Tempeh Two Bean Chili

So I know that in my last post I made all of these declarations about how I was going to be showering you with quick meals for the week that will keep your hangry self from imploding as soon as you walk in the door from work/school/saving the world, one canker sore at a time.  I know that I said that, but I have to digress for one post. You see, last week it dipped down into the 20s in Boston! Okay, it was actually the 50s, but that’s too goddamn cold for September and everybody knows it. Cold temps = hot soup. That’s just the way it is. I know every food blogger from here to Kathmandu is making pumpkin cakes and drinking PSLs, but this week I just had to put on my long underwear and make chili. YOU’RE SO AHEAD OF THE SEASON, IZZY!

I know, blog reader, I know.

 

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But this chili is RULL GOOD. So, I don’t know, bookmark it for the first really cold weekend and make it then. Or if you’re my mom and aren’t familiar with bookmarking, print it and stash it away in your recipe box until November. No, mom, I won’t tell you how to print.

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The great thing about this recipe is that it’s stick-to-your-ribs-keep-you-warm-for-winter filling. The tempeh is so good and protein-filled and makes for a very hearty meal. Serve it with a hunk of bread and you’re all set for hibernation mode.

What’s that? It’s only September? Oh, shit.

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Tempeh Two Bean Chili

The fun thing about this chili is that you can really use whatever beans you want. I’ve made it three ways: black + pinto + chickpeas, black + cannellini, AND black + decker.

(Serves 4)

  • 2 Tablespoons olive or coconut oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 bell pepper (red or yellow)
  • 1 package tempeh, crumbled
  • 2 tomatoes, diced
  • 4 Tablespoons tomato paste
  • 4 cups vegetable stock (or water + season to taste)
  • 1/2 cup fresh or frozen corn
  • 2 cans black beans
  • 1 can bean of choice (kidney, pinto, cannellini, chickpeas. Just don’t use navy beans. Those strike me as weird.)
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon salt
  • chopped scallions (optional, for garnish)

1. In a pot with a nice, heavy bottom warm oil over medium heat. Add the garlic and onions and sauté for 6-7 minutes, or until it starts to sizzle and the onions begin to turn golden. Add the chopped pepper and sauté for another 4-5 minutes.

2. Add the tempeh. Spread it throughout the pan and cook over medium heat for 15-20 minutes, stirring occasionally. I told you this wasn’t a very quick meal. Once the tempeh has golden brown bits, add the tomato, vegetable stock, corn, beans, tomato paste, and spices. Cook uncovered over medium-low heat for another 15-20 minutes. The soup will thicken up and turn very hearty. Garnish with scallions and serve hot.

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