Vegan Tempeh Chili

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  1 ½ cup, chopped or 224g

• Carrots

  Raw

  1 large or 72g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Paprika

  Spices

  3 tsp or 6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  2 tsp or 12g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Fresh

  2 tsp or 2g

• Chili powder

  Spices

  3 tsp or 8g

• Tomato puree

  Canned, without salt added

  4 cup or 1000g

• Water

  Plain, clean water

  3 cup or 710g

• Kidney beans

  Red, mature seeds, canned

  2 cup or 512g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Tempeh

  8 oz or 227g

Directions

1. Heat olive oil over medium heat in a large stock pot.
2. Add chopped onion and garlic to pot. Stir until onions become translucent and garlic fragrant.
3. Chop and add bell peppers, carrot, and tomatoes and continue to saute over medium heat for about 5 minutes.
4. Add spices and the remaining ingredients (crumbling tempeh by hand). Bring to a boil then simmer over low heat for 30 minutes. Enjoy!

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• Sesame Crusted Tempeh Sticks
• Vegan Tofu Chili
• Vegan Hominy Chili
• Vegan Simple Stuffed Peppers
• Creamy Vegan Chili Pasta
• One Pot Vegan Lentil Chili