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Tempeh Chili with Sriracha
Ingredients
  • 8 ounces tempeh, crumbled
  • 1 large onion, chopped
  • 1 medium red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 medium zucchini, diced
  • 10 ounces mushrooms, sliced
  • 1 ½ cups frozen corn kernels, thawed
  • ½ tablespoon chili powder
  • 1 ½ tablespoons ground cumin
  • 4 large tomatoes, chopped
  • 3 cups cooked kidney beans or 2 (15 ounce) cans low sodium kidney beans, drained
  • 15 ounces low sodium or no-salt-added tomato sauce
  • 2 cups low sodium or no-salt-added vegetable broth
  • 2 tablespoons Sriracha sauce (see note)
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