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
• Diced tomatoes - 1 can (14.5 ounces)
• Cumin - 1 teaspoon
• Chili powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Bell peppers - 2, diced
• Onion - 1 large, diced
• 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 it begins to brown, about 5 minutes.
3. Add the onion, bell peppers, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the chili powder and cumin, then add the diced tomatoes, kidney beans, black beans, and corn.
5. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
6. Let the chili cook for 30 minutes, stirring occasionally.
7. Season the chili with salt and pepper to taste before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 9g
• Carbs: 45g
• Protein: 24g
• Sodium: 800mg
• Sugar: 8g