Posts Tagged ‘chili’

  1. stove-top tempeh chili

    December 7, 2014 by Angie

    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.

    Missing the chili cook off!

    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.

    Stovetop tempeh chili

    Ingredients

    olive oil
    1 package of tempeh, crumbled (I wouldn’t have been sad if I had used two.)
    soy sauce
    yellow onion, diced
    red bell pepper, chopped
    green bell pepper, chopped
    garlic, minced
    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

    Directions

    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.

    stovetop tempeh chili with shredded cheese


  2. tempeh chili con frijoles

    February 17, 2014 by Angie

    I made this new to us chili recipe this weekend. It’s by the always wonderful Isa Chandra Moskowitz of the Post Punk Kitchen. Here’s a link to her full recipe.

    tempeh chili con frijoles

    I made a few changes because I always have to change things at least a little, it seems. I skipped the boiling the tempeh step because I think tempeh is delicious without this step which, in my view, just takes more time and creates more dishes to wash. I cooked the veggies alone in a little olive oil for maybe eight minutes then added the crumbled tempeh to the pot. I used dried oregano. I used just over a half of a cup of beer because I couldn’t find one lonely can of Negra Modelo to buy and I wasn’t very confident in the dark Mexican beer that I bought instead. I used 1 cup of vegetable broth and made up for the missing beer and broth liquid by adding about a 3/4 of a cup of water. I cooked covered for only about 20 minutes and then served without the maple syrup, lemon, or cilantro. I topped mine with some shredded reduced fat Mexican cheese because my name is Angeleen and I am a cheese addict.

    Robbie and I both really enjoyed it. I’m looking forward to eating the leftovers (it made quite a bit) for dinner tonight.


  3. soy chorizo chili

    September 20, 2012 by Angie

    We got a Trader Joe’s! Well, Sarasota got a Trader Joe’s, but that’s better than nothing! On our way back from Miami a couple of weekends ago we stopped at the brand new, insanely crowded store and filled a cooler with coveted, inexpensive food stuffs. Amongst our loot was the very popular Trader Joe’s brand vegan soy chorizo. It comes in a plastic sausage wrapper sort of thing. When you open that up you get crumbly, slightly spicy, vegan chorizo. I used it in this favorite three-bean chili recipe which I’ve posted in the past. I left out the black beans and added the soy chorizo right into the slow cooker. It was delicious and now I understand the national fervor for this soy chorizo.


  4. three-bean chili

    March 15, 2012 by Angie

    I had already decided to bake vegan cornbread muffins for this week’s 52 Weeks of Baking Challenge.  What goes better with cornbread muffins than chili?  The answer is nothing. Therefore…chili.

    I followed the recipe from the ever-fabulous cookbook by Robin Robertson, Fresh from the Vegetarian Slow Cooker.  I really can’t recommend this book enough.  I am a big fan of every recipe I’ve made from it.  In case you’re not motivated to buy it or check it out from your library, a kind Internet person has typed out the recipe for you here.  I followed it without variation up until the chive-flecked dumplings part where I closed the book and made cornbread muffins instead.