Meatless Monday - Veggie Chili

This was my first attempt at using tempeh, and I'm not going to lie - I was a bit apprehensive.  In the end, the recipe came out very good!  It even fooled my carnivorous fiance, and tricking him into eating meatless meals are one of my favorite things!

I made this recipe using a crock pot.  If you don't have crock pot, or don't feel like using one, just cook on low on the stovetop for 1-1.5 hours.  It won't be quite as flavorful, however.

You have to add extra spice to meatless meals when using a soy-based meat substitute because it absorbs the flavors of what it is cooking in.  Play around with the spice levels to suit your personal tastes.


Tempeh Chili

• 1 package (8 oz) tempeh
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 large carrot, diced small
• 3 cloves garlic
• 1 T olive oil + 2 teaspoons
• 2 teaspoons soy sauce
• 3-4 tablespoons chili powder (depending on how hot you like it!)
• 2 tsp cumin
• 2 tsp fresh oregano, chopped (or 1/2 teaspoon dried)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 15 oz can kidney beans, drained and rinsed
• 1 bottle good dark beer
• 1 18 oz can diced tomatoes
• 3 T tomato paste
• 2 tsp maple syrup
• Juice of 1/2 a lemon

 For Serving:

• Rice
• Sour Cream
• Cheddar Cheese
• Green Onions

In a large frying pan, cook onions, carrots and green bell pepper over med-high heat, until tender and a little brown (about 10 minutes) stirring occasionally.  Transfer to bottom of crock pot. 

Add tempeh to your now-empty pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over medium-high heat for 15 minutes or until water is absorbed. When water is mostly absorbed, mash tempeh with a fork, so it's crumbly but still chunky - it will resemble ground beef.  Lower heat to medium and add 2 teaspoons olive oil, garlic and spices.  Saute for another minute, then transer to crock pot.

Stir beer into the crock pot mixture. Stir in tomato sauce, tomato paste, beans, maple syrup, and lemon juice.  Cook on high for 3-4 hours or low for 7-8 hours.

Serve over rice and top with cheese, chopped green onion and sour cream.