Saturday, September 10, 2011

Smokey Tempeh Chili

It's hot, in the 90's and chili doesn't make sense, but it sounded good.
If you have a food processor with a blade attachment, you can grate all the vegetables in mere seconds. The red bell pepper will produce a considerable amount of liquid, make sure to drain that out.

Smokey tempeh, loads of red bell peppers, carrots and sweet walla walla onions slowly simmered in tomatoes and vegetable broth.

Smokey Tempeh Chili
2 tbl extra virgin olive oil
1 medium sized walla walla onion, grated
1 carrot, grated
2 red bell peppers, grated
3 garlic cloves, minced
1 tbl cumin
1 tsp dried oregano
2 tbl chili powder
1 tsp black pepper
2 tsp salt
1 tbl maple syrup
8 oz maple bacon tempeh, small dice
2 tbl tomato paste
1 tsp liquid smoke
1-15oz can kidney beans, drained and rinsed
1-15oz can diced tomatoes
1 cup vegetable broth
vegan sour cream for garnish, optional

Saute the onions, red bell peppers, carrots and garlic in oil over medium-high heat for 7 minutes until tender. Add the cumin, oregano, chili powder, pepper and salt. Saute 2 minutes more. Add the maple syrup and tempeh and saute 5 minutes more to brown. Add the tomato paste, liquid smoke, beans, tomatoes and broth and simmer, covered for 15 minutes. Remove the lid and simmer 10 minutes more. Season to taste.

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