Chili Con Tempeh
Chili Con Tempeh
We can never share enough tempeh chili recipes! This is one is so hearty and one of our faves.
Ingredients
- 1 (8 oz) Tootie’s Tempeh, crumbled
- 2 TBSP extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red or green pepper, chopped
- 2 medium carrots, chopped
- ½ tsp salt, divided
- 4 cloves garlic, chopped
- 3 TBSP chili powder
- 2 tsp ground cumin
- 1 tsp coriander
- 1 ½ teaspoons smoked paprika
- 1 tsp dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
- 1 can (15 ounces) black beans (with liquid)
- 1 can (15 ounces) pinto beans (with liquid)
- 1 cup vegetable broth or water
- 3/4 cup frozen corn
- 2 TBSP chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, vegan sour cream, shredded vegan cheese, etc.
Instructions
- Add olive oil to a heavy-bottomed pot (or Instant Pot) and saute the crumbled tempeh, chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent. Add the garlic, chili powder, cumin, coriander, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the black beans and pinto beans, vegetable broth, and corn. Stir to combine and let the mixture come to a simmer (or if using InstaPot cover and set for 15 min pressure cook). Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Add the chopped cilantro, stir to combine, and then mix in the lime, to taste. Add salt to taste. Serve with garnishes of your choice (we used red onion, Cocojune yogurt, avocado, pepitas, and cilantro).