This chili is simple yet hearty, and packed full of flavor! Meat eaters will not miss the meat one bit! Perfect for weekends or get-togethers as people can serve themselves as they please.
Ingredients – serves 6-8
- 1 medium yellow onion, chopped small
- 1 package of plain Tempeh, cubed into small pieces (optional)
- 1 red bell pepper, chopped small
- 1 small jalapeño, seeded and diced (optional – I like it spicy)
- 2 tablespoons EVOO
- 4-5 cups of beans – ready to use or canned (3 cans). I use kidney, pinto and black beans but you can use whatever kind you choose
- 2 cloves garlic, diced
- 1/2 can tomato paste
- 1 large can diced tomatoes with juice
- 1/4 cup chili powder – I LOVE Spices Inc Hill Country Chili Powder
- 2 tablespoons cumin
- 1/4 cup cilantro leaves
- 2 cups of water, or more
- salt and pepper to taste
Directions:
Place EVOO in a large skillet on medium heat. If using tempeh, add tempeh and brown for a few minutes. (I normally do not add tempeh but the option is there) Add onion, peppers, garlic and a pinch of salt. Cook until very soft – about 10 minutes.
In a 6 quart pot, add all of the ingredients, including the onion mixture. Set on high and cover. Once it starts to boil, reduce heat to medium low and let simmer for 1.5 to 2 hours, stirring every 20-30 minutes. Taste to see if it needs salt or pepper and/or more water if it is too thick.
You can also use a crock pot using the same method, except place on high until ready to serve.
Garnish with avocado, cilantro and green onion.
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