Your Sunday Supper Superstar: Big-Batch Smoky Tempeh Chili
Use this recipe to meal prep your dinner for the week, or freeze extra servings to have later.
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We’re all busy these days – really busy. And when things get busy, healthy eating is usually the first thing to get dropped. After all, who has time to cook an entire meal from scratch when there are kids to care for, emails to send, and workouts to do?
The answer: You do. Cooking doesn’t have to be a complicated, time-consuming thing. Big-batch cooking can help you save time and hit your healthy-eating goals. Stir up a pot of this crowd-pleasing chili (we swear, they won’t know it’s healthy and vegan) for dinner tonight, then portion out the leftovers for quick grab-and-go lunches during your busy week.
This is one of the recipes from our guide to meal planning to help you manage your meals efficiently and deliciously. Be sure to check out the full: Busy Triathlete’s Guide to Meal Planning.
- 2 tsp vegetable oil
- 1 yellow onion, chopped
- ½ tsp salt
- 1 package tempeh, chopped
- 2 large sweet potatoes, chopped
- 3 garlic cloves, chopped
- 2 tsp dried oregano
- 1 tsp cumin
- 3 small or 2 large canned chipotle chili peppers, chopped
- 3 Tbsp tomato paste
- 2 cups vegetable broth
- 1 28-ounce can chopped tomatoes
- 1 28-ounce can black beans, drained and rinsed
- 2 cups frozen corn kernels
- 3 cups crumbled tortilla chips
- Heat oil in a large pot over medium heat. Add onion and salt; cook six minutes, until onion has softened. Add tempeh and heat for two minutes. Place sweet potato and garlic in pot with onion and tempeh, and heat two minutes. Add oregano, cumin, chipotle peppers, and tomato paste; heat 30 seconds.
- Add broth, tomatoes, and black beans in pot, bring to a simmer and heat 20 minutes, or until potatoes are tender. Stir in corn and heat five more minutes.
- Serve topped with tortilla chips.