, diced tomatoes, vegetable broth, and all the spices (chili powder, cumin, oregano).
5. Add the chopped dark chocolate and chia seeds (if using).
6. Season with salt and pepper.
7. Stir everything together to combine.
8. Cover and cook on high for 4-5 hours, or on low for 8-9 hours. (Mine usually takes 4 hours on high.)
9. Give it a good stir before serving.
10. Top with your favorite toppings and enjoy!

Tips for the Best Slow Cooker Tempeh Chili

I’ve made this chili many times and learned a few tricks along the way:

• Don’t skip the chocolate! It adds depth and richness without making the chili taste sweet.
• If you prefer a thicker chili, leave the lid off for the last 30 minutes of cooking.
• For extra flavor, you can sauté the onions, peppers, and tempeh before adding them to the slow cooker.
• The spice level is medium with one jalapeño. Add more or less depending on how spicy you like your chili.
• Chia seeds add extra protein and help thicken the chili slightly, but the recipe works fine without them.
• This chili actually tastes better the next day after the flavors have had time to meld.

Serving Suggestions for Tempeh Chili

I love serving this chili in big bowls topped with sliced avocado, a dollop of vegan sour cream, a sprinkle of vegan cheese, and fresh cilantro. It pairs wonderfully with cornbread or warm tortillas on the side. For a party, I set up a toppings bar and let everyone customize their own bowl. This chili also tastes amazing over a baked potato or with some cooked quinoa or rice mixed in for an extra hearty meal.

Variations and Add-Ins

This recipe is super versatile! Here are some ways I like to change it up:

• Add a cup of frozen corn during the last hour of cooking
• Swap black beans for kidney beans or pinto beans (or use a mix!)
• Throw in a diced sweet potato for natural sweetness
• Add a tablespoon of smoked paprika for a smoky flavor
• Include a can of beer in place of some of the broth
• Mix in some cooked quinoa at the end for extra protein
• For meat-eaters, you could do half tempeh, half ground turkey

How to Store and Reheat Leftovers

This chili makes great leftovers! I store mine in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two. To reheat, I just pop it in the microwave for a couple of minutes or warm it gently on the stovetop. This chili also freezes beautifully – I portion it into freezer-safe containers and freeze for up to 3 months. I let it thaw overnight in the fridge before reheating for the best results.

Frequently Asked Questions

Can I make this chili without a slow cooker?
Yes! You can simmer it on the stovetop in a large pot over low heat for about 1-1.5 hours, stirring occasionally.

Do I need to steam the tempeh first?
No, that’s the beauty of this recipe. The long cooking time softens the tempeh perfectly.

What if I can’t find tempeh?
You can substitute with an extra can of beans, or use crumbled firm tofu (though the texture will be different).

Is this chili gluten-free?
Most tempeh contains a small amount of grains, so check the package if you need it to be strictly gluten-free. All other ingredients are naturally gluten-free.

Can I add more vegetables?
Absolutely! Zucchini, carrots, or mushrooms would be great additions.

What’s the purpose of the chocolate?
The chocolate adds depth and richness to the flavor without making it sweet – it’s a traditional ingredient in many chili recipes!

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