Ingredients

The following ingredients have 4 Servings
  • 1 package of tempeh (about 8 ounces)
  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 1/2 teaspoon of fine sea salt (more to taste)
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 tablespoon baking cocoa

Instruction

  • Using your hands, crumble the tempeh into small pieces. I like to make the pieces about the width of a dime.* Set aside.
  • In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
  • Add in the garlic and crumbled tempeh and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic. Mix in the salt, pepper, chili powder, oregano, and cayenne. Stir until combined and cook for an additional minute.
  • Mix in the broth, tomato sauce, diced tomatoes, beans, and cocoa powder. Increase heat, and bring to a boil.
  • Reduce the heat to a simmer and cook for at least 25 minutes, stirring every few minutes.
  • Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc. ENJOY!