3 Bean Chili

3-Bean Smoky Chili

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1 8 oz package organic tempeh, crumbled (trust me this will taste like meat & it’s GREAT)

1 red onion, diced

2 red bell peppers, deseeded and diced

3 cloves garlic, diced

2 TBL Chili powder blend or Chipotle chili powder (if you like it spicy)

1 tsp ground coriander

1 tsp ground cumin

1 tsp dried oregano

2 cans fire roasted, diced tomatoes

1 cup veggie broth/stock

1 can black beans, drained & rinsed

1 can red kidney beans, drained & rinsed

1 can white beans, drained & rinsed

1 cup frozen corn

1 c. water

2 TBL Olive oil

Freshly chopped cilantro for garnish (optional)

Directions:

In a stockpot over medium heat, sauté the red onion, garlic and red bell peppers in olive oil. Once soft, crumble in the tempeh and add chili powder, coriander, cumin & oregano.

Cook for a few minutes, stirring to incorporate the tempeh with all the spices. Add tomatoes, water & beans. Cover and simmer for about 30 minutes. Add corn and cook a few more minutes until corn is soft. Serve over brown rice and top with cilantro, if desired.