SCOOTER'S VEGAN TEMPEH CHILI

Scooter's Vegan Tempeh Chili image

After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.

Provided by ScoGold

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h14m

Yield 6

Number Of Ingredients 18

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

Steps:

Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g