Scooter’s Vegan Tempeh Chili Recipe

  • on October 1, 2017
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1. 1 tablespoon olive oil
2. 5 carrots, cut into bite-size pieces
3. 1 sweet onion, chopped
4. 5 cloves garlic, chopped
5. 1 tablespoon chili powder
6. 2 teaspoons smoked paprika
7. 1 teaspoon garlic powder
8. 1 teaspoon ground cumin
9. 1 (8 ounce) package tempeh (such as Trader Joe’s® Organic 3 Grain Tempeh), crumbled
10. 1 red bell pepper, cut into bite-size pieces
11. 1 yellow bell pepper, cut into bite-size pieces
12. 1 orange bell pepper, cut into bite-size pieces
13. 1 (28 ounce) can crushed tomatoes
14. 1 (15 ounce) can black beans, drained and rinsed
15. 1 (15 ounce) can cannellini beans, drained and rinsed
16. 1 (15 ounce) can red kidney beans, drained and rinsed
17. 1 (15 ounce) can whole kernel corn, drained and rinsed
18. 1 tablespoon brown sugar
Prep:30 Minutes, Cook:44 Minutes, Ready In:1 Hours 14 Minutes
Directions :
1. heat olive oil in a massive pot over medium-high warmness. upload carrots; prepare dinner until tender, about five minutes. add onion and chopped garlic; cook and stir till fragrant, about 3 minutes. add chili powder, paprika, garlic powder, and cumin; prepare dinner and stir for 1 minute. toss in tempeh, crimson bell pepper, yellow bell pepper, and orange bell pepper; cook and stir till tempeh is coated in the spices, approximately 5 mins.
2. pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh aggregate. reduce warmness to low. simmer, protected, until flavors are well combined, about 30 minutes.
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