Rainbow Vegan Chili

INGREDIENTS: 

• 3 tbsp olive oil 
• 1 medium-large onion, diced
• 1 packaged soy tempeh
• 1 package cremini mushrooms, sliced
• 1  orange bell pepper, chopped (I used red in the photo above)
• 2 large zucchini, chopped 
• 1 large can diced tomato
• 1 jar PC tomatillo salsa (green)

• 3 tbsp chili powder 
• 1 tbsp salt or to taste
• 1 tsp whole cumin seed
• Pinch black pepper
• Pinch cayenne pepper
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 cup dry split red lentils
• 1 can or 1 cup frozen whole kernel corn (I forgot to add in the photo above)
• 3 large handfuls baby spinach leaves

INSTRUCTIONS:

1. Slice / chop / dice mushrooms, pepper, zucchini and set aside.
2. Dice onion and place in large pot with oil.
3. Brown onion and add tempeh (I pulsed in a food processor first to crumble). Stir constantly.
4. Add mushrooms, zucchini, pepper, tomatoes, salsa, water and spices. Simmer for about 10 minutes, stirring on occasion to ensure tempeh doesn't stick to the bottom of the pot.
5. Add beans and lentils. Simmer for another 10 minutes.
6. Lastly, add spinach and corn. Place lid on pot and simmer until spinach has wilted. Mix in. 

Makes 6 large dinner-sized portions.