Delicious tempeh chili!

I had a craving for chili, so I decided to look around for a nice, hearty vegan chili.  Because I had so much success with using tempeh in a vegan bolognese sauce, I googled “tempeh chili,” and found a great recipe from the Post Punk Kitchen.  I modified it a little based on my own preferences, and it was amazing! Here’s the recipe with my minor changes:

1 package (8 oz) tempeh, chopped into small pieces (I used Lightlife soy tempeh)
1 large yellow onion, diced medium
1 bell pepper, diced medium (I used an orange pepper)
2 large carrots, diced small
3 cloves garlic, chopped finely
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
1 tablespoon chili powder (use more or less depending on your tolerance for spice.  1 tablespoon created a mild chili)
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
1-2 cups of cooked kidney beans
1 cup good dark beer (I used Holy Grail beer, but I suppose any dark ale will suffice)
28 oz can of diced tomatoes
3 tablespoons tomato paste
1 1/2 veg broth
1 tsp agave
Handful fresh cilantro, chopped (about a cup, lightly packed)

In a large pot, cook onions, garlic, green bell pepper and carrots over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.  Add the chopped tempeh, spices, soy sauce, and cook for a minute.  Then add the beer to deglaze the pot.  Cook for a couple of minutes.  Add tomato sauce, tomato paste, beans, vegetable broth, and agave.  Bring to a simmer and cook for two hours on low-ish heat (simmering but not boiling away).  You can cook for less time, but the longer the chili cooks, the better it will taste.  Serve with cilantro sprinkled on top of each bowl.  I LOVE cilantro, so I added about a handful of freshly chopped cilantro to my bowls.  I also served mine with a vegan cornbread recipe (also from the Post Punk Kitchen), but I didn’t love it.  I think it needed to be sweeter.  Enjoy!


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