This deeply spiced take on chili con carne awakens taste buds with its punchy flavors. It’s made with highly digestible cooked vegetables and vegan proteins, along with a unique spice blend for warmth and nourishment.
Garam Masala Tempeh Chili
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 onion, diced
- 1 large celery stalk, diced
- 2 garlic cloves, minced
- 8 oz pkg plain tempeh, grated or finely crumbled
- 2 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp smoked chipotle or smoked paprika
- 2 - 15 oz cans black beans, drained and rinsed
- 1 cup tomato passata (crushed tomatoes)
- 1 cup water
- 1 Tbsp tomato paste
- 1 avocado, sliced
- 1 green onion, thinly sliced
- 1/3 cup vegan sour cream or cashew cream
- 1/2 fresh chili pepper, minced
Nutrition
Per serving:
- calories323
- protein16g
- fat15g
- carbs35g
- sugar2g
- fiber8g
- sodium275mg
Directions
01
In large Dutch oven or pot, heat oil over medium heat. Add onion, celery, and garlic and sauteu0301 until onion is translucent, about 5 minutes.
02
Add tempeh, garam masala, chili powder, salt, and chipotle or paprika and sauteu0301 until spices are fragrant, about 2 minutes. Stir in black beans, tomato passata, water, and tomato paste. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 30 minutes.
03
Taste and season with additional salt, if desired, and add more water if you prefer a thinner chili.
04
Ladle chili into bowls and garnish with avocado, green onion, vegan sour cream or cashew cream, and fresh chili.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
