It’s October which means chili season has arrived! This chili is healthy, flavorful, and easy to make. It doesn’t taste exactly like traditional chili. I’d say it’s a cross between traditional and white chili. It’s great for a weeknight meal or even as a vegan option for Monday night football. It’s hearty and spicy and is high in fiber and plant based protein. The kale adds a nice color and, of course, nutrients. I made the quinoa ahead in a separate pot which made things a lot easier. This is the ultimate healthy comfort food in my opinion. Plus, the leftovers go great with tortilla chips and beer!
Chickpea, Tempeh, and Quinoa Chili
Ingredients
- 2 cups cooked quinoa
- 1 15oz can of chickpeas plus water aka aquafaba
- 1 8oz package of tempeh, crumbled
- 1 15oz can of tomatoes
- 2 cups chopped onion (1 medium onion)
- 2 cups baby kale
- 2 cloves garlic, minced
- 2 tbs olive oil
- 1/4 cup water or vegetable broth
- 1/2 tsp cumin
- 1 tbs chili powder
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/4 cup vegan sour cream (optional)
Directions
Heat oil in a large saucepan on medium heat. Add onions and garlic and cook until soft. Next add cayenne and cumin and cook for another minute. Add crumbled tempeh and cook for 2 minutes. Add tomatoes, water or broth, salt, and chili powder and simmer for 2-3 minutes. Then add chickpeas including chickpea water (aquafaba), cooked quinoa, and kale. Adjust salt and cayenne by adding more to taste. Cook until kale is just wilted. Serve with vegan sour cream if desired.Nutrition Information:
- Calories per serving (without sour cream): Approximately 280 cal
Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
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