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Christian Vegetarian Association Presents:
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Tempeh Bell Pepper Chili

Serves 6

Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.


2 tablespoons extra virgin olive oil

1 (8-ounce) package tempeh, crumbled

1 green bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

1 yellow bell pepper, cored, seeded and chopped

2 tablespoons finely chopped garlic

Salt and pepper to taste

2 (15-ounce cans) no-salt-added kidney beans, rinsed and drained

2 (15-ounce) cans no-salt-added diced tomatoes, with their liquid

1 cup water

2 tablespoons chili powder

1 bay leaf

1/2 teaspoon ground cumin

Red pepper flakes to taste


- Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, for 5 minutes. Add beans, tomatoes, water, chili powder, bay leaf, cumin and pepper flakes and simmer, covered, until flavors meld, about 30 minutes.

- Remove and discard bay leaf and season with salt and pepper. Ladle chili into bowls and serve. 

Your question and comments are welcome

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