Love buffalo sauce? If so, you will adore this buffalo-flavored chili! Chunks of tempeh, green bell pepper, onion, and carrot are submerged in a hearty tomato-buffalo stew. Serve this zesty dish with some tortilla chips for scooping!

Buffalo Tempeh Chili [Vegan]

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  • 1 8-ounce package gluten-free tempeh
  • 1 green bell pepper
  • 1/2 of 1 yellow onion
  • 1 cup diced baby carrots
  • 1 15-ounce can petite diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 1/2 cups vegan buffalo sauce
  • 1 15-ounce can red kidney beans
  • Olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon paprika
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste


  1. Cut your tempeh into small cubes.
  2. In a medium skillet, heat a few tablespoons olive oil and add the tempeh. Fry until golden brown on all sides, adding salt and pepper to taste. Set aside.
  3. In a large pot, heat olive oil and add your peppers, onions, and carrots. Sauté until the onions are translucent and the vegetables begin to soften.
  4. Add the tempeh and drained kidney beans. Sauté together for 5 minutes
  5. Add the tomato sauce, diced tomatoes (do not drain), buffalo sauce, and seasonings.
  6. Bring to a boil, reduce heat, and simmer for 10 minutes to allow the flavors to blend. Serve.


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