If you want to make chili without meat, try this Chipotle Chili con Tempeh recipe. It has hearty crumbled tempeh and smoky chipotle peppers. It's great for a cozy dinner or making meals ahead of time for the week.
Ingredients: 1 tablespoon olive oil. 1 large onion, chopped. 3 cloves garlic, minced. 2 chipotle peppers in adobo sauce, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1 15-ounce can diced tomatoes. 1 15-ounce can black beans, drained and rinsed. 1 15-ounce can kidney beans, drained and rinsed. 1 cup vegetable broth. 1 tablespoon tomato paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 8-ounce package tempeh, crumbled. Salt and pepper, to taste. Fresh cilantro, for garnish. Vegan sour cream, for serving optional. Sliced avocado, for serving optional.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and cook for about 5 minutes, until the onion turns clear. After you add the chipotle peppers and minced garlic, cook for two more minutes. Add the cumin, smoked paprika, dried oregano, chili powder, and stir them in. Cook for one minute until the smell is nice. Red and black beans, vegetable broth, tomato paste, soy sauce, and maple syrup should all be added. Bring the mixture to a low boil, then turn down the heat and let it cook for 20 minutes, stirring every now and then. After 10 minutes, add the crumbled tempeh to the pot and keep it simmering. Add pepper and salt to taste. Serve hot with fresh cilantro on top. You can add vegan sour cream and sliced avocado on top if you want to. Have fun!
Prep Time: 15 minutes
Cook Time: 35 minutes
Prague For Bisface
