Tempeh Chili Con Frijoles

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adapted from The Post Punk Kitchen one of my favorite recipe resources!

1 package tempeh, diced medium

1 large Onion, diced medium

1 Green Pepper, diced medium1 Red Pepper, diced medium

2 Carrots, diced small

2 Celery ribs, chopped

3+ cloves Garlic, chopped

1 Tablespoon Olive Oil and 2 teaspoons

2 Teaspoons Tamari

4 Tablespoons Chili Powder

3 Teaspoons Cumin

1 Teaspoon dried Oregano (or 2 Teaspoons fresh chopped)

1 1/2 Teaspoons Salt

1 Teaspoon liquid smoke

Black pepper (a few dashes)

Cayenne Pepper (for heat)

1 can Pinto beans (rinsed and drained)

1 can Chick Peas (rinsed and drained)

1 can Dark Red Kidney beans (rinsed and dried)

1 can Corn (rinsed and dried)

1 cup good dark beer (optional, I used Anderson Valley Winter Solstice)

2 cans diced Tomatoes

3 Tablespoons Tomato Paste

1 1/2 cups water or Veggie Broth

Fresh Cilantro, Red Onions or Cheese for garnish

 

In a large pot cook onions, peppers, carrots and celery over medium high heat in 1 tablespoon olive oil until tender and a bit brown (15-20 minutes) stirring occasionally.

At the same time place tempeh in a large frying pan and fill with water until tempeh is almost covered.  Add 2 teaspoons Tamari and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally.  Before water is fully absorbed mash tempeh with a fork, so that it is crumbly but still chunky.  Lower heat to medium, add 2 teaspoons olive oil and saute for 15 more minutes.

Both the veggies and the tempeh should finish cooking at the same time.  Now add Garlic to veggies and saute for one minute.  Then add salt and spices and saute for another minute.  Add beer and deglaze the pot.  Cook for another two minutes.  Then add tomato paste, diced tomatoes, corn, beans, tempeh, and broth or water.  Lower heat to medium, stir everything together, and cover for 20 minutes stirring occasionally.

Serve with preferred garnish and enjoy!

 

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