After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
Ingredients
- olive oil: 1 Tbsp
- carrots: 5 piece (cut into bite-size pieces)
- sweet onion: 1 piece (chopped)
- garlic: 5 clove (chopped)
- chili powder: 1 Tbsp
- smoked paprika: 2 tsp
- garlic powder: 1 tsp
- ground cumin: 1 tsp
- tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled: 1 pack (8 ounce pack)
- red bell pepper: 1 piece (cut into bite-size pieces)
- yellow bell pepper: 1 piece (cut into bite-size pieces)
- orange bell pepper: 1 piece (cut into bite-size pieces)
- tomatoes: 1 can (28 ounce can, crushed)
- black beans: 1 can (15 ounce can, drained and rinsed)
- cannellini beans: 1 can (15 ounce can, drained and rinsed)
- red kidney beans: 1 can (15 ounce can, drained and rinsed)
- whole kernel corn: 1 can (15 ounce can, drained and rinsed)
- brown sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
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Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.
