Vegan Tempeh Chili

forksoverknives.com

Joan Svetik

1 onion, finely chopped (1 cup)

1 red bell pepper, finely chopped (1 cup)

1 green bell pepper, finely chopped (1 cup)

1 tablespoon finely chopped fresh jalapeño chile (see tip in recipe intro)

6 cloves garlic, minced

1 15-ounce can diced fire-roasted tomatoes, undrained

1 8-ounce package tempeh, crumbled (1½ cups)

1 15-ounce can kidney beans, rinsed and drained (1½ cups)

½ cup fresh or frozen corn kernels

1 tablespoon chili powder

1 tablespoon paprika

1½ teaspoons onion powder

½ teaspoon ground cumin

½ teaspoon ground oregano

1 tablespoon lemon juice

Sea salt, to taste

Directions at forksoverknives.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer