Tempeh Bell Pepper Chili
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
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