Hearty Vegan Chili

This is one of the many delicious recipes featured in the amazing Get Waisted Cookbook, 100 Addictively Delicious Plant-Based Entrees by Mary Clifton, M.D., & Tess Challis.  Check out all of Tess' books at Radiant Health, Inner Wealth

 

• 2 tablespoons olive oil

• 2 small-medium onions, chopped

• 2 cups crumbled tempeh (crumble any kind of tempeh)

• 2 cups liquid vegetarian broth (vegetable or vegetarian “chicken”)

• 2 cans (15 oz. each) red kidney or pinto beans, with juice (not drained)

• 2 cans (14.5 oz. each) diced tomatoes, with juice (not drained)

• 6 tablespoons chili powder (a blended chili powder mix, not ground chilies)

• ¼ cup tamari, shoyu, or soy sauce

• 10 (yes, ten!) medium cloves garlic, minced or pressed

• 2 tablespoons EACH: agave nectar and balsamic vinegar

• 2 teaspoons sea salt

 

1. Heat the oil in a large soup pot over medium-high heat. When the oil is hot, sauté the onions and tempeh in the oil until the onions begin to soften. If necessary, add a little of the broth to prevent sticking.

 

2. Add everything else (except for the salt) and stir well to combine.

 

3. Reduce the heat to medium-low and simmer, stirring often, about 35 minutes.