Cooking up another tasty plant based dish today with this Tempeh Chili.
I had some tempeh in the fridge with no plan on what to do with it. Sounded like a good ingredient to make a plant based chili with a jalapeño, onion and red bell pepper that were sitting around as well. I just added some frozen corn, a can of black beans, fire roasted tomatoes and some spices and Tempeh Chili it was! Bonus… I had a bread bowl in the freezer too!
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 6 cloves garlic, minced
- 2 8–oz. pkg. tempeh, crumbled
- 1 tsp. liquid smoke
- 1 15–ounce can diced fire-roasted tomatoes, undrained
- 1 15 oz. can black beans, drained, rinsed
- 1 cup fresh or frozen corn kernels
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1 lime, juiced
- salt & pepper to taste
- 2 Tbls. masa (mix with a little water to make a paste)
Sour Cream (vegan, if desired)
- In dutch oven, add a little oil and saute the onion, jalapeno, red bell pepper and tempeh together to brown the tempeh and soften the veggies.
- Add garlic, liquid smoke, chili powder paprika, cumin, oregano, onion powder, garlic powder, cayenne pepper and cook another minute or two, then add tomatoes, black beans, and corn. Bring to a boil, reduce heat, cover and simmer 15-20 minutes. Stir in masa paste to thicken a bit and let it cook a few more minutes.
- Add lime juice and salt/pepper to taste. Adjust seasonings to your taste.
- Serve topped with your favorite toppings.
If you want a looser chili, you can add some broth or another can of undrained fire roasted tomatoes. I like to thicken chili with some masa mixed with water to make a paste.