A filling and dee-lish chili! Great for a cold night or a busy week. Leftovers can be heated up to make a quick meal. We recommend whipping up a batch of cornbread muffins to pair with this easy dish.
Tempeh is simply fermented soybeans. You can actually see the soybeans if you look closely. It’s less processed than tofu and can be found at most grocery stores with other meat alternatives. Less processed soybeans means that the nutrients aren’t stripped away. Some of the nutrients you’ll find in tempeh include fiber, iron, magnesium, potassium, protein and zinc.
If you’re all about efficiency, feel free to use frozen veggies. Frozen diced onions and bell peppers are affordable and cut down (pun intended) on your prep time. Simply swap in 1 cup of diced onions and 1 cup of diced peppers. Also, you can purchase minced garlic (usually in the produce section). Use 1/2 teaspoon of minced garlic per cloves.
- 1 cup water
- 1 onion diced
- 3 cloves garlic minced
- 1 8oz. package tempeh crumbled
- 1 bell pepper diced
- 1 celery stalk diced
- 1 14 oz can diced tomatoes
- 1 15 oz can kidney beans drained & rinsed
- 1 15 oz can pinto beans drained & rinsed
- 1/2 tsp salt
- 2 tsp ground cumin
- 1 T chili powder
- 1 tsp rosemary dried
- 1/2 tsp ground sage
- 1/2 tsp crush red pepper flakes
- Add 1 cup water to a large pot over medium heat. Add onion and garlic and cook for 3 minutes. Add tempeh and cook until brown, 5-8 minutes.
- Add bell pepper and celery and cook until tender, another 5 minutes.
- Add all remaining ingredients. Reduce heat to a simmer and cook until fragrant and warm, 25-30 minutes.
- If chili becomes too thick, add a small amount of water as needed.
- Serve topped with chopped green onions, avocados or crush red pepper flakes.