3-Bean Smoky Chili
1 8 oz package organic tempeh, crumbled (trust me this will taste like meat & it’s GREAT)
1 red onion, diced
2 red bell peppers, deseeded and diced
3 cloves garlic, diced
2 TBL Chili powder blend or Chipotle chili powder (if you like it spicy)
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
2 cans fire roasted, diced tomatoes
1 cup veggie broth/stock
1 can black beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can white beans, drained & rinsed
1 cup frozen corn
1 c. water
2 TBL Olive oil
Freshly chopped cilantro for garnish (optional)
Directions:
In a stockpot over medium heat, sauté the red onion, garlic and red bell peppers in olive oil. Once soft, crumble in the tempeh and add chili powder, coriander, cumin & oregano.
Cook for a few minutes, stirring to incorporate the tempeh with all the spices. Add tomatoes, water & beans. Cover and simmer for about 30 minutes. Add corn and cook a few more minutes until corn is soft. Serve over brown rice and top with cilantro, if desired.
