Scooter's Vegan Tempeh Chili
After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon olive oil
- 5carrots, cut into bite-size pieces
- 1sweet onion, chopped
- 5cloves garlic, chopped
- 1tablespoon chili powder
- 2teaspoons smoked paprika
- 1teaspoon garlic powder
- 1teaspoon ground cumin
- 1(8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled
- 1red bell pepper, cut into bite-size pieces
- 1yellow bell pepper, cut into bite-size pieces
- 1orange bell pepper, cut into bite-size pieces
- 1(28 ounce) can crushed tomatoes
- 1(15 ounce) can black beans, drained and rinsed
- 1(15 ounce) can cannellini beans, drained and rinsed
- 1(15 ounce) can red kidney beans, drained and rinsed
- 1(15 ounce) can whole kernel corn, drained and rinsed
- 1tablespoon brown sugar
Instructions
Step 1
Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.Step 2
Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.