Ingredients
- 1 tablespoon soybean oil
- 1 large yellow onion, chopped
- 1 large carrot, diced
- 1 stalk celery, diced 8 ounces tempeh
- 2 tablespoons chili powder
- 1 teaspoon minced chipotle chile en adobo (see note)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- One 15-ounce can crushed tomatoes
- One 15-ounce can black beans, drained
- 2 cups water
Instructions
- 1Heat the soybean oil in a medium saucepan. Add the onion, carrot, and celery and sauté until the onion is tender, about 6 minutes.
- 2Crumble the tempeh into the pot along with the chili powder, chipotle chile en adobo, cumin, paprika, and salt. Sauté 1 minute. Add the tomatoes, black beans, and water. Simmer until the flavors meld, 15 minutes. Add more water or more salt as needed.
- 3Spoon into bowls and top with favorite garnishes, such as diced avocado, sour cream, chopped cilantro, grated cheese, or sliced jalapeno peppers. Makes 4 servings.
Notes: Tempeh adds such a meaty texture to this chili, you might just fool a true Texan. It also lends plant-based protein that happens to be fermented, so it’s good for the gut, too. The chili is pretty quick to pull together and is excellent the next day packed into a thermos for school or work lunch. Chipotle chile en adobo are tender chiles smothered in a smoky sauce and sold in cans in the Mexican food section of supermarkets.