I made tempeh chili last week, and it was great. I love chili, especially on those cold and dark winter evenings. While there are quite a few chili recipes in my recipe collection, this was the first one that specifically calls for tempeh.
This tempeh chili recipe comes from the Alive magazine, which is a Canadian health and wellness mag. The original recipe was way too large for me, so I cut it in half.
It freezes really well, so you might want to double the recipe for some easy freezer meals later on.
Using tempeh, while a little harder to find in my area, was very similar to using regular extra firm tofu. If you can’t find tempeh, using tofu would work just as well. Make sure you either mash it up well, or put it in the food processor.
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 zucchini, diced
- 2 Tbsp (30 mL) chili powder
- 1 Tsp (8 mL) cumin
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) smoked paprika
- sea salt to taste
- 1 – 28 oz (398 mL) cans diced tomatoes, no salt added
- 1– 17 oz (250 g) packages tempeh, crumbled
- 1 cups (250 mL) cooked black beans
- 1/8 cup (30 mL) apple cider vinegar
- a good bunch of chopped cilantro for serving
- In large pot, heat olive oil over medium heat.
- Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt.
- Cook for 10 to 15 minutes, until tender.
- Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mL) water.
- Bring to a boil, reduce heat to medium-low.
- Cover, and cook for 2 hours.
- Season with extra salt, if desired.
- Ladle into bowls and garnish with lots of cilantro.
- Optional: If you're lazy like me, you could just throw everything into a crockpot and cook on low for 7 or 8 hrs. Well, that's what I do.