Tempeh Chili
by Spork Foods
Ingredients
- 2 tbsp oil
- ½ red onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ tsp sea salt
- 1 package tempeh (8 oz), crumbled
- 1 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 1 tsp lemon pepper
- 1 tsp dried oregano
- 1 can diced tomatoes (14 1/2 oz)
- 1 can kidney beans, rinsed (15 oz)
- 1 tbsp coconut sugar or date syrup
- ¼ tsp cayenne *Optional
- 1 cup vegetable broth (vegan chicken-style preferred)
- 1/3 cup Follow Your Heart Dairy-Free Sour Cream
- ½ cup Follow Your Heart Dairy-Free Cheddar Shreds
- 1 tbsp green onion, finely chopped
- 1 radish, sliced into rounds *Optional
- 1 tbsp fresh herbs (chives, oregano or dill) for topping *Optional
Instructions
- Add oil to pot, cook onion and garlic for about five minutes to soften. Add crumbled tempeh, Worcestershire, vinegar, salt, lemon pepper, and oregano and cook for an additional 5 to 7 minutes to brown slightly.
- Add tomatoes, beans, coconut sugar, cayenne if using, and broth and cook for about 10-15 minutes. Top with sour cream, cheese, onion, radish if using, and herbs if using.