Tempeh Chili

Ingredients:

  • 4 medium carrots, diced
  • 4 garlic cloves, minced
  • 2 onions, chopped
  • 2 zucchini, diced
  • 2 cans diced tomatoes
  • 15 oz crumbled tempeh
  • 1 can black beans, drained and rinsed
  • 1/4 cup apple cider vinegar
  • 1 cup water
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 2 tbsp olive oil
  • 2 tsp oregano
  • 2 tsp paprika
  • 1/4 tsp sea salt
  • 1/2 cup chopped cilantro (optional)

Directions:

Step 1 – In a large pot, heat olive oil over medium heat.

Step 2 – Add carrots, garlic, onion, zucchini, chill powder, cumin, oregano, paprika and salt. Cook until vegetables are tender.

Step 3 – Add tomatoes, tempeh, beans, vinegar and water. Bring to boil, reduce heat to medium low and simmer for 1 1/2 hours

Step 4 – Serve in bowls and top with cilantro if desired.

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