Vegetarian Chili Sin Carne
Super easy to make vegetarian chili sin carne using tempeh. SO delicious and nutritious. You won't want to go back to the traditional way of making chili!
Ingredients
- 8 ounces Tempeh, crumbled, Or chop it into bite size pieces
- 2 tbsp Tamari
- 2 tbsp Water
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- 1 tbsp Sesame Oil or Soy Oil
- 6 tbsp Olive Oil, If doubling the recipe, do not double the olive oil
- 1 Green Pepper, chopped
- 1 Onion, chopped
- ½ tsp Oregano
- ½ tsp Mustard Powder
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Tomato, chopped
- 28 ounces Peeled Tomatoes (can), Partially drained
- 15 ounces Black Beans (can), Rinsed & drained
Instructions
- In a large bowl, combine the crumbled or chopped tempeh with tamari, water, garlic powder, onion powder, & sesame or soy oil. Mix well.
- Cover bowl and place in the refrigerator for the tempeh to marinate.
- Saute onion & green pepper with olive oil in a dutch oven.
- Once the onion is translucent, add the remaining spices & fresh tomato. Mix well.
- Then, add the marinated tempeh, canned tomato, & black beans. Mix well.
- Bring to a simmer and heat through.