nutritional information

Per SERVING:

  • Calories: 209
  • Protein: 13 g
  • Total Fat: 10 g
  • Saturated Fat: 2 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 574 mg
  • Fiber: 3 g
  • Sugar: 7 g
Vegan

Chili Con Tempeh

Chili Con Tempeh

Serves 8

Cooking the tempeh separately from the liquid infuses it with flavor without overpowering the chili with spices.
  • 2 Tbs. olive oil, divided
  • 1 onion, chopped (1 cup)
  • 2 carrots, peeled and cut into ½-inch pieces (1 cup)
  • 5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided
  • 2 celery stalks, cut into ½-inch pieces (1 cup)
  • 1 medium red bell pepper, cut into ½-inch pieces (1 cup)
  • 1 small jalapeño pepper, minced
  • 1 14.5-oz. can whole tomatoes with juice
  • 1 6-oz. can tomato paste
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano
  • 1 ½ tsp. chili powder, divided
  • 2 8-oz. pkgs. tempeh
  • ½ tsp. red pepper flakes
  • 1 12-oz. bottle dark amber beer
  • 2 tsp. maple syrup
  • ½ cup cilantro leaves, finely chopped

1. Heat 1 Tbs. olive oil in large pot over medium heat. Add onion, carrots, and 1 Tbs. garlic, and sauté 5 minutes, or until onions are soft. Add celery, bell pepper, and jalapeño, and sauté 5 minutes more, or until bell pepper is crisp-tender.

2. Meanwhile, purée tomatoes and juice in blender or food processor until smooth. Add puréed tomatoes, tomato paste, cumin, oregano, 1 tsp. chili powder, and 2 cups water to onion mixture. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.

3. Pulse tempeh, red pepper flakes, remaining 2 tsp. garlic, and remaining 1/2 tsp. chili powder in food processor or blender until crumbly. Season with salt and pepper. Heat remaining 1 Tbs. olive oil in skillet over medium heat. Add tempeh mixture, and sauté 5 minutes, or until golden brown. Stir beer, maple syrup, and tempeh mixture into tomato mixture. Simmer, uncovered, 15 minutes more, or until thickened, stirring occasionally. Fold in cilantro.

April 2008

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comments

Veggie chili recipe

Tana - 2014-02-04 00:00:17

Im an Indonesian where TEMPE (the correct spell) originally come from :) and this recipe is interesting since we dont usually cooked it like you did but i'll give it a try

lilula - 2013-11-04 18:18:59

I've used this recipe as the basis for my chili a number of times. It has a nicely balanced flavor and includes that vital ingredient - beer - that I've long believed is essential to good vegetarian chili. It also lends itself easily to variation.

Mary Ann - 2011-04-19 15:51:51

Just made this for my dinner. I found it easy to make and very tasty to eat. Ruth.

Anonymous - 2011-02-08 13:29:47

I added pasta and kidney beans and vegan cheese for a cheesey chili mac that was SUPER good!

Stephanie - 2011-05-08 21:55:09