• 2b0cfabdd14feddea3efd6122cc6b6cf

Tempeh Chili With Black Beans

delicious and healthy! we put the mixture in a tortilla to make them taco-y

Prep
Cook
Serves 4people
Ingredients
2
heads garlic, to roast
2
tbsp evoo
3
cups crumbled tempeh
2
onions, chopped
1/4
cup honey
3
medium carrots, chopped
2
tbsp chili powder
1
tsp dried sage
3
tbsp tomato paste
4
cups chopped tomato
2
cups veggie stock
1
can black beans
1
pinch salt and pepper
1
cup radishes
1
cup cilantro
Directions
1.
Slice one side of the garlic open (keeping it together in the bunch). drizzle evoo and salt on the tops of the garlic. place them open side up and roast on 375 for 40 minutes.
2.
Meanwhile, heat 2 tbsp evoo in a large pot with a lid over medium heat. Add the tempeh and cook until it is crisp (about 5 minutes). take tempeh out and put it to the side.
3.
In the same pot, put 1 tbsp. onion, stir until soft. then add honey and turn the heat to medium/low. cook for about 20 minutes until caramelized stirring occasionally.
4.
Add the carrots, chili powder and sage. them add tomato paste, tomatoes, stock, beans and tempeh. bring to a boil, then lower heat and simmer until liquid thickens and beans are tender (I simmered for about 30 minutes. it will be longer if you use dried beans). Flavor with salt and pepper.
5.
Squeeze the finished roasted garlic into the pot and stir well. Before serving add cilantro and radishes.

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