Tempeh Chili

Name: Tempeh Chili
Ingredients: 2 teaspoons olive oil; 1 chopped onion; 4 garlic cloves (minced); 8 ounces cake tempeh (crumbled); 1 (14 ounce) can tomatoes (crushed); 1 (15 ounce) can kidney beans (drained and rinsed); 1 green pepper (diced); 1 red pepper (diced); 2 jalapeno peppers (seeded and diced); 1/2 cup fresh cilantro (fresh-chopped); 1 tablespoon ground cumin; 1 teaspoon salt; 1 (7 ounce) can chipotle chiles in adobo

13 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1 chopped onion
4 garlic cloves (minced)
8 ounces cake tempeh (crumbled)
1 (14 ounce) can tomatoes (crushed)
1 (15 ounce) can kidney beans (drained and rinsed)
1 green pepper (diced)
1 red pepper (diced)
2 jalapeno peppers (seeded and diced)
1/2 cup fresh cilantro (fresh-chopped)
1 tablespoon ground cumin
1 teaspoon salt
1 (7 ounce) can chipotle chiles in adobo

Directions

1

Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes.
2

Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes.
3

Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.