I’ve been making Chili in various forms for as long as I’ve been cooking, and that really is quite a long time. In the days before my vegan life, I used choice cuts of meats, and once in awhile scored some great venison. I had to adjust the recipe for use with products like tofu and tempeh. They don’t have the fat that animal product does, so I use a little more oil to sweat the vegetables, and lime juice to deglaze the pan. This recipe is the result of the happy mix between chilis, tempeh, and black beans.
Black Bean & Tempeh Chili
2015-02-14 17:31:53
A happy mix between tempeh, chilies, and black beans.
Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
Ingredients
- 2 tbsp sunflower oil
- 2 carrots, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1/4 cup onions, diced
- 4-5 garlic cloves, minced
- 1 jalapeno, diced
- 1/2 poblano chili, diced
- 1 anaheim chili, diced
- 1 yellow waxy chili
- 1 tbsp cumin powder
- 1 tbsp. coriander powder
- 2 tbsp red chili powder
- 1/4 tsp cayenne pepper (more if you like it hot)
- 1 lb tempeh, minced
- Juice of 2 or 3 limes
- 1 cup cooked black beans
- 1 cup cooked red kidney beans
- 4 cups Vegetable Stock
- Chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- In a sturdy stock pot, heat up the oil. Add the carrots, peppers, onion, garlic, and chilies.
- Saute on a medium low heat until the onions are translucent.
- Add cumin, coriander, chili powder, and cayenne. Cook for a minute or two more.
- De-glaze with the lime juice.
- Add the tempeh and stir to incorporate all the ingredients.
- Add the beans and vegetable stock. Bring to a boil
- Turn down the heat and cover. Simmer on a low heat for 2 hours. This ensures that all the flavors infuse together and makes a tasty and comforting chili.
Notes
- Serve garnished with cilantro and cashew lime crema.
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