Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don't have hours to spare... plus, it tastes so crazy good, you probably won't even be able to tell the difference. Or that it doesn't contain meat, for that matter!
Heat a few tablespoons of olive oil (or other cooking oil of your choice) in a medium saucepan set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
Add the tempeh, stir to coat and continue cooking for about 2 minutes, then add the spices and cook for a few more minutes to develop the flavors.
Next, add the crushed tomatoes, water, tomato paste, cacao powder, dried parsley and blackstrap molasses and stir well, then stir in the kidney beans along with their liquid.
Bring to a simmer, cover loosely and simmer for 15 minutes, to give the flavors a chance to meld.
Kill the heat and let your chili rest for about 5 minutes, then garnish with chopped green onions or cilantro, if desired, and serve with flour tortillas.