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Chunky Veggie Chili with Cornbread Waffles
Author
Johnna
Ingredients
1
yellow onion
, diced
1
green pepper
, diced
1
red pepper
, diced
2
teaspoons
olive oil or other healthy oil of your choosing
1
teaspoon
chipotle powder
2
teaspoons
chili powder
1
teaspoon
cumin
1 8-
ounce
package tempeh
, crumbled (or sub 1 cup of whatever cooked, ground meat you like)
1-15
ounce
can pinto beans
, drained and rinsed
2-14.5
ounce
cans diced and fire roasted tomatoes with green chiles
(I use Trader Joe's or Muir Glen)
1-6
ounce
can tomato paste
2
cups
filtered water
Instructions
In a large stock pot, over medium heat saute onion in oil until transparent.
Add red and green pepper, cooking until softened.
Add in spices, stirring well to combine.
Next add in tempeh (or cooked, ground meat if you aren't plant-based) and pinto beans, stirring well.
Add in tomato paste and canned diced tomatoes, along with water.
Continue cooking over medium until all ingredients are heated thru.
Reduce heat to a simmer and allow to cook for 20-30 minutes.
This is a very chunky, thick chili and works well atop
cornbread waffles