Healthy Vegan Pumpkin Tempeh Chili
Can we say the most perfect Fall meal ever?! AND it’s healthy! YESS pleasssee!
If I lived in a cabin on a lake somewhere and had the opportunity to bundle up in my most comfy cozy oversized knit sweater and sit out on my porch gazing out over the glassy calm lake watching the red, orange and yellow leaves gently fall to the ground, this is the meal I’d want to have a giant bowl of.
Every October I try to experiment with new ways to enjoy everyone’s favorite seasonal ingredient, my creations usually lean more towards the sweeter recipes like baked goods, but I figured I’d try something a little different.
I made this recipe vegan just because I wanted to challenge myself. Sure you could take the easy route and use butter, bacon fat, ground beef and chicken stock, but I wanted to create something equally satisfying that was plant based and a little bit on the healthier side. I subbed Tempeh for ground beef. If you’ve never tried it, it’s awesome! Its made from fermented whole soybeans, which I know doesnt sound all that appetizing, but it is actually really quite tasty. It's also really versatile and can be sliced or chopped and seasoned in so many different ways. For this dish, I ground it up in place of ground meat and its BOMB! Trust me on this one.
2 Tbsp Olive Oil
1 Small Onion Diced
2 Cloves Garlic Minced
1 Tsp Salt
1 Can Great Northern Beans (drained and rinsed)
2 Small Sweet Potatoes (chopped into small cubes)
½ Tsp Cumin
½ Tsp Paprika
½ Tsp Thyme
½ Tsp Chili Powder
½ Tsp Black Pepper
1 Cup Vegetable Broth
1 15 oz can pumpkin
1 Cup Frozen Organic Corn
Heat olive oil in a large saute pan over medium heat, add diced onion, minced garlic and ½ tsp salt and cook for 8 minutes
Add Tempeh and break up into small pieces, cook for 7 minutes, until slightly golden
Add sweet potatoes and cook for 5 more minutes
Add spices and Vegetable Broth and cook for 5 minutes
Add beans, pumpkin puree, and corn, reduce heat to low, cover and let cook for 15 minutes