Tempeh Bell Pepper Chili

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["2 tbsp extra virgin olive oil", "1 pkg (8 oz) tempeh, crumbled", "1 green bell pepper, cored, seeded and chopped", "1 red bell pepper, cored, seeded and chopped", "1 yellow bell pepper, cored, seeded and chopped", "2 tbsp finely chopped garlic", "1/2 tsp salt", "Ground black pepper, to taste", "2 cans (15 oz) no-salt-added kidney beans, rinsed and drained", "2 cans (15 oz) no-salt-added diced tomatoes, with their liquid", "1 cup water", "2 tbsp chili powder", "1 bay leaf", "1/2 tsp ground cumin", "Red pepper flakes, to taste"].

Yes, Tempeh Bell Pepper Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.