A hearty and filling vegan chili that's made with the help of smoky tempeh and your favorite beans. Ready in about 30 minutes!
2 tablespoons olive oil
1 large yellow onion, minced
½ teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons oregano
2 teaspoons cumin
1/2 teaspoons smoked paprika
6 ounces tempeh (preferably the smokey tempeh strips), finely chopped
1 28- ounce can crushed tomatoes
1 to 2 cups vegetable broth
1 ½ cups cooked pinto or kidney beans (see note)
Pepitas, for topping
Scallions, for topping
Cilantro, for topping
I like to amp the beans up in this recipe sometimes. Feel free to double and mix up the beans. I love a combination of kidney and pinto (but black beans would work well too.)
Keywords: tempeh chili, vegan chili
Find it online: https://naturallyella.com/vegan-tempeh-chili-with-beans/