THE ULTIMATE TEMPEH CHILI | Recipe Cart

Name: THE ULTIMATE TEMPEH CHILI | Recipe Cart
Ingredients: 1 (8 oz.) package tempeh (I used this three grain tempeh), crumbled; 1 large onion, chopped; 3 large cloves garlic, minced; 2 tablespoons olive oil or 1/4 cup water, for sauteing; 1 can (15 oz.) red kidney beans, drained and rinsed; 1 can (15 oz.) pinto beans, drained and rinsed; 1 can (15 oz.) black beans, drained and rinsed; 1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes; 1 can (14oz.) sweet corn, drained, optional; 1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced; 2 tablespoons chili powder; 1 teaspoon cumin; 1/2 – 1 teaspoon garlic powder, optional; 1/2 teaspoon chipotle powder, optional; salt & pepper to taste; 1 bottle (8oz.) dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water; sliced scallions; Vegan Cashew Sour Cream

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Experience the ultimate flavor in this 50-minute vegan chili recipe! Crumble tempeh with onions, garlic, and a blend of beans for a hearty, delicious meal. Perfect for chilly nights.

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Ingredients

1 (8 oz.) package tempeh (I used this three grain tempeh), crumbled
1 large onion, chopped
3 large cloves garlic, minced
2 tablespoons olive oil or 1/4 cup water, for sauteing
1 can (15 oz.) red kidney beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
1 can (14oz.) sweet corn, drained, optional
1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
2 tablespoons chili powder
1 teaspoon cumin
1/2 – 1 teaspoon garlic powder, optional
1/2 teaspoon chipotle powder, optional
salt & pepper to taste
1 bottle (8oz.) dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
sliced scallions
Vegan Cashew Sour Cream