Favorite Vegetarian Chili

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This easy chili can be thrown together in a few minutes and makes for a hearty weeknight meal.  It is a forgiving recipe so feel free to adjust based on the ingredients you have on hand.  The tempeh–a fermented soy product similar to tofu, but less processed–adds extra protein and heartiness.  Inspired by The Simple Veganista.

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, diced

1 can (4 oz.) diced mild green chilies and/or 1 bell pepper (any color), diced

8 oz tempeh, cubed

2 tablespoons chili powder

1 1/2 teaspoons cumin

1 teaspoon garlic powder

1/2-1 teaspoon chipotle powder, (depending on how spicy you like things)

1 can (15 oz.) red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (15 oz.) black beans, drained and rinsed

2 cans (15 oz. or 1 28 oz.) diced fire roasted tomatoes

Salt to taste

4 cups vegetable broth

2 cups water

Optional: sour cream, scallions, cilantro, avocado for serving

Directions:

Heat oil in a large pot or dutch oven.  Add onion and cook until beginning to caramelize, about 5 minutes.  Add garlic, carrots, and bell pepper (if using).  Add tempeh and spices, cook for 5 minutes, or until veggies start to soften.  Add green chilis (if using), canned tomatoes, beans, broth and water.  Cook on low for 20 minutes or until flavors are melded and carrots are soft.  Top with desired garnish and dig in!

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