Protein Rich Tempeh Chili
Servings 8 people
Ingredients
- 2 tbsp avocado oil (divided)
- 1 package tempeh
- 2 tbsp tamari
- 2 tbsp vegan Worcestershire sauce
- 1 medium onion, diced
- 2 large garlic cloves, minced
- 1 tsp sea salt
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 2 tbsp tomato paste
- 1 cup frozen corn
- 2 28oz cans organic fire roasted diced tomatoes
- 1 720 ml bottle strained tomatoes
- 1 14oz can black beans, pinto beans or kidney beans (or 1 1/2 cups cooked)
- 1 tbsp organic dark brown sugar
Spice Blend
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp chipotle chili powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp cinnamon
Instructions
- In a bowl, measure out and add all of the ingredients for the spice blend. Set aside.
- In a separate bowl, crumble the block of tempeh into small pieces.
- Dice the onions and peppers. Mince the garlic.
- Measure out frozen corn and set aside to thaw a little.
- If you are using canned beans, drain and rinse them.
- Heat a large pot over medium heat. Add 1 tbsp of avocado oil and warm (about 1 minute).
- Add the tempeh and cook for about 5 minutes, stirring frequently. The tempeh should be browning nicely (not burnt). Adjust your stove, accordingly.
- Add the Worcestershire sauce and tamari. Stir and cook for another minute or so. This will add a rich flavour to the tempeh. Spoon the tempeh into a bowl and set aside.
- Add the other 1 tbsp of avocado oil to the pot and heat for about a minute.
- Add the diced onions, peppers, garlic and sea salt. Cook and stir occasionally for about 5 to 7 minutes. The vegetables should be soft and slightly browned.
- Add the spice blend and tomato paste. Cook and stir for about another minute.
- Add the remaining ingredients, including the tempeh, and stir to combine. Bring to a boil, reduce heat to simmer and cover.
- Cook for about 40 minutes, stirring about every 5 to 10 minutes to ensure the mixture doesn't stick to the bottom of the pot. You can continue to simmer longer. The longer it simmers, the more flavour will develop.
- If you want a thicker chili, remove the lid and continue to simmer until the desired consistency is reached.
- Spoon into bowls. You can garnish with some avocado and/or green onions or vegan cheese and a slice of lime. We like to serve our chili with some organic tortilla chips.
