alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Amy’s Tempeh Chili

Serves 4 to 6.

    Share

    Amy’s Tempeh Chili

    My cousin Amy has been a vegetarian for as long as I can remember. When we were kids she was always served something intriguing at family Easter and Christmas celebrations instead of ham or turkey. This recipe is both vegan and gluten free.

    Advertisement

    Tip:

    Look for tempeh that is certified organic and non-GMO. Tempeh is a fermented soybean product, an excellent source of protein, and much easier to digest than tofu.

    Advertisement

    Amy’s Tempeh Chili

    Ingredients

    • 2 Tbsp (30 mL) coconut oil
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 jalapeno pepper, chopped
    • 1 - 9 oz (250 g) package organic tempeh
    • 1 small sweet red pepper, chopped
    • 4 celery stalks, chopped
    • 1 cup (250 mL) chopped carrots
    • 4 tomatoes, coarsely chopped, or 1 - 28 oz (796 mL) can unsalted diced tomatoes
    • 1 - 15 oz (425 g) can kidney beans, drained and rinsed
    • 1 - 15 oz (425 g) can garbanzo beans (chickpeas), drained and rinsed
    • 2 Tbsp (30 mL) hot chili flakes
    • 1 tsp (5 mL) turmeric
    • 1 tsp (5 mL) ground cumin

    Nutrition

    Per serving:

    • calories344
    • protein20g
    • fat12g
      • saturated fat5g
      • trans fat0g
    • carbohydrates46g
      • sugars10g
      • fibre12g
    • sodium245mg

    Directions

    01

    In large pot, melt coconut oil over medium heat. Add onion, garlic, and jalapeno; cook, stirring frequently, for 5 minutes. Crumble three-quarters of the tempeh into pot. Cook, stirring frequently, for 5 minutes. Add red pepper, celery, and carrots; cook, stirring frequently, for 5 minutes. Add more coconut oil if necessary. Add tomatoes with their juice, kidney beans, garbanzo beans, chili flakes, turmeric, and cumin. Increase heat and bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for at least 30 minutes. Season with sea salt and pepper. Serve topped with remaining crumbled tempeh.

    Advertisement

    Like this recipe?

    This recipe is part of the Joyous Recipes collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.