This quick and easy, veggie chill gets it's meaty texture from crumbled tempeh. {vegan}

Tempeh Chili

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.

This quick and easy, veggie chill gets it's meaty texture from crumbled tempeh. {vegan}

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?

 

Tempeh Chili

Recipe Type: entree
Makes: 6 servings

This quick and easy, veggie chill gets it's meaty texture from crumbled tempeh. {vegan}

This quick and easy, veggie chill gets it’s meaty texture from crumbled tempeh.

Ingredients:

  • 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

 

Instructions:

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.

 

http://www.themisfitbaker.com

 

This quick and easy, veggie chill gets it's meaty texture from crumbled tempeh. {vegan}


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7 thoughts on “Tempeh Chili

  1. jackiemania

    Absolutely delicious! A great depth of flavor (is that from the added cocoa?). I served it atop rice – I didn’t find it needed any additional adornment! Loved it so much I brought it for my lunch, too.

    Reply
    1. Starr @ The Misfit Baker Post author

      Thanks for trying the recipe, Sophie! I’m so glad to hear that you both enjoyed it! 😊

      Reply

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