Easy Tempeh Chili (30 Minutes)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 Tbsp olive oil (30 mL)

1 8-oz package tempeh (roughly grated, 226 g)

1 medium white onion (diced)

1 red bell pepper (diced)

1 stalk celery (diced)

2 cloves garlic (minced)

¾ cup tomato sauce (177 mL)

1 15-oz can kidney beans (drained, 425 g)

1 15-oz can black beans (drained, 425 g)

1 cup water (240 mL)

1 tsp each cumin and salt

¼ tsp each chili powder and crushed red pepper flakes

To serve: chopped green onions, plain Greek yogurt

Directions

Brown Tempeh: Heat 2 Tbsp olive oil over medium/high heat in a large pot. Add 1 8-oz package tempeh (grated) and cook until lightly browned, about 5 minutes. It's okay if some of it sticks to the bottom of the pan. It will come off when you add the liquids.

Flavor Makers: Add 1 medium white onion (diced), 1 red bell pepper (diced), 1 stalk celery (diced), and 2 cloves garlic (minced) continuing to cook until veggies are a bit soft, about 5 minutes.

Simmer: Add the remaining ingredients (¾ cup tomato sauce, 1 15-oz can kidney beans, 1 15-oz can black beans, 1 cup water, 1 tsp each cumin and salt, and ¼ tsp each chili powder and crushed red pepper flakes). Reduce heat to medium, and simmer until warm and the flavors have blended, about 15 minutes.

Serve warm, topped with green onions, sour cream, and crushed tortilla chips.

Nutrition

• Calories: 522 kcal
• Total Fat: 22 g
• Sodium: 1900 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 17 g
• Protein: 30 g