Meatless Monday: Big Batch Tempeh Chili

Hello, 2015! Start the year off right with a hearty vegan meal that tastes like comfort food. Tempeh, a delicious meat alternative made from fermented soybeans, lends a meaty texture to this chili. Reheated portions taste equally delicious, so feel free to freeze leftovers for easy meals later in the week.

Big Batch Tempeh Chili

From Allison Day’s “Vegan Comfort Foods”

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

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.

Serves 10.

Each serving contains: 345 calories; 24 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 33 g total carbohydrates (9 g sugars, 7 g fibre); 121 mg sodium