It is spring time and typical to Colorado we watched our 60 degree weather turn into a spell of winter, complete with blizzard and freezing winds from the north. It was a perfect reason to gather up the ingredients and cook a big batch of tempeh chili to keep us warm during the storm. This dish is quick to make and is a great source of protein, iron, and fiber so a small portion keeps you full. I also love that this recipe can be re-purposed to create new dishes during the week like; chili huevos rancheros or baked in the oven with a cornbread topping.
You can make this with your own soaked and cooked beans, or for a quick dish make this recipe with organic canned beans with no salt added to reduce the amount of sodium.
1/2 medium onion diced
1 package of tempeh
1 clove diced garlic
1 1/2 C. of organic tomato sauce
1 can(15-16oz) organic black beans
1 can(15-16oz) organic dark red kidney beans
1 can(15-16oz) organic pinto beans
1 tsp. dried oregano (mexican)
1 Tbs. dried cumin
1 tsp. paprika
1 tsp. cayenne pepper
1-2 Tbls. Ancho chili powder – Add more or add less if you like or even try different chili powders
1 tsp. black pepper
Salt to taste.
I saute the diced 1/2 onion in large soup pot with about a 1/2 to 1 tbs of olive oil on medium heat. I like to get a bit of a caramel color to the onion before adding the tempeh. After adding the tempeh, I like to add the seasonings and dried herbs.
I add the beans and tomato sauce when I have made sure the seasonings and dried herbs have infused the Tempeh. Once I have added the remaining ingredients I turn down the heat to simmer and let the chili simmer for about 20 min. making sure to stir every 7 min or so to keep anything from burning on the bottom since it is a very thick recipe. The last step is to add salt to taste.
Now the best part, top it off with your favorite condiments like AVOCADO!