Tempeh Chili

Tempeh Chili
Serves 4-6

Preparation Time
20 mins

Cooking Time
20 mins

This recipe uses grated tempeh to replace ground meat. Tempeh is a cultured food made from soybeans. Using canned beans makes this a quick and easy recipe. Serve as is or prepare it on top of a salad for a healthy version of a taco salad (great for warmer weather).

8 ounces tempeh, any variety
1 Tablespoon olive oil
1 onion, chopped
1 red pepper, chopped
1 jalepeno pepper, seeded and diced
3 cloves garlic, minced
1- 28 ounce can whole plum tomatoes
1-15 ounce can black beans, drained and rinsed
2-15 ounce cans kidney beans, drained and rinsed
1 teaspoon cumin
1 Tablespoon chili powder
dash cayenne pepper
2 Tablespoons apple cider vinegar

Crumble or grate tempeh into small pieces using your hands or a grater. Set aside.

In a large saucepan, heat the oil over medium high heat. Sauté onions and red and jalepeno peppers in oil until onions are clear. Add garlic cloves and grated tempeh and cook, stirring often, for 5 minutes until tempeh is starting to brown.

Add tomatoes and break them up into the tempeh using the back of a wooden spoon. Add remaining ingredients and bring to a boil.

Reduce heat, and simmer for at least 20 minutes before serving.

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