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Ingredients

2 tablespoons extra virgin olive oil
1 (8-ounce) package tempeh, crumbled
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
2 tablespoons finely chopped garlic
Salt and pepper to taste
2 (15-ounce cans) no-salt-added kidney beans, rinsed and drained
2 (15-ounce) cans no-salt-added diced tomatoes, with their liquid
1 cup water
2 tablespoons chili powder
1 bay leaf
1/2 teaspoon ground cumin
Red pepper flakes to taste

Description

Tempeh Is Full Of Protein And Flavor And Makes For A Great Addition To Juicy Bell Peppers, Tender Kidney Beans And Tangy Tomato Sauce In This Hearty Chili. Serve With A Few Tortilla Chips On The Side.

Wholefoods