Amy’s Tempeh Chili - alive magazine

Ingredients

• 2 Tbsp (30 mL) coconut oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 jalapeno pepper, chopped
• 1 - 9 oz (250 g) package organic tempeh
• 1 small sweet red pepper, chopped
• 4 celery stalks, chopped
• 1 cup (250 mL) chopped carrots
• 4 tomatoes, coarsely chopped, or 1 - 28 oz (796 mL) can unsalted diced tomatoes
• 1 - 15 oz (425 g) can kidney beans, drained and rinsed
• 1 - 15 oz (425 g) can garbanzo beans (chickpeas), drained and rinsed
• 2 Tbsp (30 mL) hot chili flakes
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) ground cumin