Tempeh Chili

Name: Tempeh Chili
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

www.stonyfield.com

This cozy vegetarian soybean tempeh chili is a warm canvas to personalize with a heaping spoonful of yogurt to balance the warm chili spices.

View full recipe on www.stonyfield.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stonyfield.com.

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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