Tempeh Three-Bean Chili

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tempeh

  8 oz or 227g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Pinto beans

  Mature seeds, canned

  1 ½ cup or 360g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Heat olive oil in a large Dutch oven or stock pot over medium heat.
2. Add chopped onions, minced garlic, spices, and crumbled tempeh. Cook for 5 minutes, stirring frequently.
3. Add the drained and rinsed beans, diced tomatoes, green chilies, and vegetable broth. Bring to a boil, then reduce heat to low, partially cover, and simmer for 45-60 minutes.
4. Serve the chili garnished with sliced scallions.