Enjoy this healthy take on a classic chili!

Side or Main Course
Vegan, Gluten/wheat/corn/dairy-free
Servings: 10
Oven: 400-425 F

INGREDIENTS:

2 Tbsp (30 mL) extra-virgin olive oil

4 carrots, diced

4 garlic cloves, minced

2 onions, finely chopped

2 zucchini, diced

2 Tbsp (30 mL) chili powder

1 Tbsp (15 mL) cumin

2 tsp (10 mL) oregano

2 tsp (10 mL) smoked paprika

1/4 tsp (1 mL) sea salt, plus more to taste

2 – 28 oz (796 mL) cans diced tomatoes, no salt added

2 – 17 oz (500 g) packages tempeh, crumbled

2 cups (500 mL) cooked black beans

1/4 cup (60 mL) apple cider vinegar

1 cup (250 mL) chopped cilantro, for serving

DIRECTIONS:

  1. In large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt.
  2. Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mL) water. Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours. Season with extra salt, if desired. Ladle into bowls and garnish with chopped cilantro.

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