World’s Fair Chili

Name: World’s Fair Chili
Cuisine: American
Ingredients: 3 tablespoons chili powder; 1 tablespoon cider vinegar; 1 (4-ounce) can diced mild green chiles, drained; 1 (28-ounce) can crushed tomatoes; 1 cup low-sodium tomato juice or water; 1 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon natural sugar; 1 large yellow onion, finely chopped; 1 pound tempeh, steamed; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 1 cup low-sodium tomato juice or water; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Midwestern-Style Chili, with its subtle sweetness and absence of garlic, is inspired by the 1904 St. Louis World’s Fair, where chili was introduced to the rest of the world. If you like, instead of tempeh, you may use reconstituted TVP or, to make it soy-free, chopped seitan.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 pound

Americas
United States
Main course
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Crumble the tempeh and add it to the pot. Cook for 5 minutes, then add the onion and cook until softened, about 5 minutes. Stir in the tomatoes, chiles, vinegar, chili powder, sugar, oregano, and salt. Add the tomato juice and bring to a boil. Reduce the heat to a simmer, add the beans, and cook for 30 minutes.