Serves 8!
Ingredients:
2 tablespoons extra virgin olive oil
4 large cloves garlic, minced
1 large red bell pepper
3-4 stalks of celery, chopped
1 large white onion
500 grams of tempeh, cut into cubes (I like to use Henry’s Gourmet)
1 tablespoon gf flour
4 tablespoons organic tomato paste
4 tablespoon chili powder
1 & 1/2 tablespoon cumin
2 teaspoons oregano
Sea salt and pepper, to taste
1 teaspoon cinnamon
6 cups organic low salt vegetable broth
One can cannellini (or great northern) beans
Directions
Heat the oil in a heavy, large pot over medium heat. Add the garlic, pepper, celery and onion. Sauté until the veggies soften, 5-6 minutes. Add the tempeh and sauté for 1-2 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste and the spices, cook 1-2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-LOW and simmer u til the flavours blend and the chili thickens to desired consistency, stirring often 25-30 minutes. Season with more salt and pepper.
Serve with cooked quinoa or grains of choice, fresh sprouts or avocado and homemade cashew cheese recipe for the “cheese” below!
to make the sauce ➡️ soak 1C raw cashews in a bowl for minimum one hour! Add to a high speed blender with 1 TBSP tahini, juice of one lemon, 1 good-size garlic clove, 4 TBSP unsweetened almond/or cashew milk, 1 TSP sriracha for a little bit of , 2 TBSP nutritional yeast, 1/4-1/3C filtered water (depending on how thick you want it) and a pinch of sea salt & pepper BLEND ON HIGH
ENJOY!
(vegan) (dairy-free) (gluten-free)
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I’d love to see it and share it!” Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie
