January 31, 2018

Recipe of the Month: Tempeh Chili

From Food52.com

Serves 4 to 6

  • 2tablespoons olive oil
  • 1medium yellow or white onion, diced
  • One8-ounce package tempeh, grated on the largest setting of a box grater, or crumbled finely
  • 1large green bell pepper, diced
  • 1large stalk celery, diced
  • 2cloves garlic
  • 1/2cup pureed tomato sauce
  • One15-ounce can kidney beans, drained (or 1 1/2 cups cooked)
  • One15-ounce can pinto beans, drained (or 1 1/2 cups cooked)
  • 1teaspoon cumin
  • 2teaspoons chili powder
  • 1/2 to 1teaspoons sea salt (to taste)
  • 1/2teaspoon crushed red pepper flakes
  • 1/2cup green onions or scallions, chopped
  1. Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they’re tender, another 5 minutes. Add the garlic. Continue cooking another two minutes.
  2. Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions.