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.
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.