Garlic Lover’s Chili

Name: Garlic Lover’s Chili
Cuisine: American
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 medium-size yellow onion, chopped; 1 red bell pepper, seeded and chopped; 8 garlic cloves, minced; 8 ounces tempeh, steamed and chopped; ¼ cup tomato paste; 1½ cups low-sodium tomato juice or water; 1 (28-ounce) can diced tomatoes, undrained; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 1½ cups low-sodium tomato juice or water; 1 (4-ounce) can diced mild green chiles, drained; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 2 tablespoons hot chili powder; 1 tablespoon wheat-free tamari; ½ teaspoon dried marjoram; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; ½ teaspoon dried basil; ¼ teaspoon freshly ground black pepper; ¾ teaspoon salt; ½ cup sliced pitted black olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The abundance of garlic combined with the other spices adds to the rich complexity of flavor in this delicious chili. I like to serve it over pasta or with hot, crusty garlic bread and a salad.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size yellow onion</

Americas
United States
Main course
Vegan
Gluten-free

Method

Heat the oil or water in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Remove the lid and stir in the tempeh, tomato paste, tomatoes with their juices, tomato juice, beans, chiles, tamari, chili powder, oregano, marjoram, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the he