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Scooter's Vegan Tempeh Chili
Scooter's Vegan Tempeh Chili
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Prep Time:
30 minutes
Cook Time:
44 minutes
Total Time:
74 minutes
Hearty vegan chili with tempeh, bell peppers, and a flavorful blend of three beans, simmered in a garlicky spice mix - ideal for cozy nights.
Ingredients:
  • 1 tablespoon olive oil
  • 5 carrots, cut into bite-size pieces
  • 1 sweet onion, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 (8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled
  • 1 red bell pepper, cut into bite-size pieces
  • 1 yellow bell pepper, cut into bite-size pieces
  • 1 orange bell pepper, cut into bite-size pieces
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn, drained and rinsed
  • 1 tablespoon brown sugar
Instructions:
  • In a large pot over medium-high heat, warm olive oil. Sauté carrots until tender, for about 5 minutes. Add onion and garlic; cook until fragrant, about 3 minutes. Stir in chili powder, paprika, garlic powder, and cumin; cook for 1 minute. Mix in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; sauté until tempeh is coated in spices, for about 5 minutes.
  • Add a colorful mix of tomatoes, black beans, cannellini beans, kidney beans, corn, and a touch of sweet brown sugar to the tempeh. Lower the heat and let everything simmer together, covered, for about 30 minutes until the flavors meld beautifully.

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