Tempeh Chili with Guacamole

Tempeh Chili with Guacamole from Carrie on Vegan | www.carrieonvegan.com

Something cool happened yesterday. I submitted a recipe to one of my favorite blogs: Oh She Glows and it was featured in a post! Angela (the author) is doing a series of vegan recipes from other bloggers and mine was listed here (it’s #18). The mention of my blog resulted in an all-time record number of visits yesterday. So, welcome new readers!

If you’re deciding whether or not to read my blog on a continual basis, I’ll just say that my goal here is to inspire readers to make healthy, plant-based recipes that are low in added fats, sugar and salt. I’ll also add that I’m a student of nutrition currently pursuing my master’s degree in public health nutrition [Editor’s note: I completed my MPH in Nutrition degree as of December, 2013]. I try to make my posts (and my recipes) simple because we are all leading busy lives.

Today for lunch I deviated from my usual giant salad and re-heated a tempeh chili I made a few weeks ago. Apparently I never posted this recipe but it’s a good one! I served it with some of the world’s easiest guacamole (see recipe below):

Easy Guacamole from Carrie on Vegan | www.carrieonvegan.com

Tempeh Chili
Recipe type: Main Dish
Serves: 4-6
  • 1 onion
  • 1 red bell pepper
  • 1 cup button mushrooms
  • 3 cloves garlic
  • 2 tablespoons water
  • 8 ounces tempeh
  • 3 cups cooked or canned pinto beans
  • 2 cups low-sodium vegetable broth
  • 1 small bunch fresh parsley
  • 1 cup crushed tomatoes
  1. Chop onion and pepper. Slice mushrooms. Mince garlic.
  2. In a saucepan, bring water to a boil. Add onion (setting aside a few tablespoons for topping) and cook over medium heat for 3 to 4 minutes. Add pepper, mushrooms, and garlic. Cook for an additional 3 to 4 minutes or until vegetables are soft. Add another tablespoon water if mixture starts to become dry.
  3. Crumble tempeh and stir into vegetables.
  4. Rinse and drain beans and add to the pan along with broth and crushed tomatoes. Stir to blend. Bring mixture to a boil, reduce heat, and simmer for 8 minutes.
  5. Pull leaves off parsley and chop. Serve chili hot, sprinkled with parsley. Top with avocado and onion or guacamole, if desired.
  6. Alternatively, this chili can be made in the slow cooker. Simply combine all of the ingredients and cook on low for at least 6 hours. When cooking is complete, stir in the fresh herbs and top with guacamole, if desired.

Recipe type: Appetizer or Side
Serves: 6
  • 2 large ripe Haas avocados
  • 2 limes
  • ½ medium red onion
  • 1 Roma tomato
  • ½ small bunch fresh cilantro
  • 1 tablespoon white wine vinegar
  1. Halve, pit, and peel avocados. Place in a medium bowl.
  2. Squeeze juice from limes and add to avocado. Mash them together with a fork.
  3. Chop onion and tomato. Add to avocado mixture.
  4. Pull leaves from cilantro and chop. Add to avocado mixture along with the vinegar and stir to combine.

My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.

I’d love to have you follow me on my social media accounts, too @carrieonliving: FacebookInstagramPinterest, and Twitter


  1. says

    Yay, Carrie! So happy you were featured on OSG and that readers are discovering you (I already know you’re fabulous!) 😉

    Love the chili recipe– I need to remember to buy some tempeh!

    Oh, yes, I will see you in Portland! Woot!

  2. Carrie says

    Wow, that was so good! My boyfriend are newly vegan and thoroughly enjoyed this. Added some chili powder/cumin/cayenne and sprouts and pumpkin seeds….thank you!!


  1. […] tempeh in a bean soup or stew is not exactly creative or new. I made a Tempeh Chili here. But, I love making it because it’s so darned easy to throw together! Not to mention healthy, […]

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