#TastyThursday -Chef Z’s Smoky Vegan Tempeh Chili

Sometimes, you just need chili!



  • 2 Tbsp. extra virgin olive oil or Coconut oil
  • 1 Onion, diced
  • 4 Cloves garlic, minced
  • 1½ Tsp smoked paprika
  • 1½ Tsp cumin
  • ½ Tsp cayenne pepper
  • 2 Tbsp. chili powder
  • 1 Date chopped
  • 1 oz. organic tempeh – cut into cubes
  • 1 Cup vegetable broth
  • 1 Can spicy organic red pepper diced tomatoes
  • 1 Large organic tomatoes diced
  • 1 Can organic black beans
  • 1 Can light red kidney beans
  • 1 Can white chili beans
  • 1 Can diced green chilies
  • 2 Tbsp. tomato paste
  • 1 Can organic tomato sauce


Heat the olive oil or coconut oil in a large soup pot. Add the onion and sauté until tender. Add the garlic and sauté 1 minute. Add the smoked paprika, cumin, cayenne pepper and chili pepper to the onion/garlic mixture and mix well. Cook for 3 minutes in order to bring out the flavors of the spices. Add the remaining ingredients and mix well. Cover and simmer for 30 minutes.

You can add coconut milk – optional. Garnish with your favorite herbs.

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.