20 Minute Chili with Glazed Tempeh Recipe | Dr. McDougall

Ingredients

• 1/4 Cup Yellow onion, sliced
• 1/4 Cup Water
• 3 Cloves Garlic, minced
• 1 Cup Fire roasted chopped tomatoes
• 15 Ounce Can Black beans, with liquid
• 1 Tbsp Lime juice
• 2 Tbsp Cilantro leaves, chopped
• 1 Tsp Cumin
• 1/4 Cup Mild chili powder
• 1 Tbsp Chipotle powder
• 1 Tsp Mexican oregano
• 1/2 Tsp Salt
• 16 Ounces Tempeh
• 1 Tbsp Sweet agave nectar
• 1/8 Tsp Salt
• Chopped cilantro leaves for garnish (optional)