Tempeh Chili Con Frijoles |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Tom Blake Ingredients:
1 (8 ounce) package tempeh, diced medium |
1 large yellow onion, diced medium |
1 green bell pepper, diced medium |
1 large carrot, diced small |
3 garlic cloves |
1 tablespoon olive oil |
2 teaspoons olive oil |
2 teaspoons soy sauce |
6 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried) |
1 1/2 teaspoons salt |
1 pinch black pepper |
15 ounces pinto beans, drained |
15 ounces garbanzo beans, drained |
15 ounces red kidney beans, drained |
15 ounces corn, drained |
1 cup dark beer (bodingtons) |
18 ounces diced tomatoes |
3 tablespoons tomato paste |
2 cups vegetable broth |
1 tablespoon lemon juice, fresh |
1/2 cup fresh cilantro, chopped (optional) |
Directions:
1. Put tempeh in a large frying pan and add 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 absorbed, mash tempeh with a fork, so it's crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil, sauté for 15 more minutes.
2. At the same time in a large pot, cook carrot, onions and green bell pepper over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.
3. Add garlic to veggies and sauté one minute, then add salt and spices (except cilantro, you add that last) and sauté a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans, corn 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 lemon juice and stir it up. Serve with cilantro garnish or as is.
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