The Ultimate Tempeh Chili Food

THE ULTIMATE TEMPEH CHILI

THE ULTIMATE TEMPEH CHILI image

Tempeh chili is an easy one-pot meal that's hearty, protein packed and one of my favorite chili recipes to date. Give it a try and let me know what you think!

Provided by Julie | The Simple Veganista

Categories Entree

Time 50m

Number Of Ingredients 18

Ingredients

1 (8 oz.) package tempeh (I used this three grain tempeh), crumbled
1 large onion, chopped
3 large cloves garlic, minced
2 tablespoons olive oil or 1/4 cup water, for sauteing
1 can (15 oz.) red kidney beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
1 can (14oz.) sweet corn, drained, optional
1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
2 tablespoons chili powder
1 teaspoon cumin
1/2 - 1 teaspoon garlic powder, optional
1/2 teaspoon chipotle powder, optional
salt & pepper to taste
1 bottle (8oz.) dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
sliced scallions
Vegan Cashew Sour Cream

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!

Nutrition Facts : Calories 366 calories, Sugar 6.1 g, Sodium 623.6 mg, Fat 8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 54 g, Fiber 20.8 g, Protein 21 g, Cholesterol 0 mg

THE ULTIMATE CHILI

The Ultimate Chili image

This is the best chili ever! I don't remember where I got the orginal recipe for this, but I've tweeked it to fit our tastes.

Provided by Chippie1

Categories One Dish Meal

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
salt and pepper
3 (15 ounce) cans dark red kidney beans
3 (14 1/2 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine

Steps:

In a large skillet over medium-high heat, cook ground beef until evenly browned.
Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar.
Season with chili powder, cumin, parsley, basil and Worcestershire sauce.
Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours.
Pour in the wine during the last 2 hours.

Nutrition Facts : Calories 470.2, Fat 9.3, SaturatedFat 3.3, Cholesterol 49.1, Sodium 936.7, Carbohydrate 59.6, Fiber 17.4, Sugar 2.1, Protein 35.8

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