It certainly doesn’t feel like April out there! Its freezing and I could not warm up today! We started off our day by enjoying breakfast with friends and family at The Wicked Oyster. We then proceeded to “touch a truck,” a bunch of dump trucks, fire engines, bulldozers and such on display for kids to enjoy. It’s kind of a big deal. Even at such a young age Noah is OBSESSED with trucks (how do boys know to like trucks?) and loved seeing them up close and personal (minus their loud horns). After walking around outside we were FREEZING! To warm us up I decided to make tempeh chili for dinner. This is one of our “go-to” meals. It cooks up quick and can be adapted using whatever you have on hand.
Tempeh chili
Ingredients
4 ribs celery, chopped
1 red onion, diced
5 cloves garlic
2 carrots, chopped
2 tablespoons chili powder
1 teaspoon cumin
2 tablespoons Bragg’s amino acids (can substitute soy sauce or tamari)
1 block tempeh, crumbled
1 15 oz. can garbanzo beans, rinsed (black beans or kidney beans work well too)
1 can low sodium veggie broth
2 cups water
salt and pepper
a few large glugs of olive oil
Cholula Hot Sauce to taste!
Directions
-Pour a few generous glugs of olive oil into saucepan and heat on medium high.
-Sauté onions, carrots, celery and garlic until they are cooked down and the onions start to caramelize.
-Add Bragg’s, chili powder, cumin, salt, pepper and cook until spices become fragrant, 1-2 minutes.
-Add crumbled tempeh and cook for 2-3 min or until tempeh is lightly browned.
-Stir in broth, water and beans.
-Bring to a boil, turn down heat and simmer for 45 min or until flavors are nicely blended.
I’ve added corn, red pepper and zucchini in the past. You can even leave out the tempeh and use two cans of beans instead. It’s a great recipe to use when you need to clean out the refrigerator…get creative!
check out www.beginwithinnutrition.com for more healthy ideas!
