Tempeh Chili
Tempeh is a great meat-replacement option made from fermented soybeans. This recipe also contains other plant-based protein from cannellini beans and kidney beans, making it a plant-based bowl of delicious protein as well as healthy fats (thanks tempeh!). Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 Tsp olive oil
- 1/2 large yellow or white onion diced
- One 8-ounce package tempeh grated on the largest setting of a box grater, or crumbled finely
- 1 large yellow bell pepper diced
- 2 large stalk celery diced
- 1 roasted jalapeno seeded, diced
- 2 cloves garlic
- 1 cup organic pureed tomato sauce
- One can cannelini beans drained (or 1 1/2 cups cooked)
- One can kidney beans drained (or 1 1/2 cups cooked)
- 2 tsp chili powder
- 1 large diced tomato
- 1 small can organic tomato paste
- pinch of cinnamon
- 2 tsp liquid amino acids
- 1 tsp molasses
- 1 tsp apple cider vinegar
- 1 small bunch fresh oregano
- black pepper to taste
- sea salt to taste
- 1/2 tsp crushed red pepper flakes
- 1/2 cup green onions or scallions chopped (garnish)
- 1/2 roma tomato diced (garnish)
Instructions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, and garlic cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes.
- Add all of the remaining ingredients, along with 1 a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions and tomatoes.
