Vegetarian Tempeh Chili

Ingredients - Serves 6

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

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the crumbled tempeh and cook until it is browned, about 5 minutes.
4. Add the bell peppers, diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Stir to combine.
5. Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
6. Taste the chili and adjust the seasonings if necessary. Serve hot.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 10g
• Carbs: 45g
• Protein: 20g
• Sodium: 800mg
• Sugar: 10g