Easy Tempeh Chili (vegan, gluten-free)
This super easy tempeh chili is cozy, comforting, full of flavor, and so delicious on a cold day. It's a one pot meal that is also nourishing!
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Ingredients
- 1-2 Tbsp extra virgin olive oil
- 1/2 large onion, diced
- 3 big cloves garlic, minced
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 (8oz) block of tempeh, diced
- 1 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- fresh cracked black pepper, to taste
- 2 (8 oz) cans tomato sauce
- 1 can red kidney beans, rinsed and drained
- 1 can great northern beans, rinsed and drained
- 2 1/2 cups vegetable broth
Instructions
- Heat a large pot with oil on medium high heat. Add the onions, garlic, celery, carrots, and bell pepper. Saute for 3-4 minutes. You can add a little bit of water or vegetable broth if veggies are sticking to the bottom of the pan to deglaze it. Add the tempeh and saute for another 3-4 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir for one minute. Add a little vegetable broth to deglaze the bottom of the pan if it’s burning.
- Add the tomato sauce and beans. Stir for another minute. Then add the vegetable broth. Stir and scrape the bottom of the pot to deglaze again. This just ensures nothing is burning on the bottom.
- Simmer for 30 minutes, stirring occasionally. It will thicken as it simmers. Taste and adjust seasonings if needed. Enjoy!
Servings: 4