Tex Mex Tempeh and Bean Chili

We were going for a deeply spiced, hearty chili, and we think we nailed it with this Tex Mex Tempeh and Bean Chili! Leftovers the next day – lunch couldn’t come soon enough! We ate this with saltine crackers and cornbread. We’ve also perfected our cornbread recipe, which we make in a cast iron skillet! WINNER!

Tex-Mex Tempeh and Bean Chili

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

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.
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.
Serve with your favorite toppings.