Scooter's Vegan Tempeh Chili recipe
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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
Nutrition Info
- 426.5 caloriescarbohydrate: 71.5 gcholesterol: : -fat: 8.7 gfiber: 18.8 gprotein: 23.2 gsaturatedFat: 1.5 gservingSize: -sodium: 1004.9 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Scooter's Vegan Tempeh Chili
Directions
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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.
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.