Vegan Tempeh Chili


Vegan Tempeh Chili

8oz tempeh
1 can garbanzo beans
5 medium tomatoes
1 sweet onion
4 cloves garlic
Handful baby carrots
6 small purple (or red) potatoes 
1 bell pepper
Olive oil
Salt and pepper
Smoked paprika 
Everyday spice

Using olive oil, brown the tempeh, chopped onion, and chopped bell pepper in a stock pot

Add spices the last five minutes of browning (spice quantities according to taste)

Roast tomatoes and garlic in 1 tbsp oil olive (add salt & pepper to taste) in 425F oven for 20-25 minutes

In a blender (do not blend too much - keep it more chunky) combine roasted tomatoes and garlic with 2 cups water

Add tomato / garlic mixture to stockpot

Add chopped potatoes (peel off eyes and leave on as much skin) and chopped baby carrots

Add rinsed garbanzo beans 

Bring to a boil then cover and simmer on low until potatoes and carrots are tender

Stir frequently to prevent vegetables from sticking

Enjoy! :)

BTW - over 20 grams of plant protein per serving


Great photos!  Thanks so much for posting.  Now for the tasting :)  :)


Thank you Suzettemy for the kind words! It was delicious! :)


that looks great...thanks for sharing your recipe!!