3-Bean Tempeh Chili
This chili is delicious, filling, and quick and easy to make. It’s one of those dishes that makes a big batch and tastes even better
the next day, so it’s perfect for cooking over the weekend and eating throughout the week. You could also transfer it to smaller containers and store it in the freezer until you’re ready to
defrost and reheat. It never gets old because you can load it up with your favorite toppings.
Serves 4
Ingredients
- 2 cloves garlic, minced
- 1/2 onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 1/2 green bell pepper, seeded and diced
- 1 (8-ounce) package tempeh, crumbled
- 1 tablespoon ground cumin
- 1/2 tablespoon chili powder (use less if you prefer less heat)
- 1 1/2 cups cooked black beans (or 1 15.5-ounce can, drained and rinsed)
- 1 1/2 cups cooked pinto beans (or 1 15.5-ounce can, drained and rinsed)
- 1 1/2 cups cooked red kidney beans (or 1 15.5-ounce can, drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes (preferably fire roasted)
- 1 (4.5-ounce) can roasted green chilies
- 1 cup frozen or fresh corn
- Sliced avocado, for serving (optional)
- Sliced tomato, for serving (optional)
- Shredded romaine lettuce, for serving (optional)
- Sliced black olives, for serving (optional)
- Crushed red pepper flakes, to taste (optional)
- Whole wheat bread or crackers, for serving (optional)
Instructions
- 1. In a large pot over medium heat, add 2 tablespoons of water and sauté the garlic, onion, celery, carrots, and pepper for 5 minutes, or until the vegetables begin to soften.
- 2. Add the crumbled tempeh, cumin, and chili powder, and continue to cook for a few more minutes as the flavors come together. Add water as needed to prevent burning.
- 3. Add the beans, tomatoes, chilies, and corn, plus 1 cup of water. Reduce the heat to low, and simmer until heated through and thickened slightly, about 20 minutes.
- 4. Serve with your toppings of choice and/or a side of bread or crackers.