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Tempeh Chili

Tempeh Chili

Tempeh Chili ingredients

chopped pepper and tempeh

Tempeh Chili top down

Ingredients
9
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Tempeh, Tomatoes

Ingredients

For the chili

  • 1 cup black beans (rinsed)
  • 1 cup cooked kidney beans (rinsed)
  • 1 tablespoon extra virgin olive oil
  • ½ cup frozen sweet corn kernels
  • 2 cloves garlic (minced)
  • 1 medium red bell pepper (diced into small pieces)
  • 6 oz tempeh (crumbled)
  • 1 cup tomato sauce
  • 1 medium yellow onion (thinly sliced)

For the seasoning

  • 1 dash chili powder
  • 1 tsp dried oregano
  • 1 tsp dried smoked paprika
  • ½ tsp ground cumin
  • 1 tsp sea salt

For the rice

  • 1½ cups brown rice
  • 3 cups water

Directions

  1. Cook the rice until soft for about 20-30 minutes.
  2. Heat up the olive oil in a pot and add onion and garlic and sizzle for about 2 minutes.
  3. Add the crumbled tempeh and stir fry until slightly browned for about 5-10 minutes.
  4. Add the bell pepper and stir fry for about 5 minutes, then add the rest of the chili ingredients and the seasoning.
  5. Give it a good stir and let it simmer until the rice is ready.
  6. Adjust taste before serving and serve with rice, enjoy!

Notes

            

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