October Chili

My family always makes chili around Halloween. This October, I'm carrying on the tradition in college!

Ingredients

2 cloves of garlic

1 tbsp tomato paste

cumin, paprika, chili powder, coriander

1/2 package (about 100g) tempeh

1 can (14.5oz) diced tomatoes

1 can (about 400g) kidney beans

Method

Sauté garlic until fragrant then add tomato paste, cumin, paprika, chili powder, and coriander.

Add tempeh and cook for another 5 minutes, stirring occasionally.

Add tomatoes and beans, simmer for about 15 minutes.

Adjust seasonings to taste.

Serve up with sweet potato, broccoli, coconut yogurt or toasted bread! I topped this bowl with a bit of green onion.