Zutaten für Tempeh Chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) package tempeh
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon chipotle chili powder (optional)
- vegan soy cheese (optional)
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Zubereitung von Tempeh Chili
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 medium chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped jalapeño pepper. Sauté for 5-6 minutes, until softened.
- Crumble 1 (14-ounce) package of tempeh into the saucepan. Stir to combine with the vegetables.
- Add 2 teaspoons ground cumin, 2 cloves minced garlic, 1 teaspoon salt, 1 (28-ounce) can of crushed tomatoes, 1 (15-ounce) can of kidney beans (drained and rinsed), 1/4 cup chopped fresh cilantro, and 1/2 teaspoon chipotle chili powder (optional).
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 40 minutes, stirring occasionally.
- Before serving, sprinkle with vegan soy cheese (optional).
- Enjoy your delicious and healthy Tempeh Chili!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
32g
Fat
8g
Carbs
10g
