Tempeh Chili
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 chopped onion
- 4 garlic cloves (minced)
- 8 ounces cake tempeh (crumbled)
- 1 (14 ounce) can tomatoes (crushed)
- 1 (15 ounce) can kidney beans (drained and rinsed)
- 1 green pepper (diced)
- 1 red pepper (diced)
- 2 jalapeno peppers (seeded and diced)
- 1⁄2 cup fresh cilantro (fresh-chopped)
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 (7 ounce) can chipotle chiles in adobo
Directions
- Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes.
- Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes.
- Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.
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