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Tempeh Bell Pepper Chili

Serves 6
Time 45 min
Tempeh is full of protein and flavor and pairs well with juicy bell peppers, tender kidney beans and tangy tomatoes in this hearty chili. Serve with a few tortilla chips on the side.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) package tempeh grated on a box grater
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 3 cloves garlic finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 (15-ounce) cans no-salt-added kidney beans drained and rinsed
  • 2 (15-ounce) cans no-salt-added diced tomatoes
  • 2 tablespoons chili powder
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red chili flakes
Method

Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, until the peppers are softened, about 5 minutes. Add beans, tomatoes, 1 cup water, chili powder, bay leaf, cumin and chile flakes and simmer, covered, until flavors meld, about 30 minutes. Remove and discard bay leaf. Ladle into bowls and serve hot.

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.
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  • 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) package tempeh grated on a box grater
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 3 cloves garlic finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 (15-ounce) cans no-salt-added kidney beans drained and rinsed
  • 2 (15-ounce) cans no-salt-added diced tomatoes
  • 2 tablespoons chili powder
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red chili flakes