Tempeh Chili

Ingredients

• 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

Preparation

1. 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.
    
2. Add garlic, paprika, cumin, cayenne and oregano. Continue cooking for 2 minutes, stirring constantly.
    
3. 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.
    
4. Remove chili from heat and discard bay leaf. Add salt to taste.
    
5. 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.
    
6. 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