This hearty chilli is made with Tempeh, which is a fermented cooked soybeans. I love using it for it's crumbly texture which mimics ground beef in this recipe!
Ingredients
Recipes serves 4-6
2 tbsp olive oil
2 garlic cloves, minced
1/2 a shallot, chopped
1/2 white onion, chopped
1/2 red bell pepper, cut into cubes
1/2 yellow bell pepper, cut into cubes
1 vegetable bouillon cube
2 tbsp tomato paste
1/4 cup vegetable stock
herbs; 1 tsp dried oregano, 1 tsp dried parsley, 1 tsp fresh thyme, chopped, 1 tbsp basil pesto
2 cups of frozen mixed vegetables (corn, peas, carrots)
2 jars (370 ml) of black beans, rinsed and drained
2 jars (370 ml) of red kidney beans, rinsed and drained
1 block tempeh, crumbled
3/4 cups tomato purée
1 tbsp of vegan worcestershire sauce (The Wizard's brand)
seasonings; 1 tsp garlic powder, 1 tsp chilli flakes
salt and ground black pepper to taste
Preparation
In a medium size crock pot, heat olive oil over medium heat.
Add garlic, shallots, onion, peppers, bouillon cube and tomato paste.
Sauté for a couple of minutes and then add all remaining ingredients.
Adjust salt to your liking, let cook on low heat for 30 minutes.
I serve my chilli with a spoon of vegan sour cream, fresh chopped parsley, and a slice of toasted gluten free bread.
ENJOY!
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