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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.
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
Directions
Step 1
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.
Step 2
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.
Cook’s Notes:
You can use any bean that you prefer but having 3 types of beans makes it look colorful.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 427 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat2g | 8% |
| Sodium1005mg | 44% |
| Total Carbohydrate72g | 26% |
| Dietary Fiber19g | 67% |
| Total Sugars9g | |
| Protein23g | |
| Vitamin C47mg | 235% |
| Calcium196mg | 15% |
| Iron8mg | 42% |
| Potassium1158mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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