This is the fourth chili recipe I have blogged. I didn’t realize how much I like to cook and eat chili until I saw that this is the fourth time I’ve told you guys that I like to cook and eat chili.
This one is quick, easy, and delicious. Definitely a keeper. I based it off of this recipe from vegetarian.about.com. Recipe verdict: way good.
1 package of tempeh, crumbled (I wouldn’t have been sad if I had used two.)
yellow onion, diced
red bell pepper, chopped
green bell pepper, chopped
2 15 ounce cans of red kidney beans, drained and rinsed
8 ounce can of fire roasted tomatoes
1 tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
3/4 – 1 cup vegetable broth
salt and pepper to taste
shredded reduced fat Mexican cheese to put on top, optional
1. Heat a little olive oil in a skillet over medium heat. Crumble the tempeh into the skillet. Cook, stirring occasionally, until it starts to brown. Add roughly 2 tsp of soy sauce, stir, and set aside.
2. Heat a little more olive oil in a stock pot. Add the diced onion, chopped bell peppers, and minced garlic. Cook just until they start to soften.
3. Add the rinsed kidney beans, can of fire roasted tomatoes (with juice), cooked tempeh, chili powder, cumin, and cayenne pepper. Stir, reduce heat, and cover.
4. I had to add vegetable broth to get the right consistency. I think I used about 3/4 of a cup. I suggest adding a little to start and adjusting based on the look and taste. Same thing for the salt and pepper.
5. Cook for about 25 minutes, stirring occasionally.
6. Ladle into bowls and top with shredded cheese, if you’re into that.