Vegan Pumpkin Chili with Tempeh

Why You'll Love This Recipe:

- It's a warm and comforting meal to enjoy this fall!  - It' so quick and easy to make.  - It's loaded with plant-based protein.

Ingredients You'll Need:

Step One

Seed, slice, and prepare the onions, peppers, and garlic. Cut them into small uniform pieces. Crumbled the tempeh into small pieces so that it resembled ground beef. Set aside.

Step Two

Heat the oil in a large pan over medium heat. Once the pan is hot, add the prepared onions and garlic. Cook for about five minutes.

Step Three

Add the peppers, jalapeños (if using), and tempeh. Cook for five to seven minutes, stirring occasionally, until the tempeh is browned on all sides.

Step Four

Stir in the remaining ingredients. Bring to boil and then reduce heat to a low simmer. Reduce the heat to a low and allow the chili to simmer while covered.

Step Five

Simmer for 20 minutes, stirring occasionally. When the liquid has reduced by about 50%, your chili is ready. Remove from heat and taste and adjust seasonings.

Recipe Tips and Tricks:

- If your chili still has a lot of liquid after 20 minutes, remove the lid and let the liquid boil out for an additional 5-10 minutes. Keep a careful eye on the squash so that it doesn't get too soft. - Feel free to adjust the spices. The way this recipe is written, this chili is both smoky and spicy. Omit the liquid smoke for a more classic flavor.

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