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Vegan Tempeh Chili

recipe 30 min
Total 435 Kcal 25 g protein 56 g carbs 13 g fat

Ingredients for serving

  • 6.5 g Oil, olive, salad or cooking 0.5 x tablespoon (0.5 oz)
  • 56.8 g Tempeh - Three Grain Trader .. 2 x ounce (oz)
  • 27.5 g Onions, raw 0.25 x medium (2-1/2" dia) (3.9 oz)
  • 25 g Bell pepper (green/yellow/red) 0.25 x unit (3.5 oz)
  • 16 g Celery, raw 0.25 x stalk, large (11"-12" long) (2.3 oz)
  • 4.5 g Garlic, raw 0.5 x cloves (0.3 oz)
  • 45.9 g Tomato sauce, canned, no salt .. 0.19 x cup (8.6 oz)
  • 113.8 g Progresso Red Kidney Beans 0.88 x serving (4.6 oz)
  • 113.8 g Bush's Best, Black Beans 0.88 x 1/2 cup (4.6 oz)
  • 56 g Water 0.25 x cup (7.9 oz)
  • 1.9 g Ground cumin 0.13 x tbsp (0.5 oz)
  • 1 g Spices, chili powder 0.13 x tbsp (0.3 oz)
  • 0.6 g Spices, pepper, red or cayenne 0.13 x tbsp (0.2 oz)
  • 7 g Peppers, jalapeno, raw 0.5 x pepper (0.5 oz)

Instructions

  • Brown Tempeh. Heat oil over med in large pot, add tempeh and cook until lightly browned (about 5 min)
  • Add onion, bell pepper, celery, and garlic. Cook until veggies are slightly soft (about 5 min)
  • Drain beans. Add remaining ingredients, reduce hear to medium and cook for at least 15 min. Taste and adjust seasonings as needed.