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.