One-Pot Spicy Tempeh Chili Mac Recipe - Forks Over Knives

Ingredients

• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 fresh jalapeño chile, seeded (optional) and finely chopped (see tip, recipe intro)
• 6 cloves garlic, minced
• 2 tablespoons no-salt-added tomato paste
• 1 8-oz. package tempeh, crumbled
• 1 tablespoon chili powder
• 2 cups low-sodium vegetable broth
• 1 28-oz. can no-salt-added diced tomatoes, undrained
• 2 15-oz. cans no-salt-added kidney beans, undrained
• 2 cups dried whole wheat macaroni
• Sea salt and freshly ground black pepper, to taste
• Sliced scallions, chopped fresh cilantro, and/or fresh jalapeño slices (optional)