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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.