Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 427
- Carbohydrate: 72g
- Fat: 9g
- Fiber: 19g
- Protein: 23g
- Sugar: 9g
Related Recipes
Vegan Pumpkin Chili
Hearty Vegan Slow-Cooker Chili
Vegan Chili Cheese Fries
Instant Pot® Vegan Korma
Vegan Burritos
Instant Pot Vegan Chili con Yaca
Homemade Slow Cooker Vegan Chili
Vegetarian Gumbo
Amy's Vegan Chili
Sweet Potato Tacos
Vegan Potato Salad
