Although some vegetarian chili recipes bulk up on protein by adding more beans into the mix, we wanted to experiment with a new texture: tempeh.
When it comes to flavor, tempeh is a relatively blank slate and requires a marinade to come to life. But it does have a unique, toothsome texture that stands in contrast to any type of bean. This makes tempeh perfect for an already flavorful chili base. The tempeh just needs to bring the protein and the texture and let the chili do the rest.
A lot of chili recipes are just straight spicy, but we find ourselves enjoying the spicy and smoky combination the most. This recipe calls for both a poblano pepper and chipotle in adobo sauce. We find that this combination is better balanced and lends an enjoyable complexity to the dish.
If you're looking for a new way to make vegetarian chili this winter, give this smoky, spicy, tempeh version a try.
Chipotle Tempeh Chili
Yield: 2 servings
Cook time: 20 minutes
Recipe type: Vegetarian
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 1 poblano pepper, deseeded & chopped
- 8 ounces tempeh, crumbled
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 chipotle in adobo, minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 15-ounce can fire-roasted tomatoes
- 1 15-ounce can black beans, drained
- 1/2 or 3/4 cup vegetable broth
- Optional toppings: avocado, scallions, sour cream, cheese, etc.
Directions
Step 1
Heat oil in a large pot. Add onion, poblano, tempeh and salt. Saute until browned, 7-8 minutes.
Step 2
Add garlic, chipotle in adobo, tomato paste, chili powder, cumin and garlic powder. Saute 1 minute.
Step 3
Add the tomatoes and their juices, beans, and ½ cup vegetable broth. Stir to combine.
Step 4
Simmer for 10 minutes, adding more vegetable broth if needed. Serve and top with avocado, sour cream, scallions and cheese.
