Black Bean and Squash Chili With Tempeh

Nothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of veggies to round out the beans.


Makes four servings


  • 1 tbs. extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 2 stalks celery, diced
  • 1/2 cup diced red bell pepper
  • 1 cup diced butternut squash
  • 1 cup crumbled tempeh
  • 1 tbs. smoked Spanish paprika
  • 1 tsp. whole cumin seeds
  • 1 tsp. ground coriander
  • 2 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • Pepper jack cheese and cilantro, optional

Heat the olive oil in a large saucepan and sauté the onion, celery, bell pepper, squash and tempeh crumbles together until the vegetables start to get tender. Add the spices and sauté for another two to three minutes. Add the broth and beans and simmer for about 10 minutes, stirring occasionally. Top with grated pepper jack cheese and chopped fresh cilantro, if desired.

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