Tempeh Chili - Stonyfield

Ingredients

• 1⁄4 cup coconut oil
• 1 (8-ounce) package tempeh, cut into cubes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp salt
• 1⁄2 tsp pepper
• 1 jar store-bought tomato salsa
• 1 1⁄2 cups vegetable broth
• 1 (15-ounce) can diced fire-roasted tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 Tbsp Stonyfield Organic Greek plain Whole Milk yogurt (sour cream replacement)
• 1 tsp scallions, white and green parts, chopped