This vegan chili is sure to be a hit with fans of rich, complex flavors. It's easy to make and requires only a few basic pantry ingredients, vegetables, spices and tempeh! You can also serve this chili as a protein-rich topping on nachos, on baked potatoes or use it as a filling for your burritos and quesadillas. These are great alternatives to try with leftovers!
- 1 - 250g (8 oz) package tempeh
- 15 mL (1 tablespoon) olive oil
- 750 mL (3 cups) spaghetti sauce vegetables, frozen (or 1 carrot, 1 celery stalk, 1 onion and ½ red bell pepper, finely diced)
- 375ml (1½ cups) water, divided
- 4 cloves garlic, chopped
- 10 ml (2 teaspoons) smoked paprika
- 10 ml (2 teaspoons) sweet paprika
- 5 mL (1 teaspoon) ground cumin
- 1,25 - 5 mL (¼ to 1 teaspoon) ground cayenne pepper
- 5 mL (1 teaspoon) dried oregano
- 1 - 796 mL (28 oz) can diced tomatoes
- 1 - 540 mL (19 oz.) can black beans, rinsed and drained
- 1 bay leaf
- Lime wedges, to taste
- Fresh cilantro, to taste
- Pepper and salt, to taste
- In a large saucepan, heat oil over medium heat. Add vegetables and a pinch of salt. Cook, stirring occasionally, until vegetables are tender and onion is translucent, about 7 to 10 minutes.
- Add garlic, paprika, cumin, cayenne and oregano. Continue cooking for 2 minutes, stirring constantly.
- Add diced tomatoes and their juice, black beans and bay leaf. Simmer over medium-low heat for 30 minutes, stirring occasionally while maintaining a gentle boil.
- Remove chili from heat and discard bay leaf. Add salt to taste.
- Use a hand blender with only a few pulses to puree a small portion of the chili for a smoother consistency while retaining some chunks.
- To serve, drizzle with the juice of a lime wedge and garnish with fresh cilantro, if desired.
Nutritional Information (per serving):
Calories: 310 kcal
Fat: 6 g
Carbohydrates: 42 g
Fibre: 13 g
Protein: 21 g
Sodium: 722 mg
Can be kept for about 5 days in the refrigerator and frozen for 3 months.