Photo from Jugalbandi.
A hearty, luscious and flavorful chili, brimming with the goodness of tempeh and rounded out with the greatness of beer. I like to serve it with a mound of guacamole and thick slices of cornbread. Some finely chopped red onions sprinkled over the top wouldn’t hurt either.
1 package (8 oz) tempeh, diced medium
1 large yellow onion, diced medium
1 green bell pepper, diced medium
1 large carrot, diced small
3 cloves garlic
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
15 oz can pinto beans, drained
1 cup good dark beer (I use Negra Modelo)
15 oz can diced tomatoes
3 tablespoons tomato paste
1 1/2 cups water or veg broth
2 teaspoons pure maple syrup
Juice of 1/2 a lemon
Handful fresh cilantro, chopped (about a cup, lightly packed)
In a large pot, cook onions, green bell pepper and carrots over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.
At the same time, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes.
At this point, the twenty minutes for your veggies should be up. Add garlic and saute one minute, then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. Add cilantro. Serve!