I love chilis! Not only are they hearty and flavourful, but the vegetarian versions are so quick and easy to throw together, making them perfect for weeknight meals. Unfortunately, Dave has not been so easy to win over, claiming that he doesn’t like chili at all! *gasp!* That is, until he met this one.
Crumbled tempeh did a great job bring a little meaty texture to this dish. And I kept the spices light so it would be family friendly (add a pepper or two if you like yours hot). This recipe makes a big batch for just the two of us, but it’s even better the next day as leftovers, and freezes well too.
Dave particularly likes this served along side Homemade “Boxed” Macaroni and Cheese from Fried Dandelions (apparently then it tastes like Hamburger Helper Chili Macaroni). But I like mine topped with a little vegan cheese, a dollop of my Tofu Sour Cream, and a few tortilla chips on the side.
What are you favourite chili garnishes?
Recipe Type: entree
Makes: 6 servings
- 2 tbsp Grapeseed Oil
- 1 pkg (8oz/225g) Tempeh
- 2 cup Chopped Yellow Onion
- 3 Cloves Garlic, minced
- 2 tbsp Chili Powder
- 1 tbsp Unsweetened Cocoa Powder
- 1 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
- 2 1/2 cup Vegetable Broth
- 1 can (28oz/796ml) Diced Tomatoes, with their juices
- 1 tbsp Bragg Liquid Aminos (or soy sauce)
- 1 can (19oz/540ml) Kidney Beans, rinsed and drained
- 4 tbsp Coarse Coarnmeal
In a large pot, over medium heat, warm the oil. Add the tempeh, and onions. Stir to combine and then cook, stirring occasionally, until the the onion is translucent (about 5 minutes).
Add the garlic, chili powder, cocoa powder, oregano, cumin, and cayenne pepper. Cook, stirring constantly, for 1 minute.
Add the broth, diced tomatoes and their juices, Bragg Liquid Aminos, and kidney beans. Stir to combine, and bring to a simmer. Stir in the coarnmeal, and continue to simmer for 30 minutes, stirring occasionally.
Serve and enjoy.