This hearty no-bean vegan chili recipe is packed with vegetables, spices, and tempeh. It's gluten-free and high in protein + fibre. Healthy, easy to make, and SO comforting!
LET'S MAKE IT
Crumble a block of tempeh with your hands, until it resembles a ground meat texture.
In a large pot, heat olive oil and sauté minced garlic.
Add chili powder, cumin, smoked paprika, and oregano.
Stir in crumbled tempeh.
Add chopped carrots, celery, bell peppers, mushrooms, and corn.
Add canned tomatoes, tomato paste, vegetable broth, and nutritional yeast. Allow to simmer for 60 mins.