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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.


    Like this recipe?

    This recipe is part of the Ayurvedic Comfort Foods collection.



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