Vegan Tempeh Chili

*Note: See the post where I first talk about this Vegan Tempeh Chili here: Impromptu Chili

Vegan Tempeh Chili

Serves 8-10

Ingredients

*Do not rinse and drain beans unless noted otherwise

• 1, 25 oz can peeled, whole tomatoes
• 1, 15 oz can dark kidney beans (rinsed and drained)
• 1, 15 oz can northern beans (rinsed and drained)
• 1, 15 oz can garbanzo beans (rinsed and drained)
• 2, 15 oz cans chili beans OR substitute with another can of each: dark kidney and northern beans
• 2, 15 oz cans diced tomatoes with green chilies
• 1 tbsp garlic powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp dried basil
• Chili powder to taste (depends on how much spice you want)
• Salt and pepper to taste (I did not use any extra salt, but this is up to you)
• 1, 8 oz package tempeh, cubed
• 1 large yellow onion, diced
• 1 large green pepper, diced
• 3 tbsp minced garlic
• 3 tbsp EVOO

Directions

1. Combine whole tomatoes, dark kidney beans, northern beans, garbanzo beans, chili beans, and diced tomatoes into a very large pot over medium heat.
2. Add garlic powder, cumin, oregano, dried basil, chili powder, salt and pepper to the pot and stir well. Cover and bring to a simmer before lowering heat to medium-low.
3. Meanwhile, prepare the yellow onion and green pepper by dicing them. Mince garlic. Heat olive oil in frying pan over medium heat. Add onion, pepper and garlic.
4. Before the onion becomes transparent, add cubed tempeh to the frying pan and heat through. You may need to add more EVOO at this point if anything is sticking. When everything is soft, add it to the pot and stir to combine.
5. Simmer on low heat for at least 30 minutes. The longer, the better!

You can also make this recipe in a slow-cooker/crock pot by simply combining all ingredients and cooking on low for at least 7-8 hours.