Sunday, January 8, 2012

Chili Con Tempeh

Spicy, a little sweet, thick and slightly smoky, this chili is filled with good-for-you tempeh, kidney beans and plenty of peppers. 

Chili Con Tempeh
2 tbl safflower oil
1 white onion, small dice
1 poblano pepper, small dice
1 jalapeno, minced
2 garlic cloves, minced
1 1/2 tbl chili powder
1 tbl cumin
2 tsp dried oregano
1/2 tsp sea salt
1/2 tsp pepper
8 oz crumbled tempeh
1 chipotle pepper in adobo, seeded & minced
1 cup vegetable broth
15 oz can tomato sauce
1/4 cup agave
15 oz can kidney beans, drained & rinsed
Vegan sour cream & chives for garnish

Saute the onions, poblano and jalapeno in oil until soft and fragrant, 5-7 min. Add the garlic, spices, salt and pepper and cook to toast the spices, 2-3 minutes. Add the tempeh and chipotle and saute to brown, 5 minutes.
Add the broth and scrape all the bits off the bottom of the pan. Add the tomato sauce, agave and beans and bring to a boil. Reduce to a simmer and cook over medium-low heat for 25 minutes.
Garnish with sour cream and chives.

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