Enjoy this healthy take on a classic chili!
Side or Main Course
Vegan, Gluten/wheat/corn/dairy-free
Servings: 10
Oven: 400-425 F
INGREDIENTS:
2 Tbsp (30 mL) extra-virgin olive oil
4 carrots, diced
4 garlic cloves, minced
2 onions, finely chopped
2 zucchini, diced
2 Tbsp (30 mL) chili powder
1 Tbsp (15 mL) cumin
2 tsp (10 mL) oregano
2 tsp (10 mL) smoked paprika
1/4 tsp (1 mL) sea salt, plus more to taste
2 – 28 oz (796 mL) cans diced tomatoes, no salt added
2 – 17 oz (500 g) packages tempeh, crumbled
2 cups (500 mL) cooked black beans
1/4 cup (60 mL) apple cider vinegar
1 cup (250 mL) chopped cilantro, for serving
DIRECTIONS:
- In large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt.
- Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mL) water. Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours. Season with extra salt, if desired. Ladle into bowls and garnish with chopped cilantro.
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