Creamy and Satisfying Enchilada Chili Bowl
Ingredients
- 1 pack of tempeh
- 1/2 onion
- 2 jalapeños
- 3 cups vegetable broth
- 1 can pinto beans
- 1 can black beans
- 1/2 can corn
- 3oz canned tomato paste
- 2 tbsp guajillo chili powder
- 1 Tsp cumin powder
- 1 Tbsp garlic, minced
- 1 pinch of cayenne
- salt & pepper to taste
Preparation
Equipment
You will need 1 large pot
Instructions
Crumble the tempeh and chop the veggies. Sauté the veggies with the garlic and tempeh in a medium pot using splashes of vegetable broth or water for about 5-7 minutes.
Add in the rest of the vegetable broth and let it boil. When it starts to boil add in the tomato paste, chili powder, cayenne, cumin, beans and corn.
Reduce heat to a simmer and let it cook for 7-10 minutes. Serve hot and enjoy with your favorite tortillas or chips.
