Can I make this chili ahead of time?

Yes. Like most chili, it tastes even better after the flavors have had time to meld. Make it a day ahead, refrigerate, and reheat gently on the stove, adding a splash of broth if it thickens too much.

How spicy is it, and how can I make it milder?

It has noticeable heat from chipotle, chili seasoning, and the jalapeño or serrano. For a milder version, use Anaheim instead of jalapeño/serrano, reduce the chipotle, and add extra broth or tomatoes to soften the heat.

What can I substitute for tempeh?

If you don't have tempeh, firm tofu or more beans can work, though the texture will be different. Tempeh gives the chili a hearty, chewy bite that stands in well for meat.

Can I freeze this chili?

Yes. Cool it completely, then freeze in airtight containers for up to about 3 months. Thaw in the refrigerator and reheat on the stove, adding broth as needed.

What should I serve with it?

The recipe suggests serving it with rice and avocado slices. It also pairs well with cornbread, tortilla chips, or a simple green salad.

How do I know when it's done?

The chili is ready when the vegetables are thoroughly cooked and tender and the flavors have come together. If it looks too thick before serving, stir in a little more broth during the final simmer or after resting.

Recipes

Chili Con Tempeh

Name: Chili Con Tempeh
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 Tablespoons The Spice House Chorizo Sausage Seasoning; 1 The Spice House Chipotle Pepper in Adobo; 3 Tablespoons The Spice House Tomato Paste; 1 Tablespoon The Spice House Ground New Mexican Green Chiles; 3 Tablespoons The Spice House Chili Con Carne; 3 Tablespoons The Spice House 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 The Spice House 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 The Spice House ground New Mexican Green Chiles; 3-5 cups The Spice House Vegetable Broth; 3 tablespoons The Spice House Chili Con Carne seasoning; 3 tablespoons The Spice House cumin; 2 freshly chopped green onions; 1/3 cup fresh cilantro, finely chopped.; to taste The Spice House Himalayan Pink Salt

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

Chorizo Sausage Seasoning 2 Tablespoons
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Chipotle Pepper in Adobo 1
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Tomato Paste 3 Tablespoons
Ground New Mexican Green Chiles 1 Tablespoon
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Chili Con Carne 3 Tablespoons
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Cumin 3 Tablespoons
Tempeh, 1/2 inch dice 1 package
celery, sliced thinly on a bias 2 stalks
medium-sized carrots, sliced in thin pieces 2
fresh garlic, minced 4 cloves
white or yellow onion, small dice 1 cup
olive oil 3 tablespoons
Chorizo Seasoning 2 tablespoons
zucchini, medium dice 1 small
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 1
tomato paste 3 tablespoons
1 15-oz can diced tomatoes, or 6 ripe medium beefsteak tomatoes 1
ground New Mexican Green Chiles 1 tablespoon
Vegetable Broth 3-5 cups
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Chili Con Carne seasoning 3 tablespoons
cumin 3 tablespoons
freshly chopped green onions 2
fresh cilantro, finely chopped. 1/3 cup
Himalayan Pink Salt to taste

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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