Tempeh Chili

Lightlife

It doesn’t get much simpler (or more delicious!) than this protein-packed tempeh chili created especially for Veganuary participants by Lightlife. Just toss this in the crockpot and you’ll have a hearty, satisfying meal waiting for you by dinner time! Find Lightlife’s Tempeh in the produce aisle.

Prep time: 20 minutes
Cooking time: 6-8 hours in crockpot
Serves: 6-8

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

Tempeh Chili:

1 white or yellow onion, diced
4 cloves garlic, minced
1-8oz package of Original Lightlife Tempeh, crumbled
2 cups chopped bell peppers
2.5 tbsp chili powder
1 tsp cumin
1 tsp salt
½ tsp smoked paprika
½ tsp chipotle powder
1 14–oz can white, kidney or navy beans, drained and rinsed
1 14–oz can black beans, drained and rinsed
1 14–oz can corn, drained and rinsed
1 28–oz can diced tomatoes
2.5 cups vegetable broth
3 tbsp tomato paste
1 tbsp sugar (optional)
1/4 cup olive oil

For Serving (optional):

Avocado
Cilantro
Corn tortilla chips
Plant-based Chao Creamery’s Creamy Original or Mexican Style Blend shreds

Prep time: 20 minutes
Cooking time: 6-8 hours in crockpot
Serves: 6-8

Method

Preheat oven to 400 degrees
Toss onions, tempeh, bell peppers, salt, cumin, chili powder, and oil until well combined. Arrange coated vegetables and tempeh on a sheet pan, and roast in the oven for 10-15 minutes, stirring half way through.
Add roasted tempeh and veggies to crock pot with remaining chili ingredients and stir to combine. Set to medium setting and cover. Allow to cook for 6-8 hours.
Serve chili with avocado, cilantro, plant-based Chao Creamery Shreds and chips.