Sometimes, you just need chili!
- 2 Tbsp. extra virgin olive oil or Coconut oil
- 1 Onion, diced
- 4 Cloves garlic, minced
- 1½ Tsp smoked paprika
- 1½ Tsp cumin
- ½ Tsp cayenne pepper
- 2 Tbsp. chili powder
- 1 Date chopped
- 1 oz. organic tempeh – cut into cubes
- 1 Cup vegetable broth
- 1 Can spicy organic red pepper diced tomatoes
- 1 Large organic tomatoes diced
- 1 Can organic black beans
- 1 Can light red kidney beans
- 1 Can white chili beans
- 1 Can diced green chilies
- 2 Tbsp. tomato paste
- 1 Can organic tomato sauce
Heat the olive oil or coconut oil in a large soup pot. Add the onion and sauté until tender. Add the garlic and sauté 1 minute. Add the smoked paprika, cumin, cayenne pepper and chili pepper to the onion/garlic mixture and mix well. Cook for 3 minutes in order to bring out the flavors of the spices. Add the remaining ingredients and mix well. Cover and simmer for 30 minutes.
You can add coconut milk – optional. Garnish with your favorite herbs.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.