Diets

Chili Con Tempeh

Cooking the tempeh separately from the liquid infuses it with flavor without overpowering the chili with spices.

Cooking the tempeh separately from the liquid infuses it with flavor without overpowering the chili with spices.

Servings
8

Ingredients

  • 2 Tbs. olive oil, divided
  • 1 onion, chopped (1 cup)
  • 2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
  • 5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided
  • 2 celery stalks, cut into 1/2-inch pieces (1 cup)
  • 1 medium red bell pepper, cut into 1/2-inch pieces (1 cup)
  • 1 small jalapeno 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 1/2 tsp. chili powder, divided
  • 2 8-oz. pkgs. tempeh
  • 1/2 tsp. red pepper flakes
  • 1 12-oz. bottle dark amber beer
  • 2 tsp. maple syrup
  • 1/2 cup cilantro leaves, finely chopped

Preparation

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.