Big Batch Tempeh Chili - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil
• 4 carrots, diced
• 4 garlic cloves, minced
• 2 onions, finely chopped
• 2 zucchini, diced
• 2 Tbsp (30 mL) chili powder
• 1 Tbsp (15 mL) cumin
• 2 tsp (10 mL) oregano
• 2 tsp (10 mL) smoked paprika
• 1/4 tsp (1 mL) sea salt, plus more to taste
• 2 - 28 oz (796 mL) cans diced tomatoes, no salt added
• 2 - 17 oz (500 g) packages tempeh, crumbled
• 2 cups (500 mL) cooked black beans
• 1/4 cup (60 mL) apple cider vinegar
• 1 cup (250 mL) chopped cilantro, for serving