Spicy Tempeh Chili

Ingredients - Serves 6

• Salt and pepper - To taste
• Corn - 1 cup, frozen or fresh
• Black beans - 1 can (15 ounces), drained and rinsed
• Kidney beans - 1 can (15 ounces), drained and rinsed
• Canned diced tomatoes - 1 can (14.5 ounces)
• Cumin - 1 teaspoon
• Chili powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Bell peppers - 2, chopped
• Onion - 1 large, chopped
• Tempeh - 8 ounces, crumbled
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the crumbled tempeh and cook until browned, about 5 minutes.
3. Add the onion, bell peppers, and garlic and cook until the vegetables are soft, about 5 minutes.
4. Add the chili powder and cumin and stir to coat the tempeh and vegetables.
5. Add the diced tomatoes, kidney beans, black beans, and corn. Stir to combine.
6. Bring the chili to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Serve the chili hot, with your favorite toppings like sour cream, shredded cheese, and chopped green onions.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 350
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 800mg
• Sugar: 10g