File this one under “food that looks so much like real meat it’s creepy”.
I an enamored this this chili. It’s hearty and spicy, and the mix of corn, beans, tempeh and veggie gives it such a wonderful texture. So many flavors in one little bite!
The end result of the crumbled tempeh resembles ground hamburger meat, which is something I generally don’y enjoy. But once in awhile, I don’t mind the faux-meats, and in this dish it’s especially delicious. This stew really wouldn’t be the same without it.
3 cups diced tomatoes
2 cups fresh or frozen corn
2 green bell peppers, chopped
1 yellow onion, chopped
1 cup cooked black beans
1 cup vegetable broth
1 8 oz. package tempeh, crumbled or diced
1 cayenne pepper minced
2 tbsp olive oil
1 tbsp chipotle hot sauce
1 tsp sea salt
1/2 tsp paprika
1/4 tsp black pepper
- Saute onion, peppers and cayenne pepper in olive oil in a saucepan over medium heat for minutes
- Add tempeh, salt, paprika and black pepper and cook for 5 more minutes, stirring
- Add corn and black beans and cook for 2 more minutes
- Add tomatoes, veggie broth and hot sauce and bring to a boil
- Reduce heat to meat/low, cover, and cook for 45 minutes