Kidney Bean, Lentil and Tempeh Chili

1. In a large Dutch oven or heavy, deep skillet over medium-high heat, heat the oil until shimmering. Add the onion and garlic and cook, stirring frequently, until soft and lightly browned, 4-6 minutes.
2. Add the tempeh and cook, stirring frequently, until browned, about 6 minutes. Add the tomato paste, salt, cumin, chipotle, garlic powder, smoked paprika, black pepper and nutritional yeast, stir to combine, and cook until fragrant, about 30 seconds. Add the hemp seeds and sunflower seeds, and stir to coat in the spices. Add the tomatoes, water, beans, lentils and edamame, stir to combine and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the flavours meld and the chili is thick, 15-20 minutes. Taste, and season with more salt, if needed.
3. Divide among individual bowls, top with vegan cheese and scallions, if using, and serve hot.

Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.

Variations: To make an all-purpose high-protein crumble instead of chili, omit the tomatoes and water. Roughly chop the red kidney beans and edamame. Follow the recipe as written, up through the point of adding the spices, then stir in the beans and edamame. Spread onto a large sheet pan and bake at 400°F (205°C) for 20 minutes, or until lightly browned and dry on top. Stir, spread out again and continue baking for another 10-15 minutes, or until the mixture is crisp around the edges. Use on salads, pasta, baked potatoes, in tacos and wraps, and more.