Vegan Tempeh Chili

00:30:00

This Vegan Tempeh Chili will warm your bones with delicious plant-based protein this winter (and in under 30 minutes!) With fresh veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.

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Ingredients
- Serves 4 +
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1 package (8 ounce) grated Tempeh
2 tablespoon Olive Oil
1 diced Large White Onion
3/4 cup Tomato Sauce
1 can (15 ounce) drained Canned Red Kidney Beans
1 can (15 ounce) drained Canned Pinto Beans
1/2 cup Water
1 teaspoon Ground Cumin
1 teaspoon Salt
1/2 teaspoon Chili Powder
1/2 teaspoon Crushed Red Pepper Flakes
1/2 cup chopped Scallion
Directions HIDE IMAGES
STEP 1
Heat Olive Oil (2 tablespoon) over medium-high heat in a large pot. Add Tempeh (1 package) and cook until lightly browned, about 5 minutes.
STEP 2
Add White Onion (1), Red Bell Pepper (1), Celery (1 stalk), and Garlic (2 clove) continuing to cook until veggies are a bit soft, about 5 minutes.
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