Best Chili Sin Carne
2 - 3
Ingredients
- 2 tablespoons olive oil
- ½ medium red onion, chopped
- 2 garlic cloves, chopped
- ½ red bell pepper, chopped
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt (I used Himalayan salt)
- 4 cups vegetable broth
- 2 15oz. packs or cans black beans
- 1 8oz. pack organic tempeh, crumbled with your hands
- 2 teaspoons apple cider vinegar
- 1 cup jarred organic crushed tomatoes
- ¼ cup chopped cilantro
Optional:
Ingredients
- 1 avocado, sliced or cubed
- ¼ cup plain coconut yogurt (but your own or make it at home using my recipe)
Directions
- Heat the oil in a large pan over medium heat. Add the onions, garlic, bell pepper, carrot, and celery, and stir for 5 minutes.
- Add the cumin, oregano, chilli, and salt, and stir for an extra 2 minutes.
- Add the vegetable broth, black beans, and tempeh, increase the heat to high, and bring to a boil. Lower the heat to medium and simmer for 30 minutes (or less if the liquid evaporates).
- Add the apple cider vinegar and crushed tomatoes, increase the heat to high again, and bring to a boil. Then lower the heat again to medium and simmer for 10 extra minutes.
Serve in large bowls, sprinkled with cilantro, and add some avocado and/or coconut yogurt if desired (highly recommended!)
Time saving tip:
When I make this I heat the oil, then chopped the onion and added it to the pan, then chopped the garlic and added it to it, and so on, adding each vegetable as it was chopped and ready, and only stirring occasionally. I counted this as the “5 minutes” of sautéeing the veggies in step 2.
