I almost can’t think of anything that gets me more excited than a bunch of friends coming over last minute to eat. My go-to for large groups is usually shrimp paella with almond green beans, BUT it’s not quick. (The hilarious part is that I actually always have all the ingredients on hand for paella. I’m ready for ya!)

Apparently the Super Bowl is this weekend. The only way I know that is because food bloggers have been posting all week about what they’re going to make at their Super Bowl gathering. Traditionally, it seems like Super Bowl parties feature creamy dips, lots of chips, and big pots of chili. I love the flavors in a traditional chili, but I don’t eat a ton of pork, and any chili I’ve ever eaten at Super Bowl gatherings felt heavy.

Keep reading for a healthier, lighter twist on your traditional Super Bowl Sunday chili. This recipe is gf / df just like, umm, every single other recipe on every website I’ve ever written on. ; ) You can make it in the slow cooker if your friends give you enough of a heads up so that you have the time to plan ahead. If they’re already en route in their Lyft when they text you to tell you they’re coming over, below are my easy stove top instructions for Three Bean Tempeh Chili Verde. Can you open cans and jars? Yes? The chili will be steamy and spicy just as their ride pulls up to the curb. You need:

2 tbsp olive oil

1 cup golden onion

2 cups green bell pepper, diced small

2 cloves garlic

8 oz tempeh*, crumble in food processor, or by hand with wooden spoon on pot

15 oz can Northern white beans, drained and rinsed

15 oz can black eyed peas, drained and rinsed

15 oz can garbanzo beans, drained and rinsed

2 cups crushed tomatillos, canned, or roast and crush by hand

1 inch jalapeño or serrano (I use whichever I have on hand), diced -adjust spice to your liking

1 tbsp Bragg’s aminos*

½ cup cilantro, chopped, plus extra for serving

½ tsp cumin

½ tsp maple syrup, optional

sea salt to taste


Sautee onion and bell pepper over medium heat in olive oil on stove top. Take your time stirring in the rest of the ingredients in the order shown. If you have time, bring to a boil and simmer. Otherwise, there’s no animal product in here, so no worries about bringing to a high temp. Just get it warm enough to taste good!

Serve over brown rice. Garnish with extra cilantro and lime.

*If you’re avoiding soy, this chili is hearty enough without the tempeh, given the trio of beans. I just really enjoy tempeh. You can also sub the Bragg’s aminos with coconut aminos for a similar umami flavor; however, I find coconut aminos sweeter than Bragg’s, just FYI.

Let me know if you end up making this. Please take a pic and share with me! How do you feel about a green chili? Does that work for you, or do you prefer the more traditional red sauce? Enjoy!