Fall means it’s chili time. If you are looking for more plant based meals this chili is made with tempeh, not beef. What is tempeh you say? Why only one of the best foods you can put in your body💪🏻. It contains probiotics, provides muscle building protein, increases bone density, reduces menopausal systems, and helps treat cancer and inflammatory diseases. This recipe warms the soul and it tastes fantastic.
3 Tbsp extra virgin olive oil
1/2 large sweet onion, diced
2 cloves garlic, finely chopped
1 tsp salt
8 oz tempeh
2 Tbsp chili powder
2 Tbsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
4 cups vegetable broth
1 cup pintos, cooked
1 cup black beans, cooked
2 ears of corn, kernels cut from cob
1 14.5 oz can diced tomatoes
1/2 bunch cilantro, chopped
1/2 jalapeno, sliced
In a large soup pan over medium heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes.
While the mixture is cooking, crumble the tempeh. You can use a box grater to get it extra small. Add the tempeh along with the spices and cook until fragrant and tempeh is crispy, about 10 minutes. Stir often, so the tempeh doesn’t stick.
Add the vegetable broth, deglazing and scraping any browned bits from the bottom of the pot. Add in the beans, diced tomatoes, corn and reduce to a low simmer. Cover and cook for 45 minutes to an hour.
Remove from heat and serve with any desired toppings.