Taco Chili

This simple chili is inexpensive and comes together in under 30 minutes. Look for taco seasoning that is lower in sodium and opt for low sodium broth and canned beans when possible. Sub tempeh for ground meat like beef or turkey if desired and/or combine the two for a blended chili.

Ingredients
4 garlic cloves, chopped
2 bell peppers, chopped (any color)
1 yellow onion, chopped
8oz tempeh, chopped
2 cups low sodium vegetable broth
2 cans kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can red beans, drained and rinsed
4 tbsp taco seasoning
1 28oz can crushed tomatoes
1 10oz can tomatoes with green chilies
olive oil (about 1 tbsp)

Preparation
Mince garlic and dice onion. Heat oil in a large pot over medium heat and add garlic and onion. Heat until fragrant and onion is almost translucent. Chop bell pepper and add to the pot with onion and garlic. Cook until bell pepper begins to soften. Add tempeh and cook for another five minutes more. Add taco seasoning and the remaining ingredients. Cook until heated through. Adjust seasoning as needed.