Tempeh Bell Pepper Chili
3

Serves 6

Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.

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    Ingredients: 
    • 2 tablespoons extra virgin olive oil
    • 1 (8 ounce) package tempeh, crumbled
    • 1 green bell pepper, cored, seeded and chopped
    • 1 red bell pepper, cored, seeded and chopped
    • 1 yellow bell pepper, cored, seeded and chopped
    • 2 tablespoons finely chopped garlic
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
    • 2 (15 ounce) cans no-salt-added kidney beans, rinsed and drained
    • 2 (15 ounce) cans no-salt-added diced tomatoes, with their liquid
    • 1 cup water
    • 2 tablespoons chili powder
    • 1 bay leaf
    • 1/2 teaspoon ground cumin
    • Red pepper flakes, to taste
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    Method: 

    Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, for 5 minutes. Add beans, tomatoes, water, chili powder, bay leaf, cumin and pepper flakes and simmer, covered, until flavors meld, about 30 minutes.

    Remove and discard bay leaf. Ladle chili into bowls and serve.

    Nutritional Info: 
    Per Serving:300 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 37g carbohydrate (9g dietary fiber, 8g sugar), 18g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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