Tex-Mex Tempeh and Bean Chili
Course: Main Course
Ingredients
  • 8 oz package of tempeh cut into 1/2 inch cubes
  • 2 15 oz cans kidney beans
  • 1 28 oz can whole tomatoes chopped coarse, juice reserved
  • 1 28 oz can tomato sauce
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green pepper diced
  • 3 cloves garlic minced
  • 4 tablespoon chili powder
  • 2 tablespoo ground cumin
  • 3 teaspoon smoked paprika
  • 2 teaspoon coriander
  • 1/2 teaspoon cayenne
  • Salt
Instructions
  1. Sauté onions, peppers, and spices on medium heat in a large Dutch oven or pot until softened, 7-8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Add tomatoes and 2 tsp salt, and bring to a simmer. Cover and simmer on low for 30 minutes. Add tempeh and beans, cover, and continue to cook for another 30 minutes.
  3. Serve with your favorite toppings.