Tempeh Chili


  • 2 tbsp oil
  • ½ red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ tsp sea salt
  • 1 package tempeh (8 oz), crumbled
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 1 tsp lemon pepper
  • 1 tsp dried oregano
  • 1 can diced tomatoes (14 1/2 oz)
  • 1 can kidney beans, rinsed (15 oz)
  • 1 tbsp coconut sugar or date syrup
  • ¼ tsp cayenne *Optional
  • 1 cup vegetable broth (vegan chicken-style preferred)
  • 1/3 cup Follow Your Heart Dairy-Free Sour Cream
  • ½ cup Follow Your Heart Dairy-Free Cheddar Shreds
  • 1 tbsp green onion, finely chopped
  • 1 radish, sliced into rounds *Optional
  • 1 tbsp fresh herbs (chives, oregano or dill) for topping *Optional


  1. Add oil to pot, cook onion and garlic for about five minutes to soften. Add crumbled tempeh, Worcestershire, vinegar, salt, lemon pepper, and oregano and cook for an additional 5 to 7 minutes to brown slightly.
  2. Add tomatoes, beans, coconut sugar, cayenne if using, and broth and cook for about 10-15 minutes. Top with sour cream, cheese, onion, radish if using, and herbs if using.

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