Black Bean and Squash Chili With Tempeh

Makes | 4 servings

Ingredients

• 1 tbs. extra-virgin olive oil
• 1/2 cup chopped yellow onion
• 2 stalks celery, diced
• 1/2 cup diced red bell pepper
• 1 cup diced butternut squash
• 1 cup crumbled tempeh
• 1 tbs. smoked Spanish paprika
• 1 tsp. whole cumin seeds
• 1 tsp. ground coriander
• 2 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• Pepper jack cheese and cilantro, optional

Directions

1. Heat the olive oil in a large saucepan and sauté the onion, celery, bell pepper, squash and tempeh crumbles together until the vegetables start to get tender.
2. Add the spices and sauté for another two to three minutes.
3. Add the broth and beans and simmer for about 10 minutes, stirring occasionally.
4. Top with grated pepper jack cheese and chopped fresh cilantro, if desired.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson