Tempeh Chili

Ingredients

• 16 oz tempeh
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 1 medium bell pepper
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 28 oz canned diced tomatoes
• 15 oz canned kidney beans
• 15 oz canned black beans
• 1 cup vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• 1 lime (optional)
• ¼ cup fresh cilantro (optional)
• 1 avocado (optional)

Steps

1. Crumble the tempeh into small pieces. Dice the onion and bell pepper, and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the crumbled tempeh and cook, stirring occasionally, until lightly browned, about 5-7 minutes. Remove tempeh and set aside.
3. Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant.
4. Return the tempeh to the pot. Stir in the diced tomatoes (undrained), kidney beans (rinsed and drained), black beans (rinsed and drained), and vegetable broth. Add salt and pepper.
5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally, to allow flavors to meld.
6. Taste and adjust seasonings as needed. Serve hot, garnished with a squeeze of fresh lime juice, chopped cilantro, or sliced avocado, if desired.