Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 (8.0-ounce) package tempeh, grated on a box grater
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 (15.0-ounce) cans no-salt-added kidney beans, drained and rinsed
  • 2 (15.0-ounce) cans no-salt-added diced tomatoes
  • 2 tablespoons chili powder
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red chili flakes

Instruction

  • Heat oil in a large pot over medium high heat.
  • Add tempeh, bell peppers, garlic and salt and cook, stirring often, until the peppers are softened, about 5 minutes.
  • Add beans, tomatoes, 1 cup water, chili powder, bay leaf, cumin and chile flakes and simmer, covered, until flavors meld, about 30 minutes.
  • Remove and discard bay leaf.
  • Ladle into bowls and serve hot.