Description
Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.
Ingredients
- 2 tsp avocado oil (or 1/4 cup veggie broth if oil-free)
- 1 8 oz package tempeh, steamed and crumbled
- 1 green bell pepper, chopped
- 2 sweet bell pepper, chopped, any color
- 1/4 tsp garlic powder
- 1/8 tsp Himalayan sea salt
- 1 15 oz kidney beans or black beans or a mix, drained and rinsed
- 1 15 oz can no-salt-added diced tomatoes
- 1 cup veggie broth
- 2 TBSP chili powder
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/8 tsp crushed red chili flakes
For serving
- fresh cilantro
- diced red onion
- diced green onion
- sliced avocado
- your favorite crushed crackers
Instructions
- If you haven’t already done so, steam your tempeh. Add the block to a saucepan and cover with water. Bring to a boil and allow tempeh to cook for about 10 minutes. Drain, rinse, and when it’s cool enough, crumble with your hands and set aside.
- Next, heat the avocado oil (or veggie broth) in a large pot or saucepan over medium high heat.
- Add the steamed and crumbled tempeh, bell peppers, garlic powder, and Himalayan sea salt and cook, stirring often, until the peppers are softened, about 5 minutes. (If using vegetable broth, add more as needed to wet the pan.)
- Add the beans, tomatoes, veggie broth, chili powder, bay leaf, cumin, and chili flakes. Bring the mixture to a low boil, then allow it to simmer, covered, until flavors meld, about 20-25 minutes.
- Remove bay leaf before serving.
- Serve in bowls with optional toppings. I love fresh cilantro, diced red onion, diced green onion, sliced avocado, and crushed crackers.
- Store leftovers in the fridge for 3-5 days and reheat before serving.
Notes
Recipe adapted from Whole Foods
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free