Protein Packed Vegan Chili
This protein packed vegan chili marks the first dish in my vegan 1-pot dish series and i promise you it wont disappoint! With almost 25g of plant based protein per serving this chili will keep you GOING! I’ve been eating most days at dinner to help meet my current protein needs while I train and it’s really nice to have such a hearty protein rich dish in my repertoire. Oh and did I mention that this protein packed vegan chili is REEALLY easy to make?? Well it is. Enjoy!
Servings Prep Time
10people 20minutes
Cook Time
30minutes
Servings Prep Time
10people 20minutes
Cook Time
30minutes
Ingredients
Chili
Cashew Sour Cream
Instructions
Chili
  1. Heat your pot on high and add in your oil. Once the oil is hot, crumble in both bricks of tempeh.
  2. Cook tempeh on high heat until the tempeh has browned nicely. Add in your diced onions and salt. While cooking, mince garlic and add to pot after onions are mostly cooked.
  3. Peel and dice sweet potato and add to the pot along with the frozen corn.
  4. Next, add in your cumin and chili powder and toast until fragrant. Really stir the spices in so they coat the vegetables and so they don’t stick to the bottom.
  5. Once spices are fragrant, add in your crushed and diced tomatoes and your stock.
  6. Cook on medium high heat until the sweet potatoes are soft.
  7. Finally, after everything is cooked, add in your canned beans and cook for another 10 minutes.
  8. Top finished bowls with Cashew Sour Cream, if desired.
Cashew Sour Cream
  1. Crush garlic and remove peel.
  2. Combine all ingredients in a blender and blend until smooth.
  3. Store in a squeeze bottle.