An easy one pot meal that’s hearty, protein packed and my favorite chili recipe to date. Give it a try and let me know what you think!
In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili/bell pepper and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 1 hour.This would be fantastic with a dollop of this Basic Cashew Sour Cream or Lime-Cilantro Cashew ‘Sour Cream’. Serve with green onions and/or cilantro as well.
Also, pairs perfectly with this Sweet Chia Cornbread!
Serves 4 – 6
Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that’s great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you’ll need about 4 1/2 cups.
Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. So good!
For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of its natural flavor. Or try using the three grain tempeh as its flavor is not as strong.
If you find you added too much heat from the chipotle, try adding a teaspoon or so of cocoa/cacao powder or organic sugar.