Tempeh is a great meat-replacement option made from fermented soybeans. This recipe also contains other plant-based protein from cannellini beans and kidney beans, making it a plant-based bowl of delicious protein as well as healthy fats (thanks tempeh!). Are you a practitioner? Check out our all-in-one system to grow your business.
One 8-ounce package tempehgrated on the largest setting of a box grater, or crumbled finely
1large yellow bell pepperdiced
2large stalk celerydiced
1roasted jalapenoseeded, diced
2clovesgarlic
1cuporganic pureed tomato sauce
One can cannelini beansdrained (or 1 1/2 cups cooked)
One can kidney beansdrained (or 1 1/2 cups cooked)
2tspchili powder
1large diced tomato
1small can organic tomato paste
pinchof cinnamon
2tspliquid amino acids
1tspmolasses
1tspapple cider vinegar
1small bunch fresh oregano
black pepperto taste
sea saltto taste
1/2tspcrushed red pepper flakes
1/2cupgreen onions or scallionschopped (garnish)
1/2roma tomatodiced (garnish)
Instructions
Directions
Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, and garlic cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes.
Add all of the remaining ingredients, along with 1 a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions and tomatoes.