Scooter's Vegan Tempeh Chili

Ingredients

• 1 tablespoon olive oil
• 5 carrots , cut into bite-size pieces
• 1 sweet onion , chopped
• 5 cloves garlic , chopped
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 package tempeh , 8 ounce
• 1 red bell pepper , cut into bite-size pieces
• 1 yellow bell pepper , cut into bite-size pieces
• 1 orange bell pepper , cut into bite-size pieces
• 1 can crushed tomatoes , 28 ounce
• 1 can black beans , 15 ounce
• 1 can cannellini beans , 15 ounce
• 1 can red kidney beans , 15 ounce
• 1 can whole kernel corn , 15 ounce
• 1 tablespoon brown sugar

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.

2. 2

   Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.