Tempeh Chili W/ Beans Recipe

Name: Tempeh Chili W/ Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 package (8 oz) tempeh; 1 large yellow onion, chopped; 1 green bell pepper, chopped; 1 large carrot, diced small; 3 cloves garlic; 1 Tablespoon olive oil + 2 teaspoons; 2 teaspoons soy sauce; 5 tablespoons chili powder (the fresher the better--buy it new); 2 teaspoons cumin; 2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried); 1 1/2 teaspoons salt; Couple of generous dashes fresh black pepper; 2 15 oz cans kidney beans, drained; 15 oz can pinto beans, drained; 1 bottle good dark beer (I use Negra Modelo); 18 oz can diced tomatoes; 3 tablespoons tomato paste; 1 1/2 cups water or veg broth; 2 teaspoons pure maple syrup; Juice of 1/2 a lemon; Handful fresh cilantro, chopped (about a cup, lightly packed)

Servings: persons

2 package (8 oz) tempeh
1 large yellow onion, chopped
1 green bell pepper, chopped
1 large carrot, diced small
3 cloves garlic
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
5 tablespoons chili powder (the fresher the better--buy it new)
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
2 15 oz cans kidney beans, drained
15 oz can pinto beans, drained
1 bottle good dark beer (I use Negra Modelo)
18 oz can diced tomatoes
3 tablespoons tomato paste
1 1/2 cups water or veg broth
2 teaspoons pure maple syrup
Juice of 1/2 a lemon
Handful fresh cilantro, chopped (about a cup, lightly packed)

1
In a large pot, cook onions and green bell pepper over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.
2
While the onions etc are cooking, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it's crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes (or longer).
3
Add garlic to the onion saute then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and stir. Add tomato sauce, tomato paste, beans and water. Add the tempeh as well. Lower heat to medium, stir it up and cover for 30 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. This can cook for as long or short as you'd like. The longer it cooks, the more the flavors absorb, add more cumin & chili powder to taste. Add cilantro as garnish and serve!
4
very good with corn bread and you can sprinkle cheese, chopped chives or sour cream if you want.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 package (8 oz) tempeh, 1 large yellow onion, chopped, 1 green bell pepper, chopped, 1 large carrot, diced small, and more.

Yes, Tempeh Chili W/ Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Chili W/ Beans

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