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
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.
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.
January 31, 2018
Recipe of the Month: Tempeh Chili