Chili Con Tempeh
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.