Tempeh Butternut Squash and Tempeh

Chipotle Chili with Tempeh and Butternut Squash Chili


  • 1 package organic Tempeh crumbled
  • 1 Tbsp olive oil
  • 1 Tbsp chili powder
  • 2 Tbsp chipotle chili powder
  • 1 Tbsp ancho chili powder
  • 2 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 cup red bell pepper diced
  • 1 cup red onion diced
  • 1 cup butternut squash diced
  • 1 can kidney beans drained
  • 1 can pinto beans drained
  • 1 cup hominy
  • 1 28 oz can diced tomatoes with juice
  • Couple of shakes liquid smoke
  • Diced scallions chopped cilantro and shredded cheddar cheese, for topping (optional)


  1. Heat oil in large dutch oven. Add onions, peppers and tempeh along with 1 Tbsp each of the chili powders, cumin, paprika and salt. Saute until vegetables are soft and tempeh is browned.
  2. Once browned, add the butternut squash, beans,hominy, and canned tomatoes along with 1 Tbsp more of chipotle chili and the turmeric. Taste and season, as needed. Add the smoke, if using. Simmer on stove until butternut squash are tender. Serve topped with cheese, cilantro and scallions or whatever you love!