Saturday, May 30, 2009

Tempeh Chili

2 cups frozen speckled brown butter beans
1 8-0z package soy tempeh, crumbled
2 Tablespoons olive oil
1 yellow onion, chopped
1 bulb of garlic, chopped
1 green pepper, chopped
1 can Hunt's fire roasted tomatoes
3 chipotle chilis in adobo sauce, chopped
1 Tablespoon dry oregano
2 Tablespoons ground cumin
1 Tablespoon ground coriander
salt to taste
2 Tablespoons chili powder
1 Tablespoon paprika
V-8 juice

Boil the butter beans in about 4 cups of water and some salt, approximately 10 - 15 minutes, drain them and save the water. Chop all the veggies then put the olive oil in the bottom of your favorite chilly pot, heat it, then toss in the veggies and sautee them a couple of minutes. Crumble the tempeh into the pot, add the beans and continue to sautee about 5 minutes. Then add the fire roasted tomatoes and the chipotles, (found in a can with the hispanic foods in the grocery store). Add the spices and then pour in about half V-8 and half cooking water (that you saved from cooking the brown speckled butter beans). Bring to a boil, then reduce heat and simmer over low heat for about an hour. This recipe is very good served with
vegan cornbread muffins. I topped the chili with fresh, mashed avacado instead of sour cream, and pico di gallo on the side.

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"If it ain't simple, I don't cook it."