Chili Con Tempeh

Name: Chili Con Tempeh
Ingredients: (2 Tablespoons); (1); The Spice House Tomato Powder (3 Tablespoons); (1 Tablespoon); (3 Tablespoons); The Spice House Ground Cumin Seeds (3 Tablespoons); 1 package Tempeh, 1/2 inch dice; 2 stalks celery, sliced thinly on a bias; 2 medium-sized carrots, sliced in thin pieces; 4 cloves fresh garlic, minced; 1 cup white or yellow onion, small dice; 3 tablespoons olive oil; 2 tablespoons Chorizo Seasoning; 1 small zucchini, medium dice; 1 red bell pepper, seed removed, medium dice; 1 yellow bell pepper, seed removed, medium dice; 1 jalapeño or serrano chile pepper, finely diced (use Anaheim for less heat); 1 chipotle pepper, sliced in chunks; 1 15 oz can black beans, drained; 1 15 oz can pinto beans, drained; 1 15 oz can chick peas; 3 tablespoons tomato paste; 1 1 15-oz can diced tomatoes, or 6 ripe medium beefsteak tomatoes; 1 tablespoon ground New Mexican Green Chiles; (3-5 cups); 3 tablespoons Chili Con Carne seasoning; 3 tablespoons cumin; 2 freshly chopped green onions; 1/3 cup fresh cilantro, finely chopped.; The Spice House Fine Himalayan Pink Salt (to taste)

Tempeh is a naturally-fermented soy bean cake that originates from Indonesia. It is a popular substitute for meat and can be found at many organic grocery stores.

Submitted by: Stephanie Schultz from Milwaukee, Wisconsin

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Ingredients

2 Tablespoons Chorizo Sausage Seasoning
1 Chipotle Pepper in Adobo
3 Tablespoons Tomato Paste
1 Tablespoon Ground New Mexican Green Chiles
3 Tablespoons Chili Con Carne
3 Tablespoons Cumin
1 package Tempeh, 1/2 inch dice
2 stalks celery, sliced thinly on a bias
2 medium-sized carrots, sliced in thin pieces
4 cloves fresh garlic, minced
1 cup white or yellow onion, small dice
3 tablespoons olive oil
2 tablespoons Chorizo Seasoning
1 small zucchini, medium dice
1 red bell pepper, seed removed, medium dice
1 yellow bell pepper, seed removed, medium dice
1 jalapeño or serrano chile pepper, finely diced (use Anaheim for less heat)
1 chipotle pepper, sliced in chunks
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can chick peas
3 tablespoons tomato paste
1 1 15-oz can diced tomatoes, or 6 ripe medium beefsteak tomatoes
1 tablespoon ground New Mexican Green Chiles
3-5 cups Vegetable Broth
3 tablespoons Chili Con Carne seasoning
3 tablespoons cumin
2 freshly chopped green onions
1/3 cup fresh cilantro, finely chopped.
to taste Himalayan Pink Salt

Preparation Instructions:

Place Olive oil, Tempeh, celery, carrots, garlic, and onion in a stock pot with 2 Tablespoons Chorizo seasoning.

Simmer on low-medium heat until the onion is softened and translucent.

Add the remaining raw vegetables, Green Chile powder and Chili Con Carne, and add Vegetable Broth to the pot by 1/3 cup at a time to prevent burning.

When the peppers begin to soften, add the chipotle, beans, tomatoes and tomato paste, and enough broth to cover all the ingredients.

Simmer on low-medium heat until the vegetables are thoroughly cooked, adding in the green onions and cilantro near the end of cooking.

When chili is done, remove from heat and let rest for 10 minutes, adding vegetable broth if necessary.

Salt to taste with finely ground Himalayan Pink Salt, and serve with rice and avocado slices.

More About This Recipe

Low-fat, colorful, and delicious, this chili is excellent served with brown Jasmine rice seasoned with saffron and cilantro, and slices of avocado sprinkled with Black Lava Salt and Half-Sharp Paprika.

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Chili Con Tempeh

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Tomato Powder

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Salt, Himalayan Fine

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Preparation Instructions:

More About This Recipe

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