Tempeh Chili Con Frijoles Food

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!

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.

CHILLI TEMPEH STIR-FRY

Steps:

• Boil the broccoli for 1 min 30 secs. Drain.
• Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
• Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.

CHILI FRIJOLES - MEXICAN BEANS

Steps:

• Wash beans thoroughly.
• Cover with cold water and let stand overnight.
• Drain well and cover with boiling water; add onion and cook until tender.
• Drain and chop beans fine; add salt, pepper and chili powder.
• Brown bacon in skillet; add garlic, cook until golden and remove from fat.
• Stir beans into fat and cook until brown; remove to platter.
• In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
• Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.

CHILI CON CARNE CON FRIJOLES

Steps:

• In a large pot, brown ground beef, breaking apart any large chunks.
• Add in onion and garlic, fry until softened.
• Add green pepper.
• Add tomatoes, undrained.
• Stir in all beans, undrained.
• Add chili powder, black pepper.
• Stirring once in awhile to prevent scorching, simmer for 2 hours.
• Skim fat, if lean beef used this step shouldn't be necessary.
• Taste and adjust seasoning.