Yield: 6
Vegan No Bean Chili
This bean-less chili is low carb and packed with protein and flavor. It's a great option for those looking for a hearty and satisfying meal while eating a plant based diet. Enjoy!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1/4 cup extra virgin olive oil
- 1 small onion chopped
- 1 small green bell pepper chopped
- 2 cloves garlic minced
- Salt to taste
- 2 8-ounce packages tempeh, crumbled
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- A pinch of cayenne optional--you may want to use it if your salsa is mild
- 1 cup no sugar added tomato salsa
- 1 cup water or vegetable stock
- 1 15-ounce can diced fire-roasted tomatoes
- 1 small zucchini quartered lengthwise and sliced
- Plant Based Sour cream or shredded cheese, and green onions, for garnish
Instructions
- Warm the oil in a large saucepan over medium heat. Add the onion, green pepper, garlic, and salt; cook for about 5 minutes, or until vegetables are softened and the onion is just beginning to become translucent.
- Stir in the crumbled tempeh. Continue to cook, stirring often, until tempeh is lightly browned, about 5 minutes more.
- Add the chili powder, cumin, coriander and cayenne (if using) to the pan. Stir to coat the tempeh and veggies; when the mixture becomes fragrant (about 1 minute), fold in the salsa. Once everything is coated, add the water or stock, tomatoes, and zucchini.
- Bring the chili to a simmer, then reduce heat to medium-low. Simmer for 10 minutes to bring the flavors together, then remove from heat. Season with additional salt and pepper if needed.
- Serve with plant based sour cream, vegan cheese, avocado or diced green onions.
Notes
If you have any minced walnut mix left over, it can be added to this recipe. This chill will freeze well, so make a full batch and then freeze half for leftovers.
