Tempeh and Bell Pepper Chili | WholeFoodsMarket.com

Tempeh and Bell Pepper Chili WholeFoodsMarket.com: "Serves 6
Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney
beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.

Ingredients

2 tablespoons olive oil
1 (8-ounce) package 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 tablespoons finely chopped garlic
Salt and white pepper to taste
3 cups cooked kidney beans, drained
2 (15-ounce) cans tomato sauce
2 to 3 tablespoons chili powder
1 bay leaf
1/2 teaspoon ground cumin
Crushed red pepper flakes to taste

Method
Heat oil in a large skillet over medium heat. Add tempeh, peppers, garlic, and salt and cook, stirring often, for 5 to 10 minutes.
Add beans, tomato sauce, 1 cup water, chili powder, bay leaf, cumin and red pepper flakes, stir well and simmer over low heat, covered, for 1/2 hour.

Remove and discard bay leaf and season with salt and pepper. Ladle chili into bowls and serve.
Nutrition
Per serving (about 12oz/339g-wt.): 290 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol,
980mg sodium, 38g total carbohydrate (10g dietary fiber, 8g sugar), 18g protein"