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overhead photo of three white bowl with vegan chili topped with yogurt and limes on black plate

30+ Healthy Meal Prep Ideas For Lunch & Dinner, Including Vegan Chili

This hearty no-bean vegan chili recipe is packed with vegetables, spices, and tempeh. It's gluten-free and high in protein and fibre. Healthy, easy to make, and SO comforting. Plus, more healthy meal prep ideas for lunch and dinner!
Cuisine Mexican
Keyword comforting, easy, healthy, hearty
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest 5 minutes
Total Time 1 hour 30 minutes
Servings 6


  • 2 packs tempeh (approx. 400g or 14 oz)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced (optional)
  • 2 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 1.5 cups carrots, chopped (about 3 large)
  • 1.5 cups celery, chopped (about 3 large)
  • 2 med-large bell peppers, chopped
  • 2 cups cremini mushrooms, quartered
  • 1 can corn (approx. 398 ml or 14 fl oz)
  • 1 large can crushed or diced tomatoes (approx. 796 ml or 26.9 fl oz)
  • 1 + 1/4 cup vegetable broth
  • 2 Tbsp tomato paste
  • 1/3 cup nutritional yeast
  • Salt + pepper, to taste
  • For serving (optional): avocado, limes, yogurt, sour cream, bread, grains, tortilla chips, shredded cheese, etc.


  • Start this recipe by prepping all your ingredients - crumble the tempeh into small pieces with your hands, chop all the vegetables, and get all your spices ready to go.
  • Heat up a LARGE pot on the stove and add the olive oil, garlic, onion, chili powder, cumin, smoked paprika, and oregano. Stir for 1-2 minutes before adding crumbled tempeh to the pot. Stir and cook for 5 mins.
  • Next, add in all the chopped veggies, along with the canned tomatoes, corn, vegetable broth, and tomato paste. Stir everything together well, adding salt + pepper to taste.
  • Bring the liquids to a boil before lowering the heat to a simmer. Allow the chili to simmer (uncovered) for 60 minutes, stirring occasionally.
  • When 60 minutes are up, turn off the heat, stir in nutritional yeast, and allow the chili to rest for 5-10 mins before serving. Add toppings as desired!


*This recipe is large in volume and makes about 6 servings. I used a pot that holds 12 cups or 3 L. If you don't have a big enough pot, I would recommend cutting the recipe in half!
*Be sure to salt this recipe to taste - you may need to be more generous than you think, especially if you're using low sodium versions of veggie broth and canned tomatoes.
*Cooked chili will stay fresh for 3-4 days in the fridge, or up to 6 months in the freezer. Store within 2 hours of cooking in an airtight container.
  • Feel free to swap veggies as desired. Don't feel like one of those listed here? That's ok! Just increase the servings of the other vegetables.
  • Don't want to use tempeh? You could try this with crumbled tofu, a vegan meat crumble, or ground meat if you aren't vegan/vegetarian.
  • I didn't include onion + beans because I can't digest them. If you tolerate these ingredients - feel free to add them in!
*As desired, you can serve this chili with:
  • a starch, like quinoa, farro, rice, toasted bread, cornbread, or tortilla chips
  • shredded cheddar cheese or vegan alternative
  • a scoop of greek yogurt or vegan alternative
  • toppings, like avocado chunks, limes (to squeeze in), cilantro or parsley