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.

Ingredients

• 1 tablespoon olive oil
• 5 carrots, cut into bite-size pieces
• 1 sweet onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 (8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled
• 1 red bell pepper, cut into bite-size pieces
• 1 yellow bell pepper, cut into bite-size pieces
• 1 orange 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
• 1 tablespoon brown sugar

Steps

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.
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.