Chili con Tempeh


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Chef: Thomas Gates

Serves: 4


Excellent alternative to bean-only vegetarian chili. Adds some good texture similar to ground meat and a really good earthy smokey flavor.


1 pkg Tempeh
1 can whole tomatoes
2 cup black beans
1.5 cup red kidney beans
2 clove garlic, sliced
1 onion, chopped
1 jalapeno, minced
1 medium green pepper, chopped
2 tbsp chili powder
1 tbsp cumin
1 tsp crushed red pepper
3 tbsp peanut (or other neutral) oil
2 tbsp tomato paste

Heat a medium dutch oven or heavy bottomed pan over medium heat.
Add 2 tbsp of the oil and when hot break the Tempeh into rough pieces not being too concerned about uniformity of size or if little bits break off.
Fry the Tempeh mess stirring regularly until it's all golden brown and there is a toasty smell in the air.
Remove Tempeh and set aside.
Return the dutch oven to medium heat and add the remaining oil.
Sweat the onion, jalapeno, and green pepper.
Add the garlic and spices when things get soft for a minute or two.
Add the beans (with some cooking liquid if homemade, drained if canned).
Add the tomatoes, tomato paste, and a healthy dose of salt.
Add the tempeh back to the pot and simmer for 5 to 10 minutes.
Serve with rice if desired.
Garnish with sour cream, cheese, fresh cilantro or scallions.