Tempting Tempeh Chili Recipe

Tempting Tempeh Chili Recipe

Ingredients

Makes 4 to 6 servings

• 1 pound tempeh
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, minced
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup water, plus more if needed
• 1 1/2 cups cooked or 1 can pinto beans, drained and rinsed
• 1 (4-ounce) can chopped mild green chiles, drained
• salt and freshly ground black pepper
• 2 tablespoons minced fresh cilantro

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and allow to cool, then finely chop and set aside
3. In a large saucepan, heat the oil
4. Add the onion, bell pepper and garlic, cover and cook until softened, about 5 minutes
5. Add the tempeh and cook, uncovered, until golden, about 5 minutes
6. Add the chili powder, oregano and cumin
7. Stir in the tomatoes, water, beans and chiles
8. Season with salt and black pepper to taste
9. Mix well to combine
10. Bring to a boil, then reduce the heat to low, cover and simmer for 45 minutes, stirring occasionally, adding a little more water if needed
11. Sprinkle with cilantro and serve immediately

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