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Garam Masala Tempeh Chili

Serves 6


    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.


    Garam Masala Tempeh Chili


    • 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


    Per serving:

    • calories323
    • protein16g
    • fat15g
    • carbs35g
      • sugar2g
      • fiber8g
    • sodium275mg



    In large Dutch oven or pot, heat oil over medium heat. Add onion, celery, and garlic and sauteu0301 until onion is translucent, about 5 minutes.


    Add tempeh, garam masala, chili powder, salt, and chipotle or paprika and sauteu0301 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.


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    This recipe is part of the Ayurvedic Comfort Foods collection.



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