Tex-Mex Tempeh Chili

Name: Tex-Mex Tempeh Chili
Cuisine: Mexican
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup fresh or frozen corn kernels; 1 cup fresh or frozen corn kernels; 1½ cups cooked pinto beans or 1 (15.5-ounce) can pinto beans, rinsed and drained; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1 cup water; 1½ cups cooked pinto beans or 1 (15.5-ounce) can pinto beans, rinsed and drained; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 (14.5-ounce) can crushed tomatoes; 1 large yellow onion, chopped; 3 garlic cloves, minced; 2 jalapeño chiles, seeded and minced; 1 pound tempeh, steamed and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Tempeh’s meat-like texture and high protein content make it a natural ingredient for chili. If you’re not a fan of tempeh, substitute chopped seitan or reconstituted TVP.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Americas
Mexico
United States
Main course
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Stir in the garlic and jalapeños and cook for about 30 seconds, then stir in the chopped tempeh, chili powder, cumin, and oregano, and cook for 3 to 5 minutes longer. Add the crushed tomatoes, diced tomatoes with their juices, beans, water, and salt and pepper to taste.