Vegan Tempeh Chili [Bulkbites.com]

• Servings: 4
• Time: 30 minutes

Warm and packed with protein. Adapted from live, eat, learn.

Nutrition

• calories: 435
• protein: 25
• carbs: 56
• fat: 13
• saturated fat: 1.97
• polyunsaturated fat: 3.88
• monounsaturated fat: 6.04
• cholesterol: 0
• sodium: 340
• potassium: 309
• dietary fiber: 11.97
• sugars: 5.63
• vitamin a: 45
• vitamin c: 16
• calcium: 32
• iron: 2
• magnesium: 0
• complex carbs: 38.4
• other fats: 1.11

Ingredients

• 2 tablespoon Oil, olive, salad or cooking
• 8 ounce Tempeh - Three Grain Trader Joe's
• 1 medium Onions, raw
• 1 unit Bell pepper (green/yellow/red)
• 1 stalk, large Celery, raw
• 2 cloves Garlic, raw
• 0.75 cup Tomato sauce, canned, no salt added
• 3.5 serving Progresso Red Kidney Beans
• 3.5 1/2 cup Bush's Best, Black Beans
• 1 cup Water
• 0.5 tbsp Ground cumin
• 0.5 tbsp Spices, chili powder
• 0.5 tbsp Spices, pepper, red or cayenne
• 2 pepper Peppers, jalapeno, raw

Instructions

• Brown Tempeh. Heat oil over med in large pot, add tempeh and cook until lightly browned (about 5 min)
• Add onion, bell pepper, celery, and garlic. Cook until veggies are slightly soft (about 5 min)
• Drain beans. Add remaining ingredients, reduce hear to medium and cook for at least 15 min. Taste and adjust seasonings as needed.