Tempeh Chili
This tempeh chili is easy to make and so filling!
Servings: 4 large servings
Ingredients
- 1 package of tempeh about 8 ounces
- 2 tablespoons of olive oil
- 1 medium onion chopped
- 1 medium green pepper chopped into small pieces
- 4 cloves of garlic pressed (or finely minced)
- ½ teaspoon of fine sea salt more to taste
- ½ teaspoon of black pepper
- ½ teaspoon of chili powder
- ½ teaspoon of oregano
- ⅛ teaspoon of cayenne pepper
- 3 cups of vegetable broth
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of diced tomatoes
- 1 15 ounce can of kidney beans drained and rinsed
- 1 15 ounce can of black beans drained and rinsed
- 1 tablespoon baking cocoa
Instructions
- Using your hands, crumble the tempeh into small pieces. I like to make the pieces about the width of a dime.* Set aside.
- In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
- Add in the garlic and crumbled tempeh and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic. Mix in the salt, pepper, chili powder, oregano, and cayenne. Stir until combined and cook for an additional minute.
- Mix in the broth, tomato sauce, diced tomatoes, beans, and cocoa powder. Increase heat, and bring to a boil.
- Reduce the heat to a simmer and cook for at least 25 minutes, stirring every few minutes.
- Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc. ENJOY!
Notes
*think about how big chunks of beef would be in chili and aim for that size
