Crumbled tempeh provides incredible texture to this crowd-pleasing (and serving!) chili. It freezes well for a healthy heat-and-serve weeknight meal.
2 Tbsp (30 mL) extra-virgin olive oil
4 carrots, diced
4 garlic cloves, minced
2 onions, finely chopped
2 zucchini, diced
2 Tbsp (30 mL) chili powder
1 Tbsp (15 mL) cumin
2 tsp (10 mL) oregano
2 tsp (10 mL) smoked paprika
1/4 tsp (1 mL) sea salt, plus more to taste
2 – 28 oz (796 mL) cans diced tomatoes, no salt added
2 – 17 oz (500 g) packages tempeh, crumbled
2 cups (500 mL) cooked black beans
1/4 cup (60 mL) apple cider vinegar
1 cup (250 mL) chopped cilantro, for serving
In large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt. Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mL) water. Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours. Season with extra salt, if desired. Ladle into bowls and garnish with chopped cilantro.
Each serving contains: 345 calories; 24 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 33 g total carbohydrates (9 g sugars, 7 g fibre); 121 mg sodium
Try protein-packed tempeh
Many of us will be hoping to up our fitness level in the New Year. Vegetarians need to be especially aware of consuming enough muscle-building protein. Tempeh, a delicious meat alternative made from fermented soybeans, contains almost twice as much protein as tofu. Try it in this hearty chili, which is super easy to reheat. Make extra on Sundays, and you’ll be all set with a week’s worth of post-workout meals!
source: “Vegan Comfort Foods“, alive #387, January 2015