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Tempeh and Two Bean Chili
Yields: 8 Servings
-2 tablespoons olive oil
-1 onion, diced
-2 carrots, diced
-8 cloves garlic, minced
-1 1/2 teaspoons cumin
-1 tablespoon chile powder
-1 tablespoon oregano
-1 teaspoon smoked paprika
-1/2 teaspoon black pepper
-1/2 pound tempeh, crumbled
-1/2 cup tomato paste (a 6 oz can)
-2 cups cooked pinto beans
-2 cups cooked kidney beans
-1 cup corn kernels
-2 teaspoons sea salt
-4 cups vegetable stock or liquid from cooking beans
-1/2 cup parsley minced
Warm the oil in a heavy-bottomed soup pot over medium heat. Add onion and sauté till translucent.
Add carrot, garlic, cumin, chile powder, oregano, paprika, and black pepper. Sauté for 5 minutes.
Add tempeh and cook for 5 minutes.
Add tomato paste and mix thoroughly.
Add beans, corn, salt and stock. Bring to a boil then lower to simmer. Simmer till heated throughout.
Mix in parsley just before serving.
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