Tempeh and Two Bean Chili

Tempeh and Two Bean Chili

By Kevin Archer

Yield: 8 servings

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 8 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1 tablespoon chile powder
  • 1 tablespoon oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 pound tempeh, crumbled
  • 1/2 cup tomato paste (a 6 oz can)
  • 2 cups cooked pinto beans
  • 2 cups cooked kidney beans
  • 1 cup corn kernels
  • 2 teaspoons sea salt
  • 4 cups vegetable stock or liquid from cooking beans
  • 1/2 cup parsley minced

1. Warm the oil in a heavy-bottomed soup pot over medium heat. Add onion and sauté until translucent.

2. Add carrot, garlic, cumin, chile powder, oregano, paprika and black pepper. Sauté for 5 minutes.

3. Add tempeh and cook for 5 minutes.

4. Add tomato paste and mix thoroughly.

5. Add beans, corn, salt and stock. Bring to a boil then lower to simmer. Simmer until heated throughout.

6. Mix in parsley just before serving.

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