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Two-Bean Tempeh Red Wine Chili

What you need: 

1 14-oz can diced roma tomatoes
1 14-oz can kidney beans
1 14-oz can black beans
1 4-oz can diced green chilies
1 8-oz package tempeh (could use more if wanted, but add proportionate sauce)
1 jar traditional style vegan spaghetti sauce
1/4 teaspoon dried cilantro
2 tablespoons crushed red pepper flakes (more or less, to taste)
1/4 to 1/2 teaspoon Adobo seasoning
1/4 cup vegan red wine (I used cabernet sauvignon)
bit of olive oil

What you do: 

First, cube the tempeh and fry it in a little oil. Add the tomatoes, chilies, and spices once tempeh is a bit cooked (slightly crispy is good). Sautee until tomatoes are "reduced" (i.e. start to get thick from water cooking away).
Meanwhile, rinse and drain the beans, toss 'em in a large pot with a bit of oil, and stir in the sauce. Put a little water in the spaghetti jar, put the lid back on and shake it up to get all the sauce out, and dump it (water and all) in the pot. Heat on low, stirring occasionally.
When the first part, the tempeh mix, is done, add that in. Stir it up, then add the wine and stir some more. Cook over low heat for an hour, stirring often enough to prevent it from burning.
NOTE: This is very quick to assemble, just takes a long time to cook. It's good for cold weather when you're feeding your family or having company over- also a good recipe for reluctant vegans, if a bit "unusual" tasting compared to standard chili.
It fills up the house with delicious smells, and goes well with plain biscuits with a little margarine on 'em. If anyone tries this with substitutions or has a really good food to go with it, please do let me know. I love this recipe and am constantly tweaking it :)

Preparation Time: 
1 hour 15 minutes
Cooking Time: 
Recipe Category: 


:-[ I followed the recipe exactly as described - but for me this was way too much spice! It was inedible & I had to throw it away. If I make it again, I will definitely omit that amount of spice! Be warned!!! Thanks for sharing the recipe!


I had tempeh and cilantro in the fridge, so this chili was perfect!  I liked it a lot, as did my parents.  I don't like much spice, so I omitted the chilies, but added a little chili powder.  I also sauteed an onion and green pepper with the tempeh.  I added some chopped seitan sausage that I needed to use up.  I think next time I will crumble the tempeh instead of cubing, just for texture. Thumbs up!


My family loved this recipe!  I didn't have adobe seasoning so I used some chili powder and used jalapenos instead of the chili's.  I also added some juice from the can of jalapenos.  The flavor was amazing!!  My picky teenager said it was the best chili he has ever eaten!  Thanks so much for sharing this one.

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