Ingredients
The following ingredients have 4 Servings
- 2 Tbsp olive oil (30 mL)
- 1 8-oz package tempeh (226 g, roughly grated)
- 1 medium white onion (diced)
- 1 red bell pepper (diced)
- 1 stalk celery (diced)
- 2 cloves garlic (minced)
- 3/4 cup tomato sauce (177 mL)
- 1 15-oz can kidney beans (425 g, drained)
- 1 15-oz can black beans (425 g, drained)
- 1 cup water (240 mL)
- 1 tsp each cumin and salt
- 1/4 tsp each chili powder and crushed red pepper flakes
- To serve: chopped green onions, plain Greek yogurt
Instruction
- Brown Tempeh: Heat oil over medium/high heat in a large pot. Add tempeh and cook until lightly browned, about 5 minutes. It's okay if some of it sticks to the bottom of the pan. It will come off when you add the liquids.
- Add Flavor Makers: Add onion, bell pepper, celery, and garlic, continuing to cook until veggies are a bit soft, about 5 minutes.
- Cook Everything: Add the remaining ingredients, reduce heat to medium, and cook until warm and the flavors have blended, about 15 minutes. Taste and adjust seasonings as needed. Top with green onions and serve.
