This deeply spiced take on chili con carne awakens taste buds with its punchy flavors. It’s made with highly digestible cooked vegetables and vegan proteins, along with a unique spice blend for warmth and nourishment.
2 Tbsp extra-virgin olive oil
1 onion, diced
1 large celery stalk, diced
2 garlic cloves, minced
8 oz pkg plain tempeh, grated or finely crumbled
2 tsp garam masala
1 tsp chili powder
1/2 tsp salt, plus more to taste
1/4 tsp smoked chipotle or smoked paprika
2 – 15 oz cans black beans, drained and rinsed
1 cup tomato passata (crushed tomatoes)
1 cup water
1 Tbsp tomato paste
1 avocado, sliced
1 green onion, thinly sliced
1/3 cup vegan sour cream or cashew cream
1/2 fresh chili pepper, minced
In large Dutch oven or pot, heat oil over medium heat. Add onion, celery, and garlic and sauté until onion is translucent, about 5 minutes.
Add tempeh, garam masala, chili powder, salt, and chipotle or paprika and sauté until spices are fragrant, about 2 minutes. Stir in black beans, tomato passata, water, and tomato paste. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 30 minutes.
Taste and season with additional salt, if desired, and add more water if you prefer a thinner chili.
Ladle chili into bowls and garnish with avocado, green onion, vegan sour cream or cashew cream, and fresh chili.