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MrFalafel
 
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Default Tex Mex Tempeh Chili

Tex Mex Tempeh Chili

2 tbsp olive oil
1 lb tempeh, diced
1 cup chopped onion
2 garlic cloves, minced
2 jalapenos, stemmed, seeded and minced
4 tbsp American style chili powder
1 tsp ground cumin
1 tsp dried oregano, preferably Mexican
1 can (16oz) tomato sauce or passata
1 cup water or vegetable stock
salt and freshly ground black pepper to taste

Heat the oil in a large chili pot over medium heat. Add the tempeh and
onion and cook, stirring frequently until the onion has softened,
about 10 minutes. Add the garlic, jalapenos, chili powder, cumin,
oregano, tomato sauce, water and salt and pepper. Bring to a boil,
lower the heat and simmer 30 minutes, stirring occasionally. Taste and
adjust seasonings, cooking longer, if necessary, until desired
consistency is reached.

Vegetarian Chili Cookbook – Robin Robinson