Tempeh Chili con Frijoles
Submitted by Isa
|
 |
| prep time: 15 minutes | cooking time: 1 hour 20 minutes | makes 6-8 |
|
| A hearty, luscious and flavorful chili, brimming with the goodness of tempeh and rounded out with the greatness of beer. I like to serve it with a mound of guacamole and thick slices of cornbread. Some finely chopped red onions sprinkled over the top wouldn't hurt either. |
|
Equipment:
Large pot with a lid
Large frying pan
Ingredients
1 package (8 oz) tempeh, diced medium
1 large yellow onion, diced medium
1 green bell pepper, diced medium
1 large carrot, diced small
3 cloves garlic
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
15 oz can pinto beans, drained
1 cup good dark beer (I use Negra Modelo)
18 oz can diced tomatoes
3 tablespoons tomato paste
1 1/2 cups water or veg broth
2 teaspoons pure maple syrup
Juice of 1/2 a lemon
Handful fresh cilantro, chopped (about a cup, lightly packed)
Directions
In a large pot, cook onions and green bell pepper over med-high heat, until tender and a little brown (15-20 minutes) stirring occassionally.
At the same time, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occassionally. When water is mostly absorbed, mash tempeh with a fork, so it's crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes.
At this point, the twenty minutes for your veggies should be up. Add garlic and saute one minute, then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. Add cilantro. Serve! |
 |
|
Reviews (add your own)
|
|
|
|
| Blackowls wrote on Sunday November 30th, 2003 10:44 PM |
 four soybeans |
|
At first, I was cursing myself for choosing this particular chili recipe. Looking for ingredients, preparing and cooking all together took me over three hours. That's one expensive chili! (time=money)
Ah~ but once I tried it, it was the greatest chili ever. Very pungent and that fresh cilantro added in the end produced outstanding flavour. The next time, I will put weebee more spicy stuff (chili powder and cayenne pepper) since I go nuts over spicy food.
This will definitely be one of my favourite recipe.
Oh, I used soy burger instead of tempeh and used black & kidney beans. |
|
|
|
|
| Adam Yeoman wrote on Wednesday December 10th, 2003 01:11 AM |
four soybeans |
|
|
I am not an experienced cook by any stretch of the imagination, but this was not hard to prepare and it's frickin good. Highly recomended. |
|
|
|
|
| wrote on Thursday February 26th, 2004 12:09 AM |
four soybeans |
|
|
|
|
|
|
|
| Rachel wrote on Thursday May 06th, 2004 02:27 PM |
 three and a half soybeans |
|
|
I made this for my non-veg family and they loved it! Personally, I was not in love with it but it was good and I would make it again. I substituted a zucchini for the green pepper because that's what I had in my frig. |
|
|
|
|
| amira wrote on Tuesday May 25th, 2004 04:16 PM |
four soybeans |
|
|
So good, and so easy!!! I forgot to get the chili powder so I used two serrano peppers and a couple of tbsp's of paprika. Worked just as well! |
|
|
|
|
| Randeep wrote on Sunday October 03rd, 2004 06:14 PM |
four soybeans |
|
|
I made this chili at a vegan potluck and it went fast. Everybody loved it- I substituted Indian curry powder for chili powder and used Newcastle beer and it worked like a charm. |
|
|
|
|
| Chloe wrote on Thursday October 27th, 2005 05:05 AM |
four soybeans |
|
|
This chili is amazing! It was the talk of the potluck. I have to admit, though, that I did not use the tempeh -- I added some sunflower seeds instead. I also added a can of sweet corn, and I used kidney beans, black beans, and garbanzo beans. Mmm. Delicious. Next time I'm going to add pinto beans as well. Remember to add additional spice and salt for each additional ingredient! That's what makes it so good. |
|
|
|
|
| tiffany wrote on Thursday November 03rd, 2005 04:39 PM |
four soybeans |
|
this really is the best chili i've ever had. i loved the texture of the tempeh. i added some black beans and tweaked the recipe a bit, but overall it totally knocked my sock off, yeah, my one sock. i eat chili at least 3 times a week, and this is by far the yummiest. thanks!
xoxo tiffany |
|
|
|
|
| mossy wrote on Monday January 16th, 2006 11:06 PM |
four soybeans |
|
|
Yummy and easy to make :-) |
|
|
|
|
| Sunshine wrote on Wednesday August 02nd, 2006 10:12 AM |
three and a half soybeans |
|
|
This was time-consuming but soooo worth it! I forgot to buy some ingredients, namely the carrots and beer, but it went off just fine without them. (I used 1/2 cup veg. broth and 1/2 cup water to deglaze the pan instead.) I also threw in some fresh chopped jalepeno because my garden is just churning them out. This was so good that even my highly carnivorous family loved it! |
|
|
|
|
|
|
| |
|
