Photo from: The Simple Veganista
It wasn’t so long ago that I posted one of my favorite tempeh recipes, is it too soon for another? I think not! This tempeh chili recipe is packed full of flavor and ideal for a chilly day.
Why tempeh, you ask? Tempeh has a slightly earthy taste that adds a nice consistency and holds up well when seasoned and cooked. It’s considered a fermented food (double bonus for your gut health) and is less processed than tofu. It’s a healthier option, as it contains more protein (about 15 grams for a half a cup) and fiber (3.5 grams per half cup) along with the gut health benefit of being fermented.
2 T. olive oil
1 yellow or white onion, diced
1 large bell pepper (color of your choice), diced
2 large stalk celery, diced
1 large carrot, diced
1-2 jalapeno, seeded, diced
2 cloves garlic
3 tsp. chili powder
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. sea salt
¼ tsp. cayenne powder
One 8-ounce package Lightlife tempeh, grated on the largest setting of a box grater, or crumbled
1 cup organic pureed tomato sauce
2 cups diced tomatoes
One can chili beans (or could use beans of your choice)
1 cup organic corn
black pepper to taste
sea salt (to taste)
1/2 tsp. crushed red pepper flakes
1/2 cup green onions or scallions, chopped (garnish)
1/2 roma tomato, diced (garnish)
Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, celery, carrot, jalapeno and garlic cook for a few minutes until softened approx.. 4-5 minutes. Then add the tempeh and all of the seasonings. Cook till the tempeh begins to brown, 5 to 8 minutes. Stirring consistently.
Add all of the remaining ingredients, along with ½ a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Adjust seasoning to your liking.
Serve, sprinkled with green onion or scallions and sliced of avocado.