- 1 package tempeh
- 1 lb butternut squash, peeled and diced into small cubes
- 3 cans (4.5 c) black beans
- 1 c. corn kernels
- 56 ounces canned tomatoes, undrained
- one large bunch of kale, leaves removed from stems
- medium onion – white, yellow or sweet, diced small
- 3 cloves garlic, pressed
- Spices (to taste):ancho chili powder, garlic granules, cayenne pepper, cumin, paprika, sea salt, fresh black pepper
- Place onion and garlic into a large pot and sauté until onion is clear – use cooking spray, a little water or broth to avoid sticking.
- Add tomatoes, including liquids, drained beans, and butternut squash to pan. Add spices. If mix is too thick, add vegetable broth or water as needed. The liquid will cook down and the chili will thicken as time goes on. You don't want SOUP but you don't want barely any liquid, either. The squash needs some liquid to properly cook.
- Bring to a low boil, then turn heat down and allow to simmer, stirring occasionally. Keep heat relatively low/medium to avoid the bottom burning.
- Once your squash is tender, add the tempeh, kale leaves, corn and additional spices, as needed.
- Simmer until kale is wilted and tempeh is warmed through.
Enjoy with corn bread or over rice. 🙂 Even better the next day!
Number of Servings: 15