Tempeh Chile Food

TEMPEH CHILE

Steps:

• Heat the oil in a 4 quart Dutch oven over medium heat. Add the onions and sweat for 2 minutes. Add peppers, garlic and jalapenos and sweat for 4 minutes. Add remaining ingredients, simmer for 1 hour and serve.

THE ULTIMATE TEMPEH CHILI

Steps:

• Stovetop: In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 45 minutes to 1 hour. Chili will thicken upon cooling.
• Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours. Chili will thicken as it cools.
• Serve with optional garnish. Also, pairs perfectly with Jalapeno Cornbread Muffins or Sweet Chia Cornbread!
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for 5 - 6, kept in airtight container. To store longer, store in the freezer with freezer safe containers for 2 - 3 months.
• Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that's great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you'll need about 4 1/2 cups.
• Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. It's just so good!
• For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of its natural flavor. Or try using the three grain tempeh as its flavor is not as strong.
• If you find if you added too much heat from the chipotle, try adding a teaspoon or so of cocoa/cacao powder or organic sugar.
• This recipe was updated in Sept. 2019 with new photos and helpful tips. The only changes made to the recipe was adding a can of sweet corn. Since so many who commented on the recipe added it, I thought I would do the same. It's delicious, but optional!