Tempeh & Three Bean Chili

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Tempeh &Three Bean Chili

Cook and Prep Time: 45- 60 minutes

Serves: 4-6

You Need:

• 1 Yellow Onion, diced
• 1 head Garlic, chopped
• 3-4 Carrots, chopped
• Olive Oil or Vegetable Stock, for sautéing
• 1 block Tempeh, broken into smaller pieces
• 1 15 oz. Black Beans, rinsed and drained
• 1 15 oz. can Kidney Beans, rinsed and drained
• 1 15 oz. can Pinto Beans, rinsed and drained
• 1 Bell Pepper, diced
• 1 large (28 oz.) can Diced Tomatoes
• 1 small (15 oz.) can Corn
• 2 cups Vegetable Broth or Water
• 1 tbsp. Dulse Flakes
• 1 tbsp. Cumin Powder
• 1 tbsp. Chili Powder
• 1 tbsp. Smoked Paprika
• 2 tsp. Oregano
• Salt, to taste
• Black Pepper, to taste
• ¼ cup Cilantro, chopped
• 1 Lime, cut into quarters

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Set a large pot to medium heat. Once hot, add 1 tbsp. olive oil (or vegetable stock). Add onion and carrots to the pot and cook for 4-5 minutes, until translucent.
3. Add bell pepper, and cook for 2-3 minutes. Then, add garlic, cooking for about 1 minute more, until fragrant.
4. Add tomatoes, tempeh, and spices. Cook for 2-3 minutes, until fragrant.
5. Add all ingredients, except cilantro and lime, to your pot. Stir to combine. Bring mixture to a boil. Once boil, cover, and reduce heat to a simmer. Cook for 20 minutes minimum, stirring occasionally. Season to taste.
6. Serve chili in bowls. Then, garnish with lime and cilantro and serve with chips. Enjoy!